Vegan Scalloped Potatoes (Oil-Free!)
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr
-
Total Time
1 hr 25 mins
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Servings
10 side servings
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Calories
232 kcal
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Course
Side Dish
-
Cuisine
Vegan, gluten-free
Vegan Scalloped Potatoes (Oil-Free!)
Report
These scalloped potatoes are just as creamy & delicious as the traditional version... but made with healthier whole-food plant-based ingredients! Perfect for holidays, gatherings, or everyday side dish.
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Ingredients
- 3 lbs. Yukon gold potatoes
- 1 large yellow onion
- 5-6 cloves garlic
For the creamy sauce:
- 1 1/4 cups raw cashews, soaked*
- 1 1/2 cups plant milk (plain & unsweetened)
- 1 1/2 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 1/2 Tbsp. apple cider vinegar
- 1 1/2 Tbsp. White miso paste (or 1/2 tsp. salt, more/less to taste)
Garnish (optional):
- Fresh chives, thyme, sage, rosemary, parsley, etc.
Instructions
- Preheat oven to 400°F (200°C).
- Finely dice onion and mince garlic.
- In a skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) When onion is translucent, add garlic and sauté 1 more minute. Set aside.
- Meanwhile, thinly slice the potatoes about 1/8-inch thick, or less. Set aside. (I leave the skins on the potatoes, but you can peel them before slicing if desired.)
- Make the creamy sauce: Add all sauce ingredients to a high-powered blender. Blend for 1 minute or until smooth.
- In a large 9 x 13-inch casserole baking dish (lightly sprayed to help prevent sticking if desired), begin layering. Layer half of the potatoes, then the entire onion/garlic mixture, then pour half of the sauce (about 2 cups) on top.
- Layer the rest of the potatoes and pour the remaining sauce on top. (The potatoes should be mostly submerged – gently press down if needed.)
- Cover with foil and bake for 45 minutes. Remove foil, then bake 15-20 more minutes or until top is lightly golden and potatoes are tender and cooked through. Add any desired garnish, and salt & pepper to taste.
Notes
- *Soaking cashews: In a heat-safe bowl, cover the raw cashews with hot water until they’re submerged. Set aside and let sit for about 10 minutes. Then drain and rinse before using. If you don't have a high-speed blender, you may want to soak your cashews 8 hours or overnight.
- In a heat-safe bowl, cover the raw cashews with hot water until they’re submerged. Set aside and let sit for about 10 minutes. Then drain and rinse before using.
- Layering: When layering, be sure to leave a little room at the top (not filling it completely to the brim) as the sauce will thicken and bubble in the oven.
- Baking time: This can vary based on your oven and how thin you sliced the potatoes. After 60 minutes, gently pierce potatoes with a fork to check tenderness and return to oven for 10-20 minutes if necessary.
- Recipe originally published November 2018. Updated September 2023.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Potassium
802mg
(23%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
220IU
(4%)
Vitamin C
31mg
(34%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10side servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Potassium | 802mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 31mg | 34% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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