Vegan Scalloped Potatoes

These vegan scalloped potatoes are pure comfort food magic – creamy, rich, and so satisfying that no one will believe they’re dairy-free. The secret? A luxuriously smooth cashew sauce that rivals any traditional cream-based version.

Layer upon heavenly layer of tender Yukon Gold potatoes swimming in a velvety sauce that’s infused with nutritional yeast for that coveted “cheesy” flavor. With garlic and caramelized onions adding depth to every bite, this dish proves that plant-based cooking can deliver all the indulgence of classic comfort foods.

Ingredients

For the Potatoes:

• 4 pounds Yukon Gold potatoes

For the Creamy Sauce:

• 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
• 2 cups vegetable broth
• 2 cups unsweetened non-dairy milk
• 1/2 cup nutritional yeast
• 1 1/2 teaspoons salt

For the Rest:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 4 large garlic cloves, minced
• Vegan parmesan and fresh chives for garnish (optional)

Steps

1. Preheat oven to 400°F (200°C). Using a sharp knife or mandoline, slice potatoes into uniform 1/8-inch thick rounds (consistency is key for even cooking). Lightly grease a 9×13-inch baking dish with oil.
2. Prepare the sauce: Drain soaked cashews completely. Combine cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt in a high-powered blender. Blend on high for 2-3 minutes until completely smooth – no graininess should remain when rubbed between your fingers.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add sliced onions and cook for 3-4 minutes until translucent and slightly golden (don’t brown them). Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
4. Create your first layer: Arrange half the potato slices in overlapping rows in your prepared baking dish. Pour half the cashew sauce evenly over potatoes, then spread the onion-garlic mixture across the top.
5. Complete assembly: Layer remaining potato slices and pour over remaining sauce, ensuring all potatoes are well-coated. Bake uncovered for 60 minutes at 400°F (200°C). Test doneness by inserting a knife – it should slide through easily with no resistance. If needed, bake an additional 10-20 minutes. The sauce should be bubbling around edges and golden on top.
6. Let rest for 10-15 minutes before serving (this helps the sauce thicken). Garnish with vegan parmesan and fresh chives if desired. Serve while hot and bubbly.

Smart Swaps

• Use sweet potatoes for half the regular potatoes to add vitamin A
• Replace coconut milk with oat milk for a nut-free version
• Try white miso paste (1 tablespoon) in the sauce for extra umami

Make It Diabetes-Friendly

• Use rutabaga or cauliflower for 1/3 of the potatoes (reduces carbs by 33%)
• Add 1 cup of finely diced celery root for texture and fiber
• Portion into 4-ounce servings (approximately 30g carbs per serving)

Pro Tips

• Use a mandoline for consistent potato thickness
• Let cashews soak longer (30 minutes) if not using a high-powered blender
• Don’t skip the resting time – it’s crucial for sauce consistency