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Vegan Scalloped Potatoes
These scalloped potatoes are creamy, savory, and the perfect side to any meal.
This recipe uses cashews and nutritional yeast to create a smooth and creamy sauce that is irresistable.
This scalloped potatoes recipe uses nutritional yeast and cashew cream to create a super creamy and cheesy result. This dish is the perfect savory side for any meal.
What Kind of Potatoes Should I Use for Scalloped Potatoes?
Starchy potatoes like russet potatoes will work best for scalloped potatoes. Starchy potatoes will soften and provide a smooth texture, as well as thicken the sauce as they cook. Waxy potatoes will soften as much and the sauce may end up to thin. We recommend using a mandoline to cut your potatoes to an even thin slice.
Do I have to Soak Cashews Before Making Cashew Cream?
Generally, if you’re using a high speed blender like a Vitamix, you do NOT have to soak cashews before blending them. However, if you are using a blender with less power you can soak your cashews for about 30 minutes before blending.
What Is Nutritional Yeast?
Nutritional Yeast is a powerhouse when it comes to vegan cooking. It is a deactivated yeast that not only is packed with vitamins and proteins, provides almost a cheesy flavor to foods. This is why it's used in vegan cheeses and savory dishes so often. It can be a great way to add flavor without adding excess salt or fat to a dish.
How to make vegan scalloped potatoes?
Vegan scalloped potatoes may seem complicated at first, but they are actually very simple. First you need to create the sauce for the potatoes which is made primarily from cashew cream and notional yeast.
To make the sauce you will first make a roux with garlic and onions. Our version is vegan & gluten free. You will then slowly add milk/cream and once incorporated, vegetable broth. That's it! All that's left to do is blend smooth and pour the mixture over thinly sliced potatoes.
The potatoes need to cook first covered for 20 minutes so the top does not burn. Then you can uncover and continue baking for 40 minutes. The result in a creamy, cheesy, and rich dish that is sure to satisfy those carb cravings.
Vegan Scalloped Potatoes
Instructions
Step 1
Preheat oven to 350 degrees. Heat a skillet over medium heat.
Step 2
If preparing cashew cream, add 1cup cashews and 3/4 cup of water to blender and blend on high until smooth.
Step 3
Once skillet is hot, add oil, garlic, salt, and pepper. Sauté for 1-2 minutes until garlic is slightly browned. Stir frequently!
Step 4
Add arrowroot and incorporate. Cook for 1 minute.
Step 5
Slowly add almond milk while stirring to avoid clumps.
Step 6
Add cashew cream and vegetable broth to mixture and mix thoroughly.
Step 7
Turn temperature to low and let simmer for 4-5 minutes.
Step 8
Once done transfer contents to a blender and blend until mixture is smooth.
Step 9
In a rimmed cast iron skillet (oven safe), lay down a layer of the sliced potatoes and pour in sauce until layer is covered. Repeat until all potatoes are placed and covered with sauce.
Step 10
Cover the skillet with foil and place in over. Bake for 20 minutes.
Step 11
Uncover skillet and continue baking for 40 minutes, or until surface is browned.
Step 12
Take skillet out and garnish with parsley or paprika.
Ingredients
- 2-3 Tbsp of olive oil
- 4 cloves of garlic (minced)
- 1/4 tsp of salt and pepper (plus more to taste)
- 2 Tbsp of arrowroot powder (cornstarch is an alternative)
- 1 cup cashew cream
- 1 cup almond milk
- 1/2 cup vegetable broth
- 1/8 tsp nutmeg
- 4-5 Tbsp nutritional yeast
- 3-4 small yukon potatoes
Tools
- blender
- oven