Vegan Scalloped Potatoes

No ratings yet

My gluten-free Vegan Scalloped Potatoes are packed with flavor and layered with a creamy, dairy-free sauce made from cashews, white beans, and potatoes. It’s the perfect side dish that even the ones who usually side-eye anything vegan will love. It takes a little over an hour from start to finish, but once you dig in, you’ll know it was totally worth the time.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 260kcal

Author: Anjali Shah

Equipment

Regular Blender

Ingredients

2 pounds Yukon gold potatoes
1 cup chopped yellow or sweet onion
4 cloves garlic , chopped
2 teaspoons fresh thyme
¼ teaspoon sea salt
Drizzle of oil , or broth if you are oil-free, to sauté with
¼ cup Vegan Parmesan Cheese , optional (can use more)
Extra thyme to sprinkle on top , optional

Creamy sauce:

2 ¼ cups veggie broth , low sodium if needed
1 ½ cup raw cashews , see note
¾ cup cooked potato
¾ cup cooked white beans
1 ½ teaspoon apple cider vinegar
1 ½ teaspoon sea salt
¼ teaspoon ground black pepper

US Customary - Metric

Instructions

Preheat oven to 350 F/ 175 C
Peel and slice the potatoes into thin rounds.
Sauté the onions, garlic, salt and thyme with oil or broth until soft and browning. Abut 5 minutes. Set aside.
Make the sauce by putting all ingredients into a blender and blending until nice and smooth.

Layer in a square dish (9 x 9 or 8 x 8 works) as follows:

½ of the sliced potatoes
½ of the creamy sauce
½ of the onion mix
2 tablespoons of parmesan, optional
Last ½ of the sliced potatoes
Last ½ of the creamy sauce
Last ½ of the onion mix
Swirl to mix in a bit
Sprinkle another 2 tablespoons of parmesan on top, optional
Sprinkle extra thyme, optional
Cover loosely with foil.
Bake covered for 35 minutes.
Take off the foil and bake another 35 minutes, until potatoes are cooked through.
Serve!

Notes

My #1 Secret Tip for making these vegan scalloped potatoes is to let them rest for about 10 to 15 minutes before serving. I used to dig in the second they came out of the oven, but everything would slide all over the plate. Now I always give it a little time to set, and it makes a big difference in how nicely it slices and how creamy each layer stays.
Use a Mandoline if you have one: It makes slicing the potatoes super quick and keeps them all the same thickness, which helps everything cook evenly.

Soak the cashews ahead of time: If your blender isn’t super powerful, soaking the cashews for a few hours or overnight makes them blend smoother and creamier.

Taste the sauce before layering: I always give the sauce a quick taste before pouring it into the dish. Sometimes I add a pinch more salt or an extra splash of vinegar if it needs a little boost.

Cover the dish for the first half of baking: This helps the potatoes steam and soften without drying out. I remove the foil for the second half to let the top get golden and a little crisp around the edges.

Nutrition