Vegan Scalloped Potatoes!
These Scalloped Potatoes taste just like the ones I would have as a kid! The sauce is so rich and creamy, and the potatoes are soft and tender. The nutritional yeast adds a ‘cheesy’ flavour and the homemade Vegan Parmesan Cheese creates a flavourful topping that gets super golden and crispy! This recipe is created with all whole food, plant-based ingredients.
I used a cashew cream base for the sauce, and a mix of nuts and nutritional yeast for the vegan parmesan cheese. This creates a rich and creamy side dish. I like to serve these potatoes with steamed green beans and seasoned lentils or a protein-packed side salad.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.
Scalloped Potatoes
Ingredients
Sauce:
- 1 cup raw cashews soaked for a least 2 hours and drained
- 2 cups water
- 1/2 cup nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3-4 cloves garlic
Vegan Parmesan Cheese:
- ¼ cup of mixed nuts I use a mix of cashews and almonds
- 1 tablespoon nutritional yeast
- ⅛ teaspoon salt
Assembly:
- 1 tablespoon coconut oil
- 8-10 cups of potatoes thinly sliced
- 1/2 medium onion thinly sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- To prepare the sauce, add the soaked and drained cashews, water, nutritional yeast, salt, pepper, and garlic to a small blender. Blend until completely smooth. Set aside.
- To prepare the parmesan cheese, add the mixed nuts, nutritional yeast, and salt to a dry blender. Blend until you have a fine, parmesan-like consistency. Set aside.
- Grease a 9x13 baking dish with coconut oil.
- Add a layer of the sliced potatoes, sliced onions, a pinch of salt and pepper, and 1/4 of the prepared sauce. Repeat the layering process two more times. On your forth layer, add only the potatoes, salt, and pepper, and sauce. Sprinkle the prepared parmesan cheese on top.
- Bake in your preheated oven covered for 30 minutes. After 30 minutes, bake for an additional 30-35 minutes uncovered, or until potatoes are tender and golden brown.
- Let sit for a few minutes before serving. Garnish with fresh chives, if desired.
Save this recipe for later:
