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    The VGN Way » Casseroles

    Vegan Scalloped Potatoes (Dairy-Free & Gluten Free)

    Published: Nov 7, 2019 · Modified: Aug 14, 2022 by Nija Clark · This post may contain affiliate links · 1 Comment

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    Vegan Scalloped Potatoes
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Storage
    • 📖 Recipe

    We love to pair these vegan scallop potato with this high protein roasted sweet potato quinoa with kale & spinach recipe from Gristle & Gossip.

    The cashew cream is the star of this dish. Which makes it the perfect based for a creamy recipe like vegan scalloped potatoes.

    Why You'll Love This Recipe

    This dish is the perfect compliment to any holiday center piece. A rich bubbly cashew sauce, that flows between layers of buttery potatoes. Golden, creamy, heartwarming vegan scalloped potatoes with a crispy baked cheese crust.

    Ingredients

    The base of this recipe is a vegan cheese sauce made with cashews. Cashews are a staple in vegan and dairy-free dishes for a reason. Cashews makes a great dairy substitute because they are high in fat with a subtle favor. They are extremely versatile and are used in everything from: cheese spread, ice cream, nut butter, cashew milk, cheesecake, ricotta and more.

    • Raw Cashews
    • Yukon Gold Potatoes
    • Olive oil
    • Onion
    • Garlic
    • Vegetable Broth
    • Unsweetened Non-Dairy Milk 
    • Nutritional Yeast

    Instructions

    Preheat oven to 400 degree and lightly grease a 9x13 inch baking dish. Set aside

    Wash and peel potatoes, slice into ⅛ inch thick rounds.

    In a food processor or blender, add all the sauce ingredients and blend on high for about 5 minutes

    Heat olive oil in a large pan over medium heat. Add onions and saute for 3-4 minutes. Add garlic and stir for another minute. Turn off heat and set aside

    Now layer potatoes and creamy sauce to form the casserole. In baking pan add half of the sliced potatoes. Add half of the sauce on top. Now add all of the onions and garlic mixture. Add remaining potatoes and creamy sauce

    Bake for 1 hour, check a few potatoes with folk to make sure tender. If not bake an additional 10 minutes

    Once done sprinkle with vegan Parmesan and chopped chives

    Storage

    • To Store. Store leftovers in an airtight covered container in refrigerator for up to 3 days.
    • To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through
    • Prepare In Advance. Can make a day in advance.

    📖 Recipe

    Vegan Scalloped Potatoes

    Vegan Scalloped Potatoes (Dairy-Free & Gluten Free)

    Nija Clark
    We veganized the classic scalloped potatos recipe and trust us when we say you won’t  miss the dairy. This recipe is easy to make; so creamy and cheesy. Vegan, Dairy and Gluten-free - perfect for a Sunday, Thanksgiving or Christmas dinner.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine American
    Servings 8 servings
    Calories 364 kcal

    Ingredients
      

    • 4 pounds Yukon Gold Potatoes
    • 1 tablespoon olive oil
    • 1 large onion, thinly sliced
    • 4 cloves garlic, minced

    Cream Sauce

    • 1 ½ cups Raw Cashews soaked in hot water 5 minutes
    • 2 cups Vegetable Broth
    • 2 cups Unsweetened Non-Dairy Milk for extra creaminess we used 1 cup oat, 1 cup cashews
    • ½ cup Nutritional Yeast
    • ½ teaspoon Salt
    • Vegan Parmesan and chopped chives optional

    Instructions
     

    • Preheat oven to 400 degree and lightly grease a 9x13 inch baking dish. Set aside
    • Wash and peel potatoes, slice into ⅛ inch thick rounds.
    • In a food processor or blender, add all the sauce ingredients and blend on high for about 5 minutes
    • Heat olive oil in a large pan over medium heat. Add onions and saute for 3-4 minutes. Add garlic and stir for another minute. Turn off heat and set aside
    • Now layer potatoes and creamy sauce to form the casserole. In baking pan add half of the sliced potatoes. Add half of the sauce on top. Now add all of the onions and garlic mixture. Add remaining potatoes and creamy sauce
    • Bake for 1 hour, check a few potatoes with folk to make sure tender. If not bake an additional 10 minutes
    • Once done sprinkle with vegan Parmesan and chopped chives

    Nutrition

    Calories: 364kcalCarbohydrates: 51gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 426mgPotassium: 1253mgFiber: 7gSugar: 5gVitamin A: 362IUVitamin C: 49mgCalcium: 119mgIron: 4mg
    Tried this recipe?Mention @vgnway or tag #thevgnway!

    We used  Elmhurst1925 plant based milks. The cashew and oat milks give great body and creamiest to bake goods and this vegan scalloped potatoes.

    Looking for other 5 ingredients or less recipe try our cauliflower steak recipe.

    If you give this vegan gluten-free dish a try, let us know! Leave a comment, or take a picture and tag and us on Instagram #thevgnway.

    Live Love and Eat Good Food!

    The Vgn Way

    More Casseroles

    • Vegan French Toast Casserole
    • Just Egg Quiche
    • Tasty Vegan Cauliflower Mac And Cheese
    • Vegan Spinach Lasagna Rolls With Dairy-Free Bechamel Sauce

    Reader Interactions

    Comments

    1. Mandy Wright

      November 06, 2020 at 12:19 pm

      5 stars
      So happy with how these turned out. Took to a potluck with a lot of meat eaters and they had no idea. The cashew sauce made these so creamy.

      Reply

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