Best Vegan Scalloped Potatoes

Yield

6 people

Time

1 hour 5 minutes

Vegan scalloped potatoes from scratch, homemade with cashews, nutritional yeast and a few other spices. Easy, creamy comfort food ready in less than 1 hour, NO Dairy, oil-free + It's gluten-free!

Ingredients

– 2 lb yukon gold potatoes – 6-8 slices vegan pepper jack cheese (optional, omit for Plantricious WFPB) – fresh dill or chives for garnish the Cream Sauce: – 1.75 cups water – 3/4 cup raw cashews – 2 tbsp nutritional yeast – 3 tsp onion powder – 1 tsp garlic powder – 1 tsp sea salt – 1/2 tsp smoked paprika

1. Preheat your oven to 375”F.

2.  Start by scrubbing the potatoes well so you don’t need to peel them. If you are using russet potatoes you’ll have to peel those.

3. Use a mandoline slicer and slice the potatoes into 1/8 inch slices. It’s important that they aren’t paper thin, you should be able to do this with a sharp knife if you don’t have a mandolin but it will take a while. Season with a pinch of sea salt and freshly cracked black pepper.

4.  Transfer the potato slices to an 8x10 lightly oiled baking dish and give it a good shake to spread evenly (use a spray or a little dab of vegan butter). (To stay Plantricious WFPB compliant use a seasoned cast iron dish or line with parchment paper instead of oil).

5.  Cream Sauce - Use a powerful blender like a Vitamix and blend all the sauce ingredients until smooth and creamy. Pour the sauce over the potatoes.

6. At this point you can layer the top with some vegan pepper jack or smoked gouda cheese slices like I did on half the dish. We love the Follow Your Heart cheese, it melts amazingly and the flavor is on point.

7.  Cover the dish with aluminums foil and bake in the preheated oven for 35 minutes. Turn the heat up to 400”F and continue baking another 15 minutes or until the potatoes are fork tender to your liking. Try not to overcook them, so test them after 10 minutes and if they are fork tender they are done. Alternatively you can bake uncovered for the last 10 minutes or so to crisp up the edges.

8.  Serve garnished with fresh dill, thyme or chives and extra red chili flakes.

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