Vegan Scalloped Potatoes
Serves 8
20 mins prep
70 mins cook
90 mins total
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.
0 servings
Creamy sauce:
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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!