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vegan scalloped potatoes

vegan scalloped potatoes_hot for food

This recipe came together quick and easy! I had 2 potatoes lying around and some cashews soaking in the fridge, and I just thought this would be perfect for vegan easy scalloped potatoes! It’s also the perfect side dish for Easter weekend!

This idea came from the latest video for a segment I like to call RECIPE?! It’s me making something I’ve never made before starting with what’s in the fridge and just going for it. Luckily, this actually turned out to be edible on the first attempt. It tastes exactly how I remember scalloped potatoes tasting, but without all the heavy, guilt-laden dairy products. Watch it now!

 

vegan scalloped potatoes_hot for food

vegan scalloped potatoes_hot for food
5 from 2 votes
Print Recipe

vegan scalloped potatoes

Vegan and gluten-free scalloped potatoes are the perfect dish for any dinner feast! 

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword potatoes, scalloped potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Lauren Toyota

Ingredients

  • 2 medium white potatoes
  • 1 C thinly sliced white onion
  • 1 C raw soaked cashews, soaked for 20 minutes in hot water
  • 3/4 C unsweetened nondairy milk
  • 4 tsp lemon juice
  • 1 tsp miso paste
  • 1 tsp tahini
  • 1/4 C melted vegan butter
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp arrowroot flour
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper (can substitute ground black pepper)
  • 2 tsp fresh thyme
  • 1/4 tsp smoked paprika
  • 1/4 C vegan mozzarella style shreds
  • extra pinch of sea salt & ground black pepper (between the layers of potatoes)

Instructions

  1. Preheat the oven to 400°F.

  2. Slice the potatoes into thin rounds using a mandolin and set aside.
  3. Drain and rinse the soaked cashews and place them in a high-powered blender with nondairy milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and white pepper and combine until very smooth.

  4. Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and ground black pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and ground black pepper. Top with the remaining 1/3 of sauce. Sprinkle vegan mozzarella style shreds evenly on top. Bake for 30 minutes or until bubbling, and cooked through.

7 comments

    • Lauren Toyota 4 years ago

      Us too! It’s our fave 🙂 Thanks for checking us out!

  • Kimberley Burfoot 4 years ago

    If I made this again, I would skip the onion or reduce & mince it. The sliced onions changed the texture in an unwelcome way.
    My omni husband loved it and I’m sure he will ask for it again. My clean eating 10 year old had to put ketchup on it 😀
    I thought the sauce was great since its oil free. While it doesn’t remind me of the boxed process garbage I used to eat, it was tasty in its own right.
    Thanks for the recipe!

    • Lauren Toyota 4 years ago

      Hey Kimberly
      Glad you and the family liked it! Certainly any recipe is meant to be adjusted to however you like it. Thanks for visiting the site 🙂

  • LazyAvocado 4 years ago

    Any tips for no oil/no butter cooking for this dish?

  • CreativelyTwisted 3 years ago

    This was incredible!!! I used to love Scalloped Potatoes but never be able to finish them because of the gross layers of oily fat and this had none of that! It was light and delicious with all of the flavour!
    I had to make it without the onion and garlic because my stomach hates me and I didn’t have anything available to grate on top but it was perfect anyway!! I even danced through my house after the first bite, I was so happy!

    Thank you 💕

  • Alicia 2 weeks ago

    Just made these and they are amazing!

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