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
Vegan and gluten-free scalloped potatoes are the perfect dish for any dinner feast!
- 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)
Preheat the oven to 400°F.
Slice the potatoes into thin rounds using a mandolin and set aside.
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.
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.