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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.