These vegan scalloped potatoes are super creamy, rich, and flavorful! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to make. It's the perfect dish for the holidays or for a comforting weekend dinner!
You can watch the video in the post for visual instructions.Soak cashews in boiling water for about 15 minutes, then drain.
Meanwhile, peel potatoes and slice them thinly (about 1/8 inch thick). You will need 3 pounds (1.4 kg) of peeled potatoes for this recipe. Also, peel the onion and slice it thinly.
Preheat oven to 400 degrees Fahrenheit (ca. 204 °C) and grease a 9×13 inch (23x33 cm) baking dish. Set aside.
To make the cashew sauce, add all sauce ingredients to a blender. Blend on high for about one to two minutes or until completely smooth. The sauce will be very thin at first but don't worry as it will thicken up while baking. Taste the sauce and add more salt/pepper/spices if needed.
Transfer half of the potatoes to the prepared baking dish and pour half of the sauce on top.
Spread the sliced onion on top and layer the remaining potatoes over the onion. Pour the remaining sauce in the baking dish.
Bake for about 60-70 minutes. The baking time depends on the thickness of the sliced potatoes. The potatoes should be fork-tender and golden brown.
Let cool for about 5-10 minutes, then garnish with fresh parsley or chives. Enjoy!
Tips: Please read the blog post for some helpful tips.
Plant-based milk: You can use any plant-based milk like cashew milk, almond milk, soy milk, coconut milk. I prefer lite canned coconut milk as it makes the sauce creamier and richer.
Cashews: You can use 1/2 cup (128 grams) of cashew butter instead of soaked cashews.
Potatoes: I used Yukon gold potatoes, but I am sure Russet potatoes will work fine as well.
Onion: You can sauté the onion in a skillet with a little oil until golden brown before you add it to the baking dish to add a caramelized flavor.