Vegan Scalloped Potato Casserole
Creamy cheezy and amazingly delicious Vegan Scalloped Potatoes are the perfect side dish for any meal, especially for Thanksgiving and the holidays.
Ingredients
Casserole
- 4 lbs golden Yukon potatoes
- 1 large yellow onion
- 3 cloves garlic
- 1 teaspoon salt, or to taste
- 1 teaspoon onion powder
- 3 tablespoons freshly cut chives (optional)
- homemade vegan parmesan (optional), recipe link in instructions
Cheese Sauce
- 1 cup potatoes, peeled & diced
- 1/4 cup carrots, diced
- 1/4 cup onion, chopped
- 1 cup broth from veggies
- 1/2 cup raw cashews, (or 1/2 c white beans)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper, optional
Instructions
Cheese Sauce
1. Begin by making the cheese sauce that makes this recipe so amazing.
2. In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender--approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
3. When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
4. Note if using cashews. I have a Vitamix blender and so don't take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn't jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
Casserole
1. While the cheese sauce veggies are cooking, begin slicing the potatoes, onions, and garlic for the potato casserole. This should only take a few minutes.
I suggest making the potato slices only about 1/8″ thick, so they will be thin enough to cook completely through until tender.
2. Next, saute the casserole onions and garlic in a non-stick skillet. I use veggie broth to do this, but water can also be used. In the recipe card below, there is a Youtube video demonstrating this entire recipe, including me sauteing the onions without oil. When the onions and garlic are finished, set them to the side.
3. Now, it’s time to layer the casserole. Line a casserole dish with parchment paper to prevent sticking. Another option is to use silicone baking pans. This keeps the recipe completely oil-free.
4. Use half of the casserole potato slices to make the first layer of the casserole. I sprinkle a little onion powder and salt here.
5. Top the potatoes with half of the caramelized onions and garlic. Then pour a layer of the cheese sauce over the top. To see how this is done, take a peek at the recipe demo video below.
6. Make a second layer of all the ingredients–potato slices, caramelized onions and garlic, then cheese sauce.
7. Place the layered casserole uncovered in preheated oven and bake for approximately one hour at 400°F. Oven cooking times vary, so keep an eye on it beginning around 45-minutes. Allow the top to become golden brown.
8. Remove from oven and allow to cool. Top with freshly sliced chives and my homemade Vegan Parmesan if desired. Serve warm and enjoy!
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Tips for making this vegan potato casserole
- The cheese sauce in this recipe is going to be a big surprise because it’s SO GOOD. You may even want to make a double batch to use with nachos, baked potatoes, and other recipes.
- If you prefer not to use cashews in the cheese sauce, you can substitute a 1/2 cup of white beans such as Northern or Navy beans.
- You will likely have some cheese sauce leftover to use with other recipes.
- I have included a full-length cooking demo of this recipe in the recipe card below that should be very helpful.
- I used a 2.5-quart oval casserole dish. A 9″ x 11″ rectangular dish should work well too.
- The homemade vegan parmesan and chives are options, but I highly recommend them.
- It’s perfect for Thanksgiving, Christmas, and New Year dinners.
- I’ve even turned this into a full meal by serving a salad and crusty bread. Green beans would be another nice addition.
- Though this dish tastes just as great reheated, the color turns darker so I would not recommend cooking this a day ahead to take to gatherings. However, you can assemble it a day ahead and bake it the day of.
Nutrition Information:
Yield:
10 servingsServing Size:
1Amount Per Serving: Calories: 150Total Fat: 1.2gCarbohydrates: 10gFiber: 3gProtein: 2g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.