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.
Servings: 10 servings
Calories: 150kcal
Ingredients
Casserole
- 4 lbs golden Yukon potatoes or Russets
- 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
- Begin by making the cheese sauce that makes this recipe so amazing.
- 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.
- 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.
- Note if using cashews. I have a Vitamix blender, and so I 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
- 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.
- 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.
- 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.
- Use half of the casserole potato slices to make the first layer of the casserole. I sprinkle a little onion powder and salt here.
- 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.
- Make a second layer of all the ingredients–potato slices, caramelized onions and garlic, then cheese sauce.
- 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.
- Remove from oven and allow to cool. Top with freshly sliced chives and my homemade Vegan Parmesan if desired. Serve warm and enjoy!
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Potatoes- Yukon Gold and Russet potatoes are the best choices. Yukon Golds are creamy and hold their shape, while Russets are starchier and help thicken the sauce.
Casserole dish- I used a 2.5-quart oval casserole dish. A 9" x 11" rectangular dish should work well too.
Nut-free cheese- 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.
Make ahead- You can prepare the dish up to the baking step, cover it, and store it in the fridge for up to a day. When ready to serve, just bake it as instructed, adding a few extra minutes to account for the chilled dish. I don't recommend baking it ahead of time.
Freezing- Unfortunately, this vegan casserole does not freeze well. It turns a dark unappealing color.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1.2g | Fiber: 3g