This recipe for Vegan Scalloped Potatoes is the best and so easy to make! Thinly sliced potatoes covered in a creamy cashew-based cheese sauce and baked to perfection. It’s the perfect side dish for the holidays or any other occasion. And, NO DAIRY!
I guess it’s possible to celebrate the holidays without potatoes. But, why would you? And, as great as mashed potatoes are, they do get a little boring and expected. Well, this year you can up your game and make these amazing Vegan Scalloped Potatoes.
Is there a downside to making this amazing dish? Yes. A sore hand from all the high fives you’ll be getting. But, it’s worth it. So, be a boss and roll up with these cheesy creamy Vegan Scalloped Potatoes.
Creamy Vegan Scalloped Potatoes Cheese Sauce
It’s the simple things in life that bring the most happiness. And, this cheese sauce is one of those simple things. So, let’s make it.
First, start off by cooking some diced onions and minced garlic in a nonstick pan over medium-high heat. Then, set aside while you prepare the cheese sauce.
This amazing cheesy concoction uses cashews and unsweetened almond milk for the base. Some lemon juice and apple cider vinegar for the tanginess. Nutritional yeast for the “cheesiness.” A little turmeric for color. And, a little salt and pepper to taste.
That’s it! Now, just blend it all together until it’s smooth. Once it’s ready pour it into a bowl, add the onions and garlic, and mix it all together.
How To Make Vegan Scalloped Potatoes
Oh, yeah. It’s time to assemble this little piece of heaven on earth. (FYI, I’m talking about the Creamy Vegan Scalloped Potatoes)
Okay, back to the recipe.
Slice your potatoes. You can use a regular knife to slice your potatoes, but if you have a mandoline slicer … USE IT! If you don’t have a mandoline slicer … GET ONE! But, I digress. Like I said, slice your potatoes.
Layer the baking dish with half the potatoes and pour ½ the cheese over them. Add the rest of the potatoes and cover them with the rest of the cheese sauce. Now, what you do from here on out is totally optional. But, I like to sprinkle some dried thyme and parsley on top of the potatoes before I bake them.
Hopefully, you’ve preheated your oven to 375 degrees and you’re ready to bake. If not, sucks to be you. You’ll have to wait a little longer. But, better late than never I guess.
Once the oven is hot and you’re happy with everything, cover the dish with aluminum foil and shove it in the oven. Let it bake for 30 minutes or so covered. Get rid of the aluminum foil and let it bake for another 45 minutes or until the top is brown and it’s all bubbly.
Basically, once it looks awesome you can take it out of the oven. And, when all is said and done what you have is a masterpiece of cheesy potato perfection!
Make These Creamy Vegan Scalloped Potatoes!
These Creamy Vegan Scalloped Potatoes will make your wildest dreams come true. They’re…
- Perfect for the holidays
- & Freaking Delicious!
This recipe is PERFECT FOR THE HOLIDAYS or any other dinner gathering. It’s especially great for guests who think eating plant-based is boring and tasteless.
It’s sure to please everyone who partakes! If for some reason there’s leftovers, which I highly doubt, simply store in the fridge and reheat later in the week.
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If you make these Creamy Vegan Scalloped Potatoes, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.Print
This link was shared on the Weekend Potluck!