Creamy Vegan Scalloped Potatoes baked to perfection in a cashew-based cheese sauce. Rich, thick, savory, healthy and absolutely delicious. And, NO DAIRY!

The way I see it you got three options this HOLIDAY SEASON.

One, sit around and complain about how there’s “NOTHING TO EAT” at the annual family holiday gathering. Two, listen to everyone become nutrition experts because they just found out you don’t eat meat. Three, you can be a boss and roll up with these dope ass Creamy Vegan Scalloped Potatoes and silence the critics.

Let’s go with NUMBER 3!

Creamy Vegan Scalloped Potatoes

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 Creamy Vegan Scalloped Potatoes.

Is there a downside to making this amazing dish? Yes, there is. A sore hand from all the high fives you’ll be getting. But, it’s worth it.

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.

Let’s Make Some Damn Fine Taters!

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 1/2 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.

Let’s Bake!

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…

Creamy
Rich
Cheesy
Filling
Comforting
Satisfying
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.

More Awesome Recipes You Have To Try!

Are you potatoes your love language? I got you covered. Try my Creamy Homemade Vegan Mashed Potatoes & Gravy, Vegan Sweet Potato Casserole, and Sweet Potato Shepherds Pie.

Looking for holiday dish ideas? Check out my Vegan Cream of Mushroom Soup, Green Bean Onion Ring Casserole, Homemade Vegan Meatloaf, & Homemade Vegan Cream Corn.

And, let’s not forget dessert. My No-Bake Chocolate Peanut Butter Pie, Avocado Chocolate Pudding & Cinnamon Apple Oatmeal Crumble are game changers.

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.

Creamy Vegan Scalloped Potatoes

★★★★★ 5 from 8 reviews

• Author: Shane Martin
• Prep Time: 15 mins.
• Cook Time: 75 mins.
• Total Time: 1 hour 30 minutes
• Category: Sides
• Method: Baking
• Cuisine: Vegan

Print

Pin

---

Description

Creamy Vegan Scalloped Potatoes baked to perfection in a cashew-based cheese sauce. Rich, thick, savory, healthy and absolutely delicious. And, NO DAIRY!

---

Ingredients

• 8-10 russet potatoes(roughly 3 pounds)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup raw cashews
• 2 cups unsweetened almond milk
• Juice of 1 lemon
• 1 Tbsp apple cider vinegar
• 1 tsp. salt or to taste
• 1/2 tsp. ground black pepper
• 1/2 tsp. turmeric (optional)
• 1/2 cup nutritional yeast

Optional

I like to sprinkle some dried thyme and parsley on the potatoes right before I put them in the oven.

---

Instructions

1. Preheat oven to 375 degrees.
2. Heat a nonstick skillet over medium-high heat. Once skillet is ready, add diced onions and minced garlic along with a little water or veggie broth, if needed, to prevent sticking. Cook until the onions are “soft.” Remove pan from heat and set aside.
3. Peel and thinly slice the potatoes evenly as possible. I prefer using a mandoline slicer. If you don’t have a mandoline slicer you can use a knife. Just try to make the slices fairly consistent.
4. Add cashews, almond milk, lemon juice, apple cider vinegar, salt, pepper, turmeric, and nutritional yeast to blender. Process until “cheese” sauce is completely smooth. Pour cheese sauce into mixing bowl, add cooked onions and garlic, and stir to combine.
5. Pour 1/4 cup of cheese sauce into onto bottom of baking dish and evenly spread.
6. Layer 1/2 the potatoes in baking dish and pour 1/2 the cashew cheese sauce over the potatoes. Add remaining potatoes and top with the rest of the cashew cheese sauce.
7. Cover baking dish with aluminum foil and bake for 45 minutes. Remove foil and bake for another 30 minutes or until the top of potatoes are brown and sauce is bubbling. Check and make sure potatoes are tender by piercing with a fork.
8. Remove from oven and let sit for a few minutes before eating.

Optional

Sprinkle and serve with Easy Vegan Parmesan and freshly chopped green onions.

Keywords: side, vegan, potatoes, baking, cheese, scalloped potatoes

This link was shared on the Weekend Potluck!