Vegan Scalloped Potatoes
Vegan scalloped potatoes with buttery Yukon layers stacked like edible Jenga in a pool of noochy, garlicky cashew béchamel. It’s what happens when your side dish decides it’s the main character and makes the roast you worked on all day look dumb and boring.
Servings: 10 Servings
Calories: 416kcal
Cost: $7.50
Equipment
- Mandoline optional
Ingredients
For the Béchamel:
- 4 ½ cups unsalted vegetable stock
- 3 cups raw cashews
- 5 cloves of garlic
- 1 tablespoon dijon mustard
- 3 tablespoons olive oil
- 1 ½ cup nutritional yeast
- 3 tablespoons rice vinegar
- 2 ¾ teaspoons salt or to taste
- 2 tablespoons rosemary chopped
For the Scalloped Potatoes:
- 1 tablespoon olive oil for greasing the baking pan
- 3 lbs. yukon gold potatoes
- 1 ½ cup onion thinly sliced
Optional Garnishes:
- 2 tablespoons fried onions or fried shallots
- 2 tablespoons Vegan parmesan cheese grated
- 2 tablespoons chives thinly sliced
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
- Bring the vegetable stock to a boil in a saucepan and then add the cashews. Cover the pot and remove from the heat, allowing the cashews to steam for 15 minutes.
- Place the vegetable stock and cashews, along with the garlic, mustard, olive oil, nutritional yeast, vinegar, and salt in a blender.
- Blend until completely smooth to form the béchamel. Then stir or pulse in the rosemary.
- Slice the potatoes evenly into thin rounds, approximately 2 mm thick. If you have a mandolin, it’s a good way to ensure all of the slices are evenly thick.
- Spread one-third of the potato slices in the prepared baking dish. Top with one-third of the onion slices, then pour over one-third of the béchamel. Repeat the layering process two more times, finishing with béchamel on top.
- Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden, 30-35 minutes.
- Garnish with fried onions or shallots, vegan parmesan, and chives.
Notes
🥔 Gold’s Gym:
Yukon Golds are the ideal combo of starchy and waxy, meaning they hold their shape while getting tender and rich. Russets will fall apart faster than your willpower at an animal rescue’s bake sale.
🛁 Chill in the Tub:
Steaming the cashews in hot stock makes the béchamel smoother than the suavest guy you ever met on Tinder/Grindr/Jdate. That 15-minute soak is non-negotiable.
🔪 Edward Scissorhands:
Use a mandoline, food processor, or your most trustworthy knife to keep slices 2 mm thick. Uneven slices = undercooked chaos that will make you yell.
⏳ Let It Rest:
After baking, let the dish sit 10 minutes to firm up. It helps the layers hold together when you serve it.
Nutrition
Calories: 416kcal | Carbohydrates: 42g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 698mg | Potassium: 1010mg | Fiber: 7g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 4mg