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Vegan Scalloped Potatoes
These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although dairy-free and made with just simple ingredients, they are super creamy, flavourful and easy - no one will believe that this crowd-pleasing recipe is fully plant based.
Preheat the oven to 350 degrees F, or 180 degrees C.
Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.
2 lbs potatoes
Make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.
2 cups cashews, 2 cups plant based milk, 1/2 cup nutritional yeast, 1 tsp cumin, 1 tsp onion powder, 1 tsp dried coriander, 1 tsp salt, 4 cloves garlic, 1 tbsp sriracha, 1 lemon
Pour olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.
1 tbsp olive oil
Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.
1 cup vegan cheese
Allow to cool for a few minutes, then serve and enjoy!
Calories: 345kcal, Carbohydrates: 35g, Protein: 11g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 580mg, Potassium: 818mg, Fiber: 5g, Sugar: 4g, Vitamin A: 18IU, Vitamin C: 19mg, Calcium: 118mg, Iron: 4mg