Easy Vegan Scalloped Potatoes

Creating a delicious and easy vegan scalloped potato dish is a delightful way to indulge in classic comfort food without the use of dairy products. This plant-based recipe offers a creamy and flavorful alternative that will satisfy your taste buds. Follow this step-by-step guide for a mouthwatering vegan scalloped potatoes experience.

Vegan Scalloped Potatoes Recipe

Ingredients:

• 2 1/2 pounds of Yukon Gold or Russet potatoes, peeled and thinly sliced
• 1 cup raw cashews, soaked in water for at least 4 hours or overnight
• 2 1/2 cups vegetable broth
• 1/2 cup nutritional yeast
• 1/4 cup lemon juice
• Three cloves garlic, minced
• One teaspoon of onion powder
• One teaspoon of Dijon mustard
• One teaspoon of dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Two tablespoons of olive oil
• Two tablespoons of all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Potatoes:

Peel and thinly slice the potatoes. A mandoline slicer can be handy to ensure uniform thickness.

Prepare the Cashew Cream:

Drain and rinse the soaked cashews. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, minced garlic, onion powder, Dijon mustard, dried thyme, smoked paprika, salt, and black pepper. Blend until smooth and creamy.

Make the Roux:

In a saucepan over medium heat, warm the olive oil. Add the flour and whisk continuously to create a roux. Cook for 2-3 minutes until the roux is lightly golden.

Combine Cashew Cream and Roux:

Slowly pour the cashew cream mixture into the saucepan with the roux, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, resembling a creamy sauce.

Layer the Potatoes:

In a large mixing bowl, toss the sliced potatoes with the creamy sauce, ensuring every slice is coated. Start layering the potatoes in a greased baking dish, overlapping them slightly.

Repeat Layers:

Continue layering the potatoes and pouring the creamy mixture until you run out of potatoes and sauce. Make sure the top layer is coated with sauce.

Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. Then, uncover and bake for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender.

Garnish and Serve:

Once out of the oven, let it rest for a few minutes. Garnish with freshly chopped parsley for a burst of color and freshness.

Enjoy:

Serve your vegan scalloped potatoes as a delicious and comforting side dish. They pair well with a variety of main courses, making them a versatile addition to your plant-based repertoire.

Tips:

• Ensure the potatoes are thinly sliced for even cooking.
• Soaking cashews overnight yields a creamier texture for the sauce.
• Experiment with different herbs and spices to customize the flavor to your liking.
• Make sure the roux is well-cooked to avoid a raw flour taste in the final dish.

With this easy vegan scalloped potatoes recipe, you can enjoy a dairy-free version of a classic favorite that doesn’t compromise on flavor or creaminess. This dish is sure to become a staple in your plant-based kitchen repertoire.