Oh my goodness, let me tell you about these vegan scalloped potatoes! They’re rich, creamy, and the ultimate comfort food that’ll make your taste buds dance with joy. Seriously, you won’t believe how decadently delicious a completely plant-based dish can be! The layers of thinly sliced potatoes bathed in a dreamy cashew cream sauce are just heavenly. Each bite melts in your mouth, and the aroma that fills your kitchen while they bake is simply irresistible. Whether you’re hosting a dinner party or just craving something cozy for a weeknight meal, these scalloped potatoes are sure to impress. Trust me, once you try them, you’ll want to make them again and again! Get ready to dive into a bowl of pure vegan goodness!
Ingredients for Vegan Scalloped Potatoes
Let’s gather everything we need to whip up these incredible vegan scalloped potatoes! Here’s the complete list with specific measurements so you won’t miss a beat:
- 4 large potatoes, thinly sliced – I love using Yukon Gold for their creamy texture, but any variety will work!
- 1 cup cashews, soaked – Soaking them for at least 4 hours (or overnight) helps achieve that silky, smooth consistency in our sauce.
- 2 cups vegetable broth – This adds a lovely depth of flavor. Go for low-sodium if you want to control the saltiness!
- 1 cup almond milk – Unsweetened is the way to go to keep the flavors savory. You can sub with any plant milk you love!
- 2 tablespoons nutritional yeast – This is where the cheesy flavor comes from! It’s a must-have for that umami kick.
- 2 cloves garlic, minced – Fresh garlic elevates the dish with its aromatic goodness. Feel free to add more if you’re a garlic lover like me!
- 1 teaspoon onion powder – For a touch of sweetness and depth. It blends beautifully with the garlic.
- Salt and pepper to taste – Don’t be shy! Seasoning makes a world of difference.
- Fresh parsley for garnish – Just a sprinkle on top adds a pop of color and freshness.
With these ingredients on hand, you’re all set to create a dish that’s not only comforting but also completely plant-based. Let’s get cooking!
How to Prepare Vegan Scalloped Potatoes
Alright, let’s dive into the magic of making these vegan scalloped potatoes! It’s easier than you might think, and I promise each step will bring you closer to that creamy, dreamy goodness.
Preheat and Prepare
First things first, preheat your oven to 375°F (190°C). This step is crucial because it ensures even cooking and that perfect golden top we all love. While that’s heating up, grab those soaked cashews! Drain and rinse them under cold water. This little rinse helps get rid of any grit. Trust me, it makes a difference in the final sauce!
Blending the Cashew Mixture
Now, it’s time to blend! In your blender, combine the rinsed cashews, vegetable broth, almond milk, nutritional yeast, minced garlic, onion powder, salt, and pepper. Blend until super smooth and creamy—like, you want it to be silky, so give it a good minute or two! If your blender struggles, you can add a splash more almond milk to help things along. You’ll know it’s ready when it looks like a luscious cream!
Layering the Potatoes
Next up, let’s layer those potatoes! Start by placing half of your thinly sliced potatoes in a greased baking dish. Make sure they’re spread out evenly—this helps them cook nicely. Now, pour half of that heavenly cashew mixture over the potatoes. Repeat this with the remaining potatoes and then the rest of the cashew sauce. Don’t skimp on the sauce; it’s what makes these potatoes so creamy!
Baking Instructions
Cover the baking dish with foil and pop it in the oven for about 45 minutes. This keeps the moisture in, making your potatoes tender and delicious. After that, remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Wow, just imagine the smell wafting through your kitchen! Let it cool for a few minutes before serving—this will make slicing way easier. And there you have it, a stunning dish ready to impress!
Tips for Success
To really nail these vegan scalloped potatoes and make them absolutely irresistible, I’ve got some handy tips that’ll take your dish from good to phenomenal!
- Seasoning is key: Don’t be afraid to taste and adjust the seasoning as you go! If you love a little kick, add some red pepper flakes or even a dash of smoked paprika for depth. A sprinkle of fresh herbs like thyme or rosemary can also elevate the flavor!
- Storage: If you happen to have leftovers (which is rare, trust me!), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain that creamy texture, or pop them in the microwave if you’re in a hurry.
- Make ahead: You can prepare the layers in advance! Just assemble everything up to the baking step, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready to eat, just pop it in the oven. It’s perfect for dinner parties!
- Serving suggestions: These scalloped potatoes pair beautifully with a fresh green salad or roasted veggies. You can also serve them as a side alongside your favorite plant-based protein for a well-rounded meal. And hey, don’t forget to sprinkle some extra fresh parsley on top right before serving for that pop of color!
- Texture matters: If you like your potatoes with a bit more bite, you can reduce the baking time slightly or slice them a little thicker. Experiment to find your perfect texture!
With these tips in your back pocket, you’re all set to create a dish that’ll wow your family and friends. Happy cooking!
Nutritional Information
Let’s take a look at the estimated nutritional data for these delicious vegan scalloped potatoes! Each serving is packed with wholesome goodness, making it a satisfying addition to your meal. Here’s what you can expect:
- Calories: 250
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 34g
- Fiber: 4g
- Sugar: 2g
- Protein: 6g
- Sodium: 300mg
These values are estimates and can vary based on specific ingredients and portion sizes. But rest assured, you’re diving into a plant-based dish that’s not only delicious but also nourishing! Enjoy every bite of these creamy scalloped potatoes without any guilt!
FAQ Section
Got questions about these fabulous vegan scalloped potatoes? Don’t worry, I’ve got you covered! Here are some common queries that I often hear, along with my answers to help you out:
Can I make these scalloped potatoes ahead of time?
Absolutely! You can assemble everything up to the baking step, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready to enjoy, just pop it in the oven. It’s a real time-saver for dinner parties or busy weeknights!
What can I use instead of cashews?
If you can’t use cashews due to allergies or preference, you can try using silken tofu blended until smooth or sunflower seeds soaked in water for a nut-free option. Just keep in mind, the flavor and texture will vary slightly!
Can I use different types of potatoes?
Definitely! While I love Yukon Gold for their creamy texture, you can also use Russets or red potatoes. Each variety will give a unique texture and flavor, so feel free to experiment!
How do I store leftovers?
If you happen to have leftovers (which is rare, trust me!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven to keep that lovely creamy texture, or use the microwave if you’re in a rush!
Can I add vegetables to this dish?
Yes! Feel free to mix in some sautéed spinach, kale, or even roasted mushrooms between the layers for an extra veggie boost. It’s a delicious way to enhance the dish while adding more nutrition!
What should I serve with these scalloped potatoes?
These scalloped potatoes are fantastic on their own, but they pair beautifully with a fresh green salad, roasted veggies, or your favorite plant-based protein. They make a lovely side dish that rounds out any meal!
I hope these FAQs help you feel more confident in making your own vegan scalloped potatoes! If you have any other questions, don’t hesitate to ask. Happy cooking!
Why You’ll Love This Recipe
- Quick to prepare: With just a few simple steps, you’ll have a delicious dish ready to pop in the oven!
- Easy to customize: Feel free to add your favorite veggies or adjust the seasonings to suit your taste!
- Rich and creamy: The cashew cream sauce gives these scalloped potatoes an indulgent texture without any dairy.
- Totally plant-based: Perfect for vegans and anyone looking to enjoy a healthier, guilt-free comfort food.
- Nutritious and satisfying: Packed with wholesome ingredients, these potatoes are both filling and nutritious.
- Great for meal prep: Make a big batch and enjoy them throughout the week or serve them at gatherings!
- Crowd-pleaser: Whether it’s a family dinner or a potluck, everyone will be asking for seconds!
Serving Suggestions
Now that you’ve got your delicious vegan scalloped potatoes ready, let’s talk about what to serve alongside them to make your meal truly unforgettable! These creamy, dreamy potatoes are versatile and pair wonderfully with a variety of dishes.
- Fresh Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette is the perfect contrast to the richness of the scalloped potatoes. It adds a refreshing crunch and balances the meal beautifully!
- Roasted Vegetables: Try serving them with a medley of roasted seasonal veggies like Brussels sprouts, carrots, and bell peppers. The caramelization from roasting adds an amazing depth of flavor that complements the creaminess of the potatoes!
- Grilled Tempeh or Tofu: For some plant-based protein, grilled tempeh or marinated tofu would make a fantastic addition. Their smoky flavors work so well with the scalloped potatoes and add a hearty element to your plate!
- Steamed Asparagus or Broccoli: Lightly steamed asparagus or broccoli drizzled with a touch of lemon juice can brighten up the meal and add a pop of color to your dish!
- Vegan Mushroom Gravy: If you want to take it up a notch, a rich vegan mushroom gravy poured over the potatoes takes the comfort factor to the next level. It’s like a warm hug on your plate!
- Herbed Quinoa or Rice: Serve a side of fluffy quinoa or brown rice seasoned with fresh herbs. It’s a wholesome addition that complements the scalloped potatoes and adds extra fiber to the meal.
With these serving suggestions, you’ll create a well-rounded, satisfying meal that will have everyone raving about your cooking! Enjoy every bite and happy feasting!
Print
Vegan Scalloped Potatoes: 5 Ways to Savor Comfort Today
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious vegan version of scalloped potatoes, rich and creamy.
Ingredients
- 4 large potatoes, thinly sliced
- 1 cup cashews, soaked
- 2 cups vegetable broth
- 1 cup almond milk
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Drain and rinse the soaked cashews.
- Blend cashews, vegetable broth, almond milk, nutritional yeast, garlic, onion powder, salt, and pepper until smooth.
- Layer half of the potato slices in a baking dish.
- Pour half of the cashew mixture over the potatoes.
- Repeat with remaining potatoes and cashew mixture.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes or until golden.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to your taste.
- For a spicier version, add red pepper flakes.
- Let it cool slightly before serving for better slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan scalloped potatoes, vegan recipes, comfort food