Creamy Vegan Scalloped Potatoes

Creamy Vegan Scalloped Potatoes Recipe

I received a couple pounds of potatoes in my grocery order this week and wanted to try something new. Last week, I made potato gnocchi, and I often opt for roasting my potatoes on a sheet pan with vegetables, but I saw a friend post a picture of her scalloped potatoes the other day and I was inspired. I haven't had scalloped potatoes in years. In fact, the last time I remember eating scalloped potatoes was when I lived with my parents, and that was quite some time ago. 

These are all-baked scalloped potatoes, by which I mean to say, I did not par boil them, so they will be in the oven for an hour or so. The recipe is pretty simple, I blend all of the ingredients together and pour them over thinly sliced potatoes. If you have a mandoline, you can use it to slice your potatoes, or you can simply use a sharp knife to slice them approximately 1/8". Once they are in the oven, if you notice that your potatoes are starting to get crisp or brown on the top, you can cover the baking dish in foil while the rest of the scalloped potatoes finish baking. 

The Home Baked Vegan's recipe for Creamy Vegan Scalloped Potatoes is:


Here is the recipe for The Home Baked Vegan's Creamy Scalloped Potatoes:


2 lb Yellow Potatoes (Approximately 6 medium potatoes)
1/2 Cup Raw Cashews
1 Tbsp Nutritional Yeast
1 tsp Salt
2 1/2 Cups Water
1 Tbsp Lemon Juice


Boil the cashews in a pot of water for 15 minutes. Drain and set aside. 

Peel and slice the potatoes into thin discs approximately 1/8" thick. 

Place the potato slices in a 8" square baking dish, creating several even layers. 

Blend together the cashews, nutritional yeast, salt, water and lemon juice, until smooth.

Pour the liquid over the potatoes and bake for approximately 1 hr 15 min, or until the potatoes are tender when pierced with a fork. 

Carefully remove from the oven and let stand 5 minutes before serving. 



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