Description
You won’t believe how perfectly deliciously “cheesy” these vegan scalloped potatoes are! Made without cashews, instead this recipe uses vegan cheese, vegan butter, soy milk, and a few other simple ingredients for an incredible plant-based side dish.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 lbs Yukon Gold potatoes, thinly sliced
- 1/3 cup vegan butter or margarine
- 1/3 cup all-purpose flour
- 1-1/2 cups soy milk
- 2 cups vegan chicken-style broth (or vegetable broth)
- 1/4 cup nutritional yeast
- salt and pepper, to taste
- 1 cup vegan cheddar cheese, for sprinkling on top
Instructions
- Preheat oven to 375 F. Grease a 9 x 13 inch baking pan or casserole dish.
- In a pot on medium heat, add olive oil and onions and cook about 5 minutes, stirring frequently, until translucent.
- Layer onions and potatoes in the prepared baking dish.
- Place the pot back on medium heat and add the vegan butter. Once melted, sprinkle the flour evenly overtop, then whisk well to combine. Let it cook for about 30 seconds to get rid of the raw flour taste.
- Slowly add splashes of soy milk, whisking until smooth each time, letting the sauce thicken before adding more. Repeat with the vegetable broth. The sauce will be thinner as you add more broth, however it will thicken as it bakes again in the oven. Add the salt, nutritional yeast and a sprinkle of salt and pepper and whisk to combine.
- Pour mixture over the potatoes, using a spoon to smooth out the top and allow the sauce to get through the cracks to the bottom. Sprinkle with paprika (if using).
- Bake for 45 minutes. Remove from oven and add the cheese. Bake another 15 minutes until melted and bubbling.
- Remove from oven and let stand for 10-15 minutes before serving.
Notes
Storing and reheating your scalloped potatoes
Scalloped potatoes store well, making them a great make-ahead dish (and great leftovers!). Let your scalloped potatoes cool completely, then cover tightly and refrigerate for up to 4 days. To reheat, cover the dish with foil and warm in a 350°F oven until heated through, about 20-25 minutes.
If you wish to freeze them, wrap tightly in plastic wrap and foil, or transfer single portions to airtight freezer-safe containers and freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake covered at 350°F until warmed through.