It’s no secret that holiday side dishes and main courses are loaded with unhealthy fats, sodium, sugar, and calories. To put it in perspective, a single one-cup serving of traditional scalloped potatoes contains the following nutrition:
- Calories: 227
- Total fat: 10.5 grams (g)
- Saturated fat: 6.4 g
- Sodium: 835 milligrams (mg)
- Carbohydrates: 31.3 g
- Protein: 5.2 g
Needless to say, you will most likely eat more that a one-cup serving of scalloped potatoes because they are just that tasty. They are incredibly creamy, garlicky, and sensationally delicious, especially when made from scratch. Yes, from scratch! We don’t want to bother with that damn boxed stuff! Those are not real potatoes in that box and the contain too much sodium and preservatives. Instead, make this vegan scalloped potato dish, which will hook your taste buds after the first bite.
When it comes to choosing the type of potato for a scalloped potato dish, we recommend Russets or Yukon Golds. The starch content of these potatoes helps the cashew cream thicken during the cooking process, creating a wonderfully creamy sauce. Russet potatoes have the most starch, while Yukon Golds hold their shape a bit better during baking. Both are great choices, but whichever potato you decide to go with, make sure you use a mandolin slicer to cut them. This will make all the potato slices uniform in thickness, which creates an even texture during the cooking process. Please enjoy this vegan holiday recipe!
- Prep Time:15m
- Cook Time:40m
- Total Time:1h 5m
- Serves: 8 servings
- Category: Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
- 3 lb Russet potatoes
- 1 c raw cashews
- 2 1/2 c unsweetened almond milk
- 1/4 c nutritional yeast (optional)
- 2 garlic cloves, minced
- 1 tsp. onion powder
- 1 tsp. sea salt
- 1/2 tsp. fresh ground pepper
- 1/2 lemon, juiced
- 1/8 tsp. nutmeg (optional)
- 1 tsp. fresh thyme, to garnish
Instructions
- Preheat your oven to 375 degrees F. While the oven is preheating, wash and peel your potatoes.
- After peeling the potatoes, use a mandolin slicer to cut them into 1/8-inch thick slices.
- Add the cashews, almond milk, nutritional yeast, garlic, onion powder, sea salt, pepper, and lemon juice to a high speed blender and blend until smooth (about 45 to 60 seconds). Taste and adjust seasonings as needed.
- In a 9 x 13 baking dish, pour a thin layer of sauce on the bottom. Layer about half the potatoes and top with half of the cream sauce. Repeat the process and then sprinkle some fresh thyme on top of the dish.
- Cover the dish with foil and place in the oven to bake for 40 minutes. Remove the foil cover at the 30-minute mark and bake for an additional 10 minutes to brown the tops. The potatoes should be fork-tender when ready.
- Serve topped with additional fresh thyme, chives, or fresh parsley. Enjoy!
