Dairy Free Scalloped Potatoes
These dairy free scalloped potatoes are a plant-based twist on the classic that’s every bit as decadent, silky, and comforting as the original, just without the heavy cream, butter, or cheese. Layered with tender Yukon Golds, caramelized onions, and a silky cashew-based sauce, this vegan scalloped potato casserole is baked until golden, with a crispy top and a mellow, buttery center. It’s an elegant holiday side dish for your Christmas dinner, makes great leftovers for the next day, and thanks to the naturally buttery flavour of Yukon Gold potatoes, no one will believe there's no dairy!
Ingredients
- 4 pounds Yukon Gold potatoes
For the creamy sauce
- 1 ½ cups raw cashews
- 4 cups of soy milk
- ¾ cup nutritional yeast
- 1 tbsp bouillon paste
- Juice of 1.5-2 lemons
- 3 cloves of garlic
- 1 tbsp Dijon mustard
- Salt & pepper to taste
- 1 large white onion thinly sliced
- Chives or green onions for serving
Instructions
- Slice potatoes as thinly as possible. Try to cut them the same thickness so they all cook at the same time.
- Make your creamy sauce in a blender. Season with salt, pepper, and lemon to taste.
- Add half of the potatoes to a greased 9x13 baking dish, followed by the thinly sliced onion. Add half the creamy sauce.
- Add the remaining potatoes, then add the remaining sauce.
- Cover with foil and bake at 400°F for 20 minutes. Then remove the foil and bake for another 45-65 minutes. The thicker your potatoes, the longer they will take to cook. Check if they are done by stabbing them with a toothpick to see if they are soft.
- Allow the scalloped potatoes to rest for about 10 minutes before serving. Finish with freshly chopped chives or green onions for colour and a pop of flavour. Serve warm and enjoy!
Nutrition
Serving: 1servingCalories: 303.5kcalCarbohydrates: 44.4gProtein: 14gFat: 10gSaturated Fat: 1.7gPolyunsaturated Fat: 2.53gMonounsaturated Fat: 4.61gSodium: 220.9mgPotassium: 1071.5mgFiber: 5.3gSugar: 3.5gVitamin A: 0.75IUVitamin C: 37.61mgCalcium: 43.1mgIron: 3.2mg
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