Pumpkin Scalloped Potatoes
This Pumpkin Scalloped Potatoes recipe is a fall twist on a classic that is a must-have on your next Thanksgiving dinner table. It combines the earthy flavors of pumpkin and the starchy goodness of potatoes; all bathed in a velvety pumpkin cream sauce. With a hint of seasonal spice and a finishing touch of Vegan Parmesan Cheese, this cheesy scalloped potatoes recipe captures the essence of autumn. Vegan, dairy-free, and comforting.
Ingredients
- 3 lbs of potatoes sliced thinly
- 1 white onion sliced thinly
For the Pumpkin Cream Sauce
- 1/3 cup raw cashews
- ½ cup pumpkin puree
- 2.25 cups soy milk
- ¾ cup nutritional yeast
- Juice of ½ - 1 lemon
- 2 cloves garlic
- 2 tbsp onion powder
- 1.5 tbsp Dijon mustard
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp salt
- ½ tsp pepper
For topping
- ¼ cup Vegan Parmesan Cheese
- 3 tbsp Fresh Chopped Chives
Instructions
- Add all of the ingredients for the pumpkin cream sauce into a high-speed blender and blend until completely smooth.
- Thinly slice your onions.
- Slice your potatoes as thinly as possible, or use a mandolin.
- Lightly grease a baking dish. I used a 13x10-sized dish, but any similar size will work.
- Place one layer of potatoes, then one layer of slices of onion, followed by one more layer of potatoes. Pour over half of the pumpkin cream sauce, then add another layer of onions and another layer of sliced potatoes. Pour over the rest of the cream sauce.
- Bake at 400f covered in foil for 40 minutes, then uncover and bake for another 15-20 minutes until the top is golden.
- Take them out of the oven, sprinkle them with vegan Parmesan cheese, and add them back into the oven for a further 5 minutes for the cheese to melt.
- Top with some fresh chives and black pepper, and enjoy!
Nutrition
Serving: 1gCalories: 223kcalCarbohydrates: 36.4gProtein: 11.7gFat: 4.4gSaturated Fat: 0.8gPolyunsaturated Fat: 1.36gMonounsaturated Fat: 1.69gSodium: 432.8mgPotassium: 974.2mgFiber: 5.9gSugar: 4.5gVitamin A: 163.18IUVitamin C: 18.59mgCalcium: 106.9mgIron: 2.8mg
Tried this recipe?Let us know how it was!