Last updated - ; Published - By Rhian Williams 10 Comments
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TheseVegan Scalloped Potatoes are superrichandcreamy, softandtenderand supercomforting! They're flavoured with fragrant verbs and garlic, and packed with caramelised onions. They're also gluten-free, and are the best indulgentyet secretlyhealthyside dish! Perfect forThanksgiving,Christmas, Easter and everything in between!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the cashews, water, nutritional yeast, stock cube and salt + pepper in afood processororblender.
- Whizz until completely smooth.
- Fry the onion and garlic until softened and slightly caramelised.
- Lay out half of the sliced potatoes in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Tip:You can use a knife and a chopping board to slice the potatoes, or you can also use the slicer setting on afood processoror amandoline slicer.
- Top with half of the fried onions and garlic.
- Pour over a third of the blended cashew mixture.
- Lay out the remaining potatoes, remaining fried onions and garlicand sprinkle over theherbs.
- Pour over the remaining blended cashew mixture.
- Cover the baking dish with baking paper or tin foil.
- Bake in the oven for 1 hour, or until potatoes are soft enough to gently pierce with a fork and the top is golden brown.
Can scalloped potatoes be made ahead?
To prepare ahead, bake them in the oven as normal, then keep covered in the fridge for up to a couple of days. Just reheat in the oven covered with baking paper or tin foil until piping hot.
What type of potatoes should you use to make scalloped potatoes?
This dish works with any type of potatoes. If you're not into potatoes, theycan be replaced with sweet potatoes,cauliflower orceleriac- just adjust the cooking time accordingly. You can peel the potatoes if you want, but I don't think keeping the skins on affects the texture at all. Plus, it's much easier and more nutritious that way!
More vegan potato side dishes
- Potato Salad
- Potato Dauphinoise Gratin
- Creamy Mashed Potatoes
- Scalloped Sweet Potato Gratin
- Sweet Potato Fries
- or check out my whole collection of vegan potato recipes!
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make it
Vegan Scalloped Potatoes (Gluten-Free)
TheseVegan Scalloped Potatoes are superrichandcreamy, softandtenderand supercomforting! It's the best indulgentyet secretlyhealthyside dish!
4.42 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: vegan potatoes au gratin, vegan scalloped potatoes, vegan side dish
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 4
Calories: 310kcal
Author: Rhian Williams
Ingredients
- 100 g (⅔ cup) cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
- 600 ml (2 ½ cup) water
- 2 tablespoons nutritional yeast
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper to taste
- 1 tablespoon oil (coconut, rapeseed, vegetable or olive)
- 1 onion , thinly sliced
- 4 garlic cloves , minced
- 750 g (26.5 oz) potatoes , thinly sliced
- Few sprigs rosemary or thyme to taste
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the soaked cashews and place in a blender or food processor with the water, nutritional yeast, stock cube and salt + pepper.
Whizz until completely smooth.
Heat up the oil in a frying pan and add the onion and garlic once hot.
Fry for around 10 minutes, until softened and slightly caramelised.
Lay out half of the sliced potatoes in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Top with half of the fried onions and garlic.
Pour over a third of the blended cashew mixture.
Lay out the remaining potatoes, remaining fried onions and garlicand sprinkle over the herbs.
Pour over the remaining blended cashew mixture.
Cover the baking dish with baking paper or tin foil.
Bake in the oven for 1 hour, or until potatoes are soft enough to gently pierce with a fork and the top is golden brown.
Keeps covered in the fridge for up to a few days - reheat in the oven until piping hot.
Video
Notes
To prepare this ahead, bake it in the oven as normal, then keep covered in the fridge for up to a couple of days. Just reheat in the oven covered with baking paper or tin foil until piping hot.
This dish works with any type of potatoes. If you're not into potatoes, theycan be replaced with sweet potatoes,cauliflower orceleriac- just adjust the cooking time accordingly. You can peel the potatoes if you want, but I don't think keeping the skins on affects the texture at all. Plus, it's much easier and more nutritious that way!
Nutrition Facts
Vegan Scalloped Potatoes (Gluten-Free)
Amount Per Serving
Calories 310Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Sodium 200mg8%
Potassium 1066mg30%
Carbohydrates 36g12%
Fiber 6g24%
Sugar 2g2%
Protein 11g22%
Vitamin C 24.3mg29%
Calcium 82mg8%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Tan
Can I use a dufferent nut as intolerant to cashews?Reply
Rhian Williams
You can use soaked blanched almonds and add some extra water because almonds will need more water than cashews. Alternatively, I have a very similar recipe here, which doesn't use cashews: https://www.rhiansrecipes.com/vegan-potato-dauphinoise-gratin-gf/ let me know if you have any other questions!
Jane
I just made this and it passed the non vegan eater in the house test! yay, next time I would put in more salt as my onion was quite sweet. Thank you .Reply
Rhian Williams
Yay thank you so much, really happy to hear that! Ah yes must've been the natural sweetness in the cashews and maybe the onions? Thank you for the feedback!
Bryan
Garlicky and cheesy are the only two things I need! These potatoes look amazing! I'll have to make this recipe soon, thank you!Reply
Rhian Williams
Thank you so much, hope you'll like it!
Petya
What could i use instead of ''nutritional yeast'' ?
Reply
Rhian Williams
You can leave it out!
Sherryl van den Heuvel
Looks delish!!
How many potatoes do you think in terms of EACH using russet potatoes please?Reply
Rhian Williams
Thank you! I'm sorry I can't give you an accurate quantity as russet potatoes can vary in size depending on the store and what country you live in! So it's best to go by weight!
