Vegan Scalloped Potatoes
December 21, 2015
These vegan scalloped potatoes are also gluten-free, and are so rich, creamy, and delicious you’d never know this dish was dairy-free. Don’t miss it!
Vegan Scalloped Potatoes
Prep Time 50 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours
- 1 cup (140g) raw unsalted cashews, soaked
- 2 tablespoons extra-virgin olive oil
- 2 cups (500g) diced yellow onion
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon Celtic sea salt, plus more to taste
- 2 cups (480ml) Massel vegetable broth
- 3 tablespoons nutritional yeast, plus more to taste
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 lbs (908g) yellow potatoes, peeled and sliced into 1/8-inch rounds
- 2 tablespoons finely chopped flat-leaf parsley, to serve
- 2 tablespoons finely chopped fresh chives, to serve
Preheat the oven to 375°F (190°C) and grease a 9 by 13 inch rectangular baking dish with olive oil.
Cover the raw cashews with boiled water, and allow to soak for 10 minutes, then drain. Discard the soaking liquid. Set the soaked cashews aside.
To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat. Add the onion, garlic, and a pinch of salt, and sauté for about 10 minutes, until the onion is soft and translucent and starting to brown. Allow to cool slightly.
Pour the Massel broth, drained cashews, onion mixture, nutritional yeast, lemon juice, rosemary, pepper, and remaining salt into your blender, and blast on high for 30 to 60 seconds, until well combined. You may have to stop the machine, and scrape down the sides of the container. You should have about 4 cups of sauce.
Arrange half of the potato slices overlapping in rows on the bottom of the baking dish, and pour half of the cashew cream (about 2 cups) on top to evenly coat the potatoes. Repeat this process with the second half of the potatoes and cashew cream.
Cover with aluminium foil and bake for 45 minutes. Remove the foil, and bake for a further 15 minutes, until the potatoes are cooked through and lightly browned.
Sprinkle with the parsley and chives, and serve family style.
Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak
Hey Aerie, that is such a great question. I do avoid refined sugars. But, I’ve been using Massel for over 30 years, and the small amount of sugar contained in the cubes becomes negligible when diluted and consumed in small amounts in a soup, stew, sauce, etc. Massel is continuing to refine their product to make it even healthier. There is an organic range launching early next year, and I will pass on your feedback to the owners, who are always striving for excellence. I am very particular about the products I use, and even more discerning with the companies I work with, support, and promote. This is a great product that I confidently use and endorse. I hope this helps. Happy holidays to you and your family.
This looks absolutely wonderful! I will definitely make this for my family on New year .Thank you so much for sharing! I love your food blog vegan recipes ! Please check out mine and let’s connect?
Thankyou. I will check out your blog. It’s great to be connected.
Looks delish! May try using sweet potatoes.
That would be delicious!
I enjoyed this but my wife and four year old son didn’t. The sauce is excellent. Next time I will leave some to layer on potatoes to get them to brown a bit.
Thanks for the feedback Simon. I really appreciate it.
This dish looks AMAZING Tess and I love your new website design. So clean, inspiring and bold!
Thanks Alisa x
I would love to try this however I cannot have yeast. Is there a substitute? By d way new to your website. I was looking for a 3 day cleanse and saw this. Thank you!
So glad you found the site through the 3-Day Juice Cleanses. You can use any broth in this recipe. So, choose one that is yeast-free. I use Massel because I think it has the best flavor.
these dish look so damn tasty!!! Thank you so much, love your website
Thankyou. I’m so happy you’re enjoying the site.
Great recipe but …..Graham Norton :/
Ha! You make me laugh Will. I love Graham Norton.
Looks delicious, will definitely try it, but before I do, is there any reason you use the concentrated liquid rather than the powdered Massell? I always have the powdered veg and chicken stocks in the pantry.
I too have been using Massell for decades. Back when it was impossible to buy stock cubes that you’d want to eat, Massell made ‘chicken’ stock powder that tasted more chickeny than those cubes that actually contained chicken.
Peggy, you can absolutely use the powdered Massel or use the cubes. Enjoy!