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Creamy Vegan Scalloped Potatoes with Cashew Cream

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A rich and velvety vegan scalloped potatoes recipe made with a smooth cashew cream sauce, perfect for comforting weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, thinly sliced
  • 1 ½ cups raw cashews, soaked for at least 4 hours or overnight
  • 1 cup unsweetened plant-based milk (almond or oat milk recommended)
  • 3 cloves garlic, minced
  • ⅓ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (optional)
  • 1 ½ teaspoons salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ½ cup breadcrumbs (optional, use gluten-free if needed)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Soak the cashews in water for at least 4 hours or overnight. Drain before use. (Tip: soak in hot water for 1 hour if short on time.)
  2. Preheat oven to 375°F (190°C). Slice potatoes into 1/8-inch thick rounds using a mandoline or sharp knife. Rinse slices to remove excess starch and pat dry.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat.
  4. In a high-speed blender, combine soaked cashews, sautéed garlic with oil, plant milk, nutritional yeast, lemon juice, onion powder, dried thyme, salt, and black pepper. Blend on high until completely smooth, about 2 minutes. Add more plant milk if sauce is too thick.
  5. Lightly grease a 9×13 inch baking dish. Layer one-third of the potato slices evenly on the bottom. Pour one-third of the cashew cream over the potatoes. Repeat layering twice more, ending with cashew cream on top.
  6. Optional: Sprinkle breadcrumbs evenly over the top for a crunchy crust.
  7. Cover the dish tightly with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until the top is golden and sauce is bubbly. Test potatoes for tenderness with a fork.
  8. Let the scalloped potatoes rest for 10 minutes to thicken. Garnish with chopped fresh parsley before serving.

Notes

Soaking cashews overnight yields the creamiest sauce. Use a mandoline for even potato slices to ensure uniform cooking. If potatoes seem dry after baking, drizzle a bit more plant milk during the last 10 minutes. Optional breadcrumb topping adds crunch but can be omitted for a smoother finish. Lemon juice brightens the sauce and balances richness.

Nutrition

Keywords: vegan scalloped potatoes, cashew cream, plant-based comfort food, dairy-free scalloped potatoes, vegan side dish

Find it online: https://islatable.com/creamy-vegan-scalloped-potatoes-with-cashew-cream-easy-recipe-for-perfect-comfort-food/