These vegan scalloped potatoes are rich, decadent, and surprisingly easy to make! Layered with a silky cashew sauce and baked to perfection, you'd never guess they were dairy-free.
- ½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 1 cup vegetable broth
- 3 tablespoons olive oil, plus a bit more for the pan
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups unflavored and unsweetened non-dairy milk
- ¾ teaspoon salt, plus more to taste
- Black pepper to taste
- 2 pounds russet potatoes, peeled and thinly sliced (about 3 medium potatoes)
- Chopped fresh chives
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Place the cashews and broth into a blender and blend until completely smooth. Set aside.
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Preheat the oven to 400°.
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Coat the bottom of a medium pot or skillet with 3 tablespoons of olive oil and place it over medium heat.
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When the oil is hot, add the onion. Cook the onion, stirring frequently until very soft and translucent, about 5 minutes. Add the garlic and cook it with the onion for about 1 minute more, until very fragrant.
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Stir in the flour, a bit at a time, until a thick paste forms and coats the onions.
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Slowly stir in the milk, followed by the cashew mixture. Raise the heat and bring the mixture to a boil.
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Lower the heat and allow the sauce to simmer until it thickens up a bit, about 7 minutes, stirring frequently.
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Remove from the pot heat and stir in the salt. Season with additional salt to taste and black pepper.
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Lightly oil an approximately 2-quart baking dish (a 10-inch cast iron skillet or 9 x 9 inch dish will both work).
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Ladle 1 cup of the sauce into the bottom of the dish. Arrange a layer of potatoes over the sauce, then top with about ½ cup more sauce. Repeat the layering until all of the potatoes and sauce are used (you'll about need 3-4 layers of potatoes), finishing with a layer of sauce.
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Bake uncovered until bubbly and lightly browned on top, 40-45 minutes.
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Optionally, place the dish under the broiler for a few minutes towards the end of baking, until some dark brown spots appear.
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Remove the potatoes from the oven and allow them to sit for 5 to 10 minutes, until the sauce thickens.
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Sprinkle with chives, divide onto plates, and serve.
Make sure to use a really good quality, creamy non-dairy milk for this recipe — it does make a difference! I used WestSoy and it worked out great.
Variations:
Use sweet potatoes instead of russet, or use a blend of sweet and russet potaotes.
Instead of salt, season the sauce with some white miso paste to taste. This will give it some extra savory flavor.
For cheesy scalloped potatoes, add some nutritional yeast, or even some hot sauce.
Swap the chives out with fresh parsley, thyme, sage or rosemary.