Description
These creamy, cheesy, and flavorful gluten-free scalloped potatoes are made with a rich vegan cheese sauce and Yukon gold potatoes. A perfect make-ahead side dish that’s dairy-free, gluten-free, and incredibly delicious!
Ingredients
Units
Scale
For the Potatoes
- 3 lbs Yukon gold potatoes, sliced into 1/8-inch rounds
- 2 tbsp ghee (or vegan butter for a dairy-free option)
- 3 cloves garlic, minced
- 1 cup full-fat coconut milk
- 1 cup chicken broth (or vegetable broth for vegan)
- 1 tsp sea salt
- 1 tbsp chopped parsley (for garnish, optional)
For the “Cheese” Sauce
- 1/2 cup raw, unsalted cashews
- 3/4 cup water
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- 1/2 tsp sea salt
Instructions
- Preheat Oven: Set oven to 375°F. Lightly grease a 9×12-inch baking dish.
- Prepare Potatoes: Slice Yukon gold potatoes into 1/8-inch rounds using a mandolin or knife. (Peeling is optional.) Place them in a large bowl.
- Make Vegan Cheese Sauce
- Blend cashews, water, lemon juice, nutritional yeast, onion powder, and salt in a high-speed blender for 30 seconds until smooth.
- Set aside.
- Cook the Sauce
- Heat ghee or vegan butter in a large skillet over medium heat.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Whisk in coconut milk, broth, “cheese” sauce, and salt. Cook for a few minutes until the sauce thickens slightly.
- Assemble the Dish
- Layer ⅓ of the potato slices on the bottom of the baking dish.
- Pour ⅓ of the sauce over the potatoes, spreading evenly.
- Repeat this process two more times.
- Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 30-35 minutes until the top is golden and bubbly.
- Serve
- Garnish with chopped fresh parsley and serve warm. Enjoy!
Serving Suggestions
- Pair with a vegan protein like lentils or tofu.
- Serve as a holiday side dish with roasted vegetables.
Notes
- For extra cheesiness, add more nutritional yeast to the sauce.
- Storage: Store in the fridge for 3-4 days; reheat in the oven.
- Nut-Free Option: Substitute sunflower seeds for cashews.
Nutrition
- Serving Size: 1 portion
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6 g
- Cholesterol: 0mg