Vegan Scalloped Potatoes

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When your side dish is so nutrient packed, protein rich, and deliciously filling that it becomes your main dish instantaneously!

Don’t let this famously known creamy dreamy side dish fool you, it’s good enough to be front and center on your dinner table.

I’ve been known to make entire 5 course dinners out of, well, 5 different side dishes. This right here is no different. I originally had this all planned out as part of a Vegan Thanksgiving Dinner menu but after making it, photographing it, and eating it I’ve decided this Vegan Scalloped Potato dish deserves top billing when it comes to meal planning credits.

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It comes together in basically one pan and serves up in the same casserole dish you bake it in. It’s indulgent but made with such healthy, protein packed ingredients that you dont even have to feel bad for going for seconds or making it your whole dinner.

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Is there anything that tofu & cashews cant do? I’ll wait…

Here, they’ve taken on the taste, look, and feel of heavy cream, cheese, & flour. The original bad boy ingredients found in a Scalloped Potatoes dish. These healthy alternatives will make you feel so great about eating something that most people only eat on birthdays, anniversaries, and special holidays like Thanksgiving. However you, well, you can eat this on a Tuesday and leftovers again on Wednesday.

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Vegan Scalloped Potatoes

  • Servings: 4-8
  • Time: 1 hour & 30 minutes
  • Difficulty: easy
  • Print

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Ingredients:

“Cream Sauce”
8 oz soft tofu
1.5 cups soaked raw cashews
1/4 cup nutritional yeast
1/4 cup almond milk
1 tsp miso paste
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp dry thyme
1 pinch nutmeg
Salt & Pepper to taste

Potatoes & Onions
2 lbs red skin potatoes
1 medium red onion
2 tbsp olive oil
1 tsp minced garlic
1 tbsp sea salt
1 tsp dry thyme
1 cup almond milk
A splash of veggie broth or water

Directions:

1. Get your cashews soaking in hot water if they aren’t pre-soaked (mine never are). Add all the “cream sauce” ingredients to a nutribullet or blender and set aside.
2. Using a mandolin slicer, cut all your potatoes into thin even slices and set aside.
3. In a medium non-stick pan begin caramelizing your onions with olive oil, salt, garlic, and thyme. Saute them on medium-low heat for about 20 minutes stirring frequently so they don’t burn. Keep cooking your onions until they are browned and tender.
4. Add your potatoes to the pan and mix everything well. Add almond milk and a splash of broth/water and stir well. Cover and cook on low heat for about 5 – 10 minutes until the liquid has thickened about 25% and potatoes have softened.
5. In the meantime, drain and rinse your cashews and add them to the blender with your other “cream sauce” ingredients. Blend well until completely smooth.
6. In a 9×12 or 8×8 or any size casserole dish, layer potatoes & onions mixture with the “cream sauce”, pressing down until the last layer is topped with the “cream sauce”
7. Sprinkle with panko bread crumbs and more dry thyme and bake at 375 degrees for 45 – 60 minutes until golden brown and potatoes are cooked all the way through.
8. Broil on high for 2 minutes to get the top extra crispy – optional
Enjoy this COMPLETE meal Veganly much!
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