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Creamy Vegan Scalloped Potatoes Recipe with Golden Herb Crust Made Easy

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A comforting vegan scalloped potatoes recipe featuring creamy cashew sauce and a crunchy golden herb crust, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 1 cup raw cashews, soaked for at least 4 hours
  • 1 ½ cups unsweetened oat milk
  • 3 garlic cloves, minced
  • 3 tablespoons nutritional yeast
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup panko breadcrumbs
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • Pinch of sea salt

Instructions

  1. Soak raw cashews in water for at least 4 hours or overnight. If short on time, boil them for 15 minutes until soft. Drain before use.
  2. Wash and peel (optional) the Yukon Gold potatoes. Using a mandoline or sharp knife, slice them about 1/8 inch (3 mm) thick. Aim for uniform slices so they cook evenly.
  3. In a high-speed blender, combine soaked cashews, oat milk, minced garlic, nutritional yeast, lemon juice, salt, and black pepper. Blend until completely smooth, about 1 to 2 minutes. The sauce should be thick but pourable. If too thick, add a splash more oat milk.
  4. Pour the blended sauce into a medium saucepan. Warm over medium-low heat for about 5 minutes, stirring frequently. Do not let it boil.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange a layer of potato slices to cover the bottom, overlapping slightly. Pour about one-third of the creamy sauce over the potatoes, spreading evenly. Repeat layering until all potatoes and sauce are used, finishing with sauce on top.
  6. In a small bowl, mix panko breadcrumbs, chopped thyme and rosemary, garlic powder, olive oil, and a pinch of sea salt. Toss until the crumbs are evenly coated and slightly moist.
  7. Sprinkle the herb crust evenly over the top of the scalloped potatoes. Cover loosely with foil and bake for 40 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the crust is golden and crisp and the potatoes are tender when pierced with a fork.
  9. Let the dish cool for about 10 minutes to let the sauce thicken and settle before slicing and serving.

Notes

Soaking cashews overnight yields the creamiest sauce; boiling for 15 minutes is a quicker alternative. Use a mandoline for even potato slices to ensure uniform cooking. Add cornstarch slurry to sauce if too thin after warming. Add herb crust near the end of baking to keep it crisp. Cover dish initially to steam potatoes, then uncover to crisp crust.

Nutrition

Keywords: vegan scalloped potatoes, creamy vegan potatoes, golden herb crust, dairy-free scalloped potatoes, plant-based comfort food

Find it online: https://eliplate.com/creamy-vegan-scalloped-potatoes-recipe-with-golden-herb-crust-made-easy/