Vegan Scalloped Potatoes

Vegan Scalloped Potatoes Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 30 minutes


2 medium white potatoes

1 C thinly sliced white onion

1 C raw soaked cashews, soaked for 20 minutes in hot water

3/4 C unsweetened nondairy milk

4 tsp lemon juice

1 tsp miso paste

1 tsp tahini

1/4 C melted vegan butter

1 tbsp nutritional yeast

1/2 tsp garlic powder

1 tsp arrowroot flour

1/2 tsp sea salt

1/4 tsp white pepper (can substitute ground black pepper)

2 tsp fresh thyme

1/4 tsp smoked paprika

1/4 C vegan mozzarella style shreds

extra pinch of sea salt & ground black pepper (between the layers of potatoes)


1Preheat the oven to 400°F.

2Slice the potatoes into thin rounds using a mandolin and set aside.

3Drain and rinse the soaked cashews and place them in a high-powered blender with nondairy milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and white pepper and combine until very smooth.

4Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and ground black pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and ground black pepper. Top with the remaining 1/3 of sauce. Sprinkle vegan mozzarella style shreds evenly on top. Bake for 30 minutes or until bubbling, and cooked through.

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