Vegan Scalloped Potatoes (oil-free) Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 45 minutes
2 pounds (910 grams) of yellow potatoes, peeled and sliced 2mm thick, using a mandolin or a sharp knife (Yukon gold are my favorite)
¾ cup (112 grams) of cashews, hot soaked for 20 min.
2¼ cups (18 oz.) of almond milk, unsweetened (*you can also use water)
2 garlic cloves, minced
1 teaspoon of kosher salt
½ teaspoon of thyme (plus fresh thyme for sprinkling on the top)
¼ teaspoon of freshly ground black pepper
1Preheat oven to 425 F (218 C)
2Hot soak the cashews in a small bowl by pouring boiling water over them, enough to cover completely. Set aside for about 20 minutes, while you prepare the potatoes.
3Peel and slice the potatoes 2mm thick, using a mandolin or a sharp knife. Layer the potatoes in a 2-quart (8” X 11)” baking dish in even layers.
4Drain and rinse the cashews. Add them to a blender container along with 2¼ cups of almond milk. Blend on medium-high speed for 90 seconds or until the cashew mixture is completely smooth.
5Add the salt, thyme, pepper and garlic to the blender. Give it one quick pulse to combine.
6Pour the cream sauce over the potatoes. Use a fork to scooch the potatoes around, making sure they are well coated.
7Bake at 425 F for 45 minutes, removing halfway through cooking, to scooch the potatoes around again so the top layer is coated in cream sauce.
8Remove from the oven when bubby hot and browned on the top. If additional color is desired, place under the broiler for 2 minutes. Garnish with fresh thyme leaves.
9NOTES: I find there’s no need to oil the pan before cooking. The browned bits that stick to the bottom add extra flavor. Be sure to drain and rinse the cashews as the soaking water can taste bitter.
10The cream sauce will look runny at first but thicken up significantly during cooking.
11* I originally tested this recipe using water instead of almond milk which was still very creamy but less rich tasting. For lighter scalloped potatoes, feel free to use water.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.