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Scalloped Potatoes

Nov 7, 2015 · by Kate Kasbee · This post may contain affiliate links · 6 Comments · Modified: May 2, 2020

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vegan scalloped potatoesWe won’t lie to you. Sticking to a vegan meal plan over the holidays can be challenging – especially if you’re new to a plant-based diet. The temptation is everywhere! Between turkey, ham, mashed potatoes and gravy, casseroles and pies, this is likely the biggest test of your self-control you’ll have all year long.

vegan scalloped potatoes

The holidays are tough even for me, and I’ve eaten a plant-based diet for years. My weakness? Cheesy potatoes. They remind me of celebrating the holidays as a kid. Every Thanksgiving, without fail, someone in my family would make an ooey, gooey batch of scalloped potatoes with a crunchy breadcrumb topping. It’s truly my favorite comfort food – which is exactly why I decided to veganize it for this year’s festivities.
vegan scalloped potatoes
I recently used the sauce from this vegan mac and cheese recipe to make vegan scalloped potatoes for a potluck dinner. Holy smokes. You won’t even miss the cheddar in this classic recipe turned plant-based. Surprisingly, there isn’t a drop of plastic-y, fake cheese in the entire dish. Seriously! This is as homemade as it gets when it comes to vegan “cheese” sauce. It even pairs well with cooked broccoli or cauliflower. I plan to try it on every veggie I can get my hands on.

vegan scalloped potatoes vegan scalloped potatoes

Just a heads up – the sauce is going to taste really salty before you bake it. Don’t panic! The raw potatoes will absorb a lot of the salt as the dish gets warm and bubbly in the oven. The end result is a darn good vegan version of a classic holiday recipe. Enjoy!

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vegan thanksgiving recipes

Scalloped Potatoes

  • Author: Well Vegan
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
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Ingredients

Scale

For the potatoes:

  • 2 pounds of russet potatoes, peeled and sliced into ⅛” rounds
  • ⅔ cup earth balance
  • ½ cup unsweetened, non-dairy milk (soy, almond, or coconut)
  • 4 tbsp. shallots, peeled and roughly chopped
  • 2 c. red or yellow potatoes, peeled and roughly chopped
  • ½ c. carrots, peeled and roughly chopped
  • ⅔ c. onion, peeled and roughly chopped
  • 2 c. water
  • ½ c. raw cashews, soaked for at least 6 hours
  • 4 tsp. sea salt
  • 2 cloves garlic, minced
  • ½ tsp. Dijon mustard
  • 2 tbsp. lemon juice, freshly squeezed
  • ½ tsp. black pepper
  • ½ tsp. paprika
  • ¼ tsp. cayenne, optional

For the topping:

  • 4 tablespoons melted Earth Balance
  • 1 cup Panko bread crumbs
  • ¼ cup nutritional yeast

Instructions

  1. Preheat oven to 350° F. In a medium saucepan, add shallots, chopped potatoes, carrots, onion, and water, and bring to a boil. Cover and simmer for 15 minutes, or until vegetables are very soft.
  2. Add the cashews, salt, garlic, ⅔ cup Earth Balance, mustard, lemon juice, black pepper, paprika and cayenne to a blender or food processor along with the cooked vegetables and cooking water. Blend until smooth and creamy, gradually adding the non-dairy milk. Warning: The sauce is going to taste very salty at this point. Don’t panic! The raw potatoes will absorb a lot of the salt during the baking process.
  3. Transfer half of the sliced potatoes into a greased 9x13 baking dish. Pour half of the sauce evenly over the potatoes. Layer the rest of the potatoes on top of the sauce and pour the remaining sauce on the second layer of potatoes.
  4. Now make the topping. Combine the melted Earth Balance, Panko breadcrumbs, and nutritional yeast in a small bowl. Stir to combine. Once the Earth Balance is completely absorbed, sprinkle the topping over the potatoes.
  5. Bake the potatoes until bubbly and the top begins to brown, about 1 hour. Remove from the oven and serve warm.


Nutrition

  • Serving Size: 12
  • Calories: 216
  • Sugar: 3
  • Sodium: 924
  • Fat: 14
  • Carbohydrates: 21
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 0

Did you make this recipe?

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Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. Check out our free Vegan Starter Guide.

Previous Post: « Tofu and Vegetable Pot Pie
Next Post: 6 Turkey Alternatives for a Vegan Thanksgiving »

Reader Interactions

Comments

  1. AvatarJohn

    November 11, 2015 at 12:30 am

    This is one my favorites. I'll have to try this one. Looks great.

  2. AvatarKate Kasbee

    November 13, 2015 at 5:19 pm

    Thanks, John! You'll have to let us know how you like it.

  3. AvatarShari

    December 04, 2015 at 11:43 am

    Have you ever tried adding a vegan meat to this recipe?

  4. AvatarWell Vegan

    December 04, 2015 at 4:45 pm

    @Shari - No, but that would be awesome! If you give a try, let us know how it goes 🙂

  5. AvatarKelly Sue

    January 03, 2020 at 10:34 am

    Is Earth Balance a margarine? Can I substitute Vegan Flora? Is there a way of reducing the amount of fat required?

  6. AvatarKatie Koteen

    January 03, 2020 at 4:03 pm

    Hey Kelly! It is margarine and you can substitute any buttery substance you like!

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