Description
A creamy, comforting vegan scalloped potatoes recipe that uses a rich cashew-based sauce enhanced with nutritional yeast, miso, and aromatic herbs. This dish layers tender sweet and starchy potatoes with a velvety plant-based cream, baked to golden perfection. Perfect as a hearty side or main for any plant-based feast.
Ingredients
Scale
Cashew Cream Sauce
- 300 g / 2 cups raw cashews (soaked overnight or in boiling water for 1 hour)
- 3 tbsp lemon juice, adjust to taste
- 2 large garlic cloves
- 1 heaped tbsp white miso paste
- 4 tbsp nutritional yeast
- Grated nutmeg, to taste
- ½ tsp salt, adjust to taste
Potatoes & Thickener
- 1 tbsp tapioca starch
- 500 g / 1 lb sweet potatoes
- 750 g / 1½ lb regular (starchy) potatoes
Sauté
- 30–45 ml / 2-3 tbsp olive oil
- 1 large onion, finely diced
- 2 fat garlic cloves, finely diced
- 2 sprigs fresh rosemary
- Generous amount of black pepper, adjust to taste
- Salt
- Sweet paprika or chilli powder, optional
Instructions
- Prepare cashew cream sauce: Place rinsed soaked cashews in a blender with about 300 ml (1¼ cup) water and blend until smooth and creamy. Add garlic, lemon juice, miso paste, nutritional yeast, nutmeg, salt, and pepper then blend again until super smooth and creamy.
- Thicken a portion of sauce: Transfer 2 cups of the cashew cream to a separate bowl. To the remaining sauce in the blender, add 1 level tablespoon of tapioca starch and blend until smooth to create a thickening agent.
- Slice potatoes: Peel (optional) and cut sweet and regular potatoes into very thin 3 mm (0.1 inch) slices using a mandoline, food processor, or sharp knife.
- Sauté aromatics: Heat 2-3 tbsp olive oil in a large frying pan over medium heat. Add diced onion and sauté for about 5 minutes until softened. Add diced garlic and chopped rosemary; cook for another 2-3 minutes until fragrant.
- Cook potatoes with sauce: Add 2 cups of cashew cream sauce along with the regular potatoes into the pan. Toss gently and simmer for about 7 minutes, adding splashes of water if the mixture feels dry.
- Add sweet potatoes: Gently fold sweet potato slices into the pan with the cream mixture, ensuring even coating without breaking the slices.
- Preheat oven: Set oven to 150°C (300°F) fan forced or 170°C (340°F) regular setting.
- Prepare baking dish: Lightly brush a baking dish with olive oil and set aside.
- Assemble layers: Transfer the potato and cream mixture into the prepared dish, layering potatoes and sprinkling chopped rosemary, salt, and black pepper between layers. Optionally place small rosemary sprigs to infuse flavor, removing them before serving.
- Top with thickened sauce: Pour the tapioca-thickened cashew sauce over the layered potatoes. Sprinkle with sweet paprika or chilli powder if desired.
- Bake: Bake for 50 minutes, then turn on the oven fan and bake an additional 5-10 minutes until the top is nicely browned. If browning too fast, cover with foil to prevent burning.
Notes
- Soaking cashews overnight yields the creamiest sauce, but quick soak in boiling water for 1 hour works well.
- Tapioca starch is key to thickening the sauce and achieving a perfect scalloped texture.
- Thin slices ensure even cooking; a mandoline slicer is highly recommended for consistent thickness.
- Adjust lemon juice and seasoning to taste for balanced creaminess and tang.
- Rosemary sprigs layered between potatoes can be removed before serving to avoid overpowering bitterness.
- If the sauce seems too thick before baking, add a splash of water to loosen it slightly.
- Prep Time: 25 minutes (includes soaking time excluded)
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan scalloped potatoes, dairy-free scalloped potatoes, cashew cream, plant-based potatoes, vegan comfort food
