Vegan Scalloped Potatoes

Vegan Scalloped Potatoes are a creamy, delicious, and hearty plant-based dish. Traditional potatoes are made with dairy items and butter. But this Vegan version provides a healthier alternative. Without using any animal products, you can still savor all the aromas of this dish. Prepare this dish with plant-based milk, olive oil, potatoes, and nutritional yeast. This Vegan Scalloped Potatoes is a wholesome and hearty dish that’s great for any event, from family dinners to holiday feasts. Let’s create this unique, savory, and creamy dish in our Vegan style.

EQUIPMENT:

• Potato peeler
• A sharp knife
• 9 by 13 baking pan
• Food blender
• Box (to save the sauce)
• One cooking spatula
• Serving dish

INGREDIENTS:

• Yukon gold potatoes 4

For the creamy sauce:

• Raw cashews one full and a half cup (1 1/2 cups)
• Two cups of Vegetable broth
• Unsweetened Non-dairy milk 2 cups
• Nutritional yeast 1/2 cup
• Salt 1 1/2 tsp

Other Items:

• Olive oil 1 tbsp
• Large onion 1
• Chopped garlic cloves 4

Serving:

• Vegan grated Parmesan cheese

INSTRUCTIONS:

1. Remove the outer skin of potatoes with a peeler or knife and discard its skin.
2. Next, cut into round shapes that are one-eighth of an inch thick.
3. Then, coat a 9 by 13-inch baking pan with vegan butter. Set aside the pan.
4. Now, prepare the oven to 400 degrees F for baking.

Making of creamy sauce:

1. Dip the cashews in boiling water for 6 to 8 minutes to soften their hard (outer) layer.
2. After eight minutes, waste its extra water.
3. Then, add non-dairy milk, salt, nutritional yeast, vegetable broth, and cashews to a blender.
4. Blend it one to two times for two to three minutes or until a clean texture forms.
5. Shift this creamy sauce to a box and put it aside.

Preparation of other items:

1. Cut the onions into thin slices with a knife.
2. Next, take a pot and pour olive oil into this pot to heat.
3. After that, shift the sliced onions to this pot and cook it for three to four minutes.
4. Next, mix chopped garlic cloves with the pan.
5. Cook it for another few minutes until its color changes.
6. Now, switch off the stovetop button and set aside the pan.

Assembling:

1. Place a half amount of sliced potatoes on a baking pan.
2. Next, add a layer of cashew cream over the potatoes.
3. Spread the cream with a cooking spatula.
4. Then, sprinkle the caramelized garlic and onion.
5. Create the remaining two layers with the same procedure.
6. Bake it for fifty to sixty minutes.
7. After baking, use a fork to test the potatoes for doneness.
8. Otherwise, shift the baking tray again in the oven for a further ten to twenty minutes until it is done.
9. The delicious Scalloped Potatoes are ready.
10. Place this into a serving dish and sprinkle over grated Vegan Parmesan cheese.
11. Serve and enjoy it with any vegan-friendly sauce.

SERVING SUGGESTIONS:

• Pair it with steamed vegetables such as green beans, carrots, or broccoli.
• Accompany baked Scalloped Potatoes with a vegan tofu scramble. It offers a high-protein choice for breakfast or brunch.
• Enjoy it with lentils or mushroom burgers for a tasty and filling texture.

TIPS:

Right potatoes:

• Choose high-starch potatoes like Idaho or Russet for the fluffiest result.

Potato size:

• Slice the potatoes into thin, round, and equal size with a sharp knife.

Soak the potatoes:

• Dip the sliced potatoes into chilled water for half an hour to get a crunchy texture.

Flavorful nondairy milk:

• Use non-dairy milk that complements the flavors with potatoes, such as oat milk, soy milk, or cashew milk.

Over mix:

• Blend the cashew sauce for a few minutes. Avoid overmixing the sauce.

Avoid overbaking:

• The ideal texture of potatoes is a hint of golden color and slightly tender. Overbaking can cause potatoes to become mushy and dry.

STORAGE INFORMATION:

Fridge:

• You can store the remaining baked potatoes in the refrigerator for six to nine days.

Freezer:

• Save this dish in the freezer for only thirty to fifty days.

Reheating:

• Rewarm the chilled potatoes in a microwave oven or a burner for a few minutes.

FAQs:

Can I use canned potatoes instead of fresh potatoes?

• No, it’s not recommended to use tinned potatoes because they may contain a lot of sodium and preservatives (artificial ingredients).

How can I keep the potatoes from being very moist?

• Cut the potatoes equally and thinly slices. Second, don’t overmix the sauce with potatoes to avoid sogginess.

Can I use different kinds of potatoes to make scalloped potatoes?

• Red, Yukon, purple, or Idaho (high-starch) potatoes are among the varieties of potatoes that can be used to make scalloped potatoes.

NUTRITIONAL INFORMATION/SERVING:

Per Serving Size one
Total Quantity 12 servings
Total Calories 295 kcal
Carbohydrates 29 g
Dietary Fiber 6 g
Protein 9 g
Sugar 3 g
Total Fat 18 g
Sodium 471 mg
Iron 7 mg