This vegan creamy potato casserole is a veggie-centric twist on classic scalloped potatoes. Thinly sliced potato rounds are layered with a rich and creamy cauliflower-cashew sauce and baked to perfection. Each serving is packed with veggies, but you’d never know it based on taste. Read: This is a great way to get your veggie-hesitant relatives and little ones to consume more veg!
I always seem to cut it down to the wire with Thanksgiving recipes. Especially this year, because WHAT?! How is it already Thanksgiving week??
Thankfully, this is an easy last-minute add to a balanced holiday spread, and it’s versatile enough to easily extend into the Christmas season without garnering any confused looks.
This simple vegan potato casserole requires a short least of ingredients (just eight + salt and pepper) and 20-ish minutes of active kitchen time. The rest is hands-off bake time in the oven.
And it’s incredibly satisfying, too.
To make it, you’ll start by thinly slicing about three pounds of russet or Yukon potatoes. I used russet during recipe trials, but I have a feeling Yukon might be even tastier.
Once you’ve thinly sliced the potatoes, begin to layer them in a casserole dish or pan like so…
Then, prepare the creamy cauliflower-cashew sauce by blending boiled or steamed cauliflower florets (fresh or frozen), raw cashews, nutritional yeast flakes, apple cider vinegar, olive oil (optional), garlic, and salt until super smooth and creamy.
Once the sauce is ready, pour about two-thirds of it over the first layer of potatoes. Then, top with the remaining potatoes and remaining sauce. Sprinkle the surface with freshly ground black pepper and chopped rosemary.
Bake for 45 to 55 minutes, or until the edges are rich golden brown in color.
Let the casserole cool a bit, and then slice and serve. That’s it. Nothing fussy or complicated about this plant-powered holiday side!
This vegan creamy potato casserole is a veggie-centric twist on classic scalloped potatoes. Thinly sliced potato rounds are layered with a rich and creamy cauliflower-cashew sauce and baked to perfection. Each serving is packed with veggies, but you'd never know it based on taste. Read: This is a great way to get your veggie-hesitant relatives and little ones to consume more veg!
Ingredients
- 3 pounds russet potatoes (about 12 small to medium potatoes), peeled
- 4 cups fresh or frozen cauliflower florets, steamed or boiled until fork-tender
- 1 1/2 cups filtered water
- 1 cup raw cashews (soaked for two hours if not using a high-speed blender)*
- 1/2 cup nutritional yeast flakes
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil**
- 3 cloves garlic, peeled
- 2 1/2 teaspoons sea salt or to taste
- Freshly ground black pepper
- 1–2 tablespoons fresh rosemary, chopped, to taste
Instructions
- Preheat the oven to 400F. Lightly grease a 9 x 13 baking dish.
- Thinly slice the potatoes into 1/8-inch-thick rounds using a knife or mandolin (be very careful if using a mandolin).
- To a high-speed blender, add the cauliflower, water, cashews, nutritional yeast, apple cider vinegar, garlic, and sea salt, and blend until smooth. Set aside.
- Arrange about two-thirds of the potatoes in the pan, creating two shingle-like layers. Pour about two-thirds of the cauliflower cream sauce over top and use a spatula to gently spread it over the potatoes. Top with the remaining potatoes (about one layer) and pour the remaining cream sauce over top and use a spatula to gently spread it over the potatoes. Season the top with black pepper and sprinkle with the rosemary.
- Bake for 45 to 55 minutes, or until golden brown.
Let cool slightly, and then slice and serve.
Recipe Notes
*No nuts? No problem. To make this recipe nut-free, substitute shelled hemp seeds (aka hemp hearts) for the cashews.
**The oil can be omitted if you prefer to keep the recipe oil-free.
Is there a substitute for the cashews? We have a severe cashew allergy in my house!!
Yes, going to add a note now (receiving lots of questions on this), but you can use shelled hemp seeds (aka hemp hearts) in place of the cashews. Enjoy!
I’m glad I got to try this…so delicious! I’ll be swapping out my traditional recipe for this one. 😉
If one has a severe nut allergy what could be used in place of the cashews????
Hi, Ron! You can use shelled hemp seeds (hemp hearts) in place of the cashews. Enjoy!
My husband told to go vegan by heart doctor st Cleveland clinic. Unfortunately, he’s allowed no nuts or oil of any kind…n one, due to clogged arteries. Are there ANY good recipes with no olive oil or nuts used?
Hi, Denise! Wonderful to hear doctors recommending a plant-based diet. Is he allowed seeds? For the cashews in this recipe, you can substitute shelled hemp seeds, and per the recipe note, you can omit the olive oil altogether. If seeds aren’t allowed, I have a feeling the recipe would work just fine if you swapped out the cashews and added in another cup of cauliflower (so 5 cups total). I haven’t tried this substitution myself, but it should work okay!
This recipe looks awesome! But I have a tree but allergy, is there any substitutions for the cashews? Thanks!
Hi, Steph! You can substitute shelled hemp seeds (aka hemp hearts) for the cashews. They’ll impart a touch more earthiness to the flavor but overall should be very, very similar. Enjoy!
We love potatoes and this look wonderful! I’m thinking about nestling in some broccoli in the layers and serving with sliced brown tomatoes. Thanks!