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!
- 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
- 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.