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!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
- 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)*
- 1/4 to 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.
*No nuts? No problem. To make this recipe nut-free, substitute shelled hemp seeds (aka hemp hearts) for the cashews.
**Start with 1/4 cup nutritional yeast. Then, taste and add more—up to 1/2 cup—if desired.
***The oil can be omitted if you prefer to keep the recipe oil-free.