Vegan Creamy Potato Casserole
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4.25 from 4 votes

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
Course: Side Dish
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 12
Author: Ashley

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)*
  • 1/4 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

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.

Notes

*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.