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!
Servings: 12
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 ½ cups filtered water
- 1 cup raw cashews (soaked for two hours if not using a high-speed blender)*
- ¼ to ½ cup nutritional yeast flakes**
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil***
- 3 cloves garlic, peeled
- 2 ½ 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 ⅛-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 ¼ cup nutritional yeast. Then, taste and add more—up to ½ cup—if desired.
***The oil can be omitted if you prefer to keep the recipe oil-free.