Vegan Scalloped Potatoes: Recipe #244

This is the kind of dish where you say “how can it taste THIS good?” Layered potatoes in creamy sauce with a crunchy topping. What’s not to like? I will now be making vegan scalloped potatoes for every family holiday feast. Thanks to Isa for this particularly special gem.

As I wash the potatoes, I say a mindfulness verse to myself that reminds me of how interconnected we are with the Earth and other living beings:

In these potatoes I see the sunshine, the rain, the soil, the bugs, and the farmers. This food is a gift of the whole universe coming together to make our meal possible.

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($7 for a large pan)

4 large russet potatoes (about 3 pounds), thinly sliced – $2.70
2 tbsp olive oil – $0.20
1 onion, chopped – $0.50
1/2 cup breadcrumbs – $0.13
1 cup raw cashews, soaked in water overnight – $2.00
1/4 cup nutritional yeast – $0.40
2 cups vegetable broth – $1.00
2 tbsp lemon juice, squeezed from 1 medium lemon – $0.20
Salt and pepper to taste

Directions for Vegan Scalloped Potatoes

1. Arrange your sliced potatoes in an oiled, rectangular, glass baking dish.

In a medium pan, cook the onions in the olive oil over medium-high heat for about 10 minutes until they’re brown, stirring frequently. Add in 1/4 cup of breadcrumbs and stir into the onions, cooking for 2-3 more minutes to darken them up.

Drain the cashews and put them in a blender with the nutritional yeast and vegetable broth. Blend until the mixture is very smooth, then pour it into the pan with the onions. Turn the heat down to medium and add in the lemon juice, salt and pepper.

Cook for 2-3 minutes, stirring, to thicken up the sauce.

2. Pour the sauce over the potatoes and lift up the potato slices with a fork to let the sauce get in between all the layers. Sprinkle the remaining breadcrumbs over the top and give the top of the casserole a quick spray with olive oil cooking spray (if you have it).

Cover with aluminum foil and bake at 400F for 40 minutes, then remove the foil and bake for 20 more minutes until the potatoes are soft and the top is brown and crunchy.

Cut into it and enjoy your feast of vegan scalloped potatoes! We enjoyed ours with some balsamic maple glazed tempeh and some veggies. Leftovers are fantastic the next day too.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Leave a Reply