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Rachel White

Vegan Spring Recipes Scalloped Potatoes

Vegan Spring Recipes Scalloped Potatoes layer tender potatoes in a creamy dairy-free sauce with golden edges. They are comforting, elegant, and perfect for spring meals or holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Potato Layers
  • 3 lb potatoes thinly sliced
  • 1 small onion thinly sliced
Cream Sauce
  • 3 cups almond milk
  • 1 2 cup cashews soaked
  • 2 tbsp flour
  • 2 tbsp vegan butter
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1 2 tsp black pepper

Equipment

  • Mixing Bowl
  • Baking Dish
  • Oven
  • Saucepan
  • Whisk
  • Mandoline
  • Freezer
  • Scoop
  • Tray
  • Knife

Method
 

  1. Heat oven to 375F and grease baking dish. Layer sliced potatoes and onion evenly.
  2. Blend milk and cashews until smooth. Cook with butter, flour, garlic, salt, and pepper until thickened.
  3. Pour sauce over potatoes, pressing gently so liquid reaches layers.
  4. Cover and bake until potatoes turn tender. Uncover and continue baking until golden edges form.
  5. Rest 10 minutes before serving so layers hold neatly.

Notes

For softer texture, slice potatoes thinly and keep covered longer. For crispier tops, uncover earlier and bake longer. Freeze cooled portions tightly wrapped up to 2 months. Reheat covered, then uncover briefly. Add thyme, rosemary, nutritional yeast, or leeks for flavor changes. Store covered in the refrigerator up to 5 days.