Vegan Scalloped Potatoes - Easy Made

Vegan scalloped potatoes - a casserole that's not just a side dish. These scalloped potatoes with finely sliced potatoes and a tasty roux sauce made from whole wheat flour and plant milk make this casserole irresistible to potato lovers. A potato casserole, prepared quickly and with only a few ingredients, is an eye-catcher at any feast.

Course Dinner

Cuisine American

Keyword dairy-free, healthy, lactose-free, oil-free, potatoes, scalloped potatoes, sugar-free, vegan, vegetarian, wfpb, whole food plant-based, whole grain

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 220kcal

Author Jasmin

Equipment

Ingredients

about 4 lbs 1.8 kg Yukon Gold Potatoes with skin
1 yellow onion medium sized and finely minced
2 garlic cloves finely minced
3 tablespoon whole wheat flour
½ cup vegetable broth
3 cups 750ml almond milk or other unsweetened plant milk
¾ cup 115g cashews, soaked
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
3 tablespoon nutritional yeast
1 teaspoon white miso paste
½ teaspoon thyme dried
½ teaspoon sage dried
¼ teaspoon white pepper
1 teaspoon sea salt and more to season

Instructions

Cut the potatoes into equal slices. I like to use my food processor and the disk attachment. It is not only super fast, but the potatoes are also the same thickness which helps with baking later. So they are baked through well.
Next, fry the onions and garlic in a non-stick pan until golden brown. In the meantime, you can put all the ingredients for the sauce in a high speed blender until a creamy sauce is made without any pieces. That is a version of a "Bechamel / Roux Sauce" without using margarine or oil.
Now add the sauce to the onions and let it heat briefly until it thickens and taste the sauce again. Please do not let the sauce boil, otherwise it may be that the sauce subsequently liquefies during the long baking time. Just be careful!
Preheat the oven to 350°F (175°C). Now layer the potatoes with the sauce in a sufficiently large casserole dish.
Now put the pan in the oven and bake the scalloped potatoes for about 1- 1 ½ hours. Please use the knife test here. Poke the potatoes and see if they are soft. If they give some resistance, they are not cooked yet and the casserole needs a little longer.

Nutrition