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Dairy-Free Scalloped Potatoes

Rich and creamy scalloped potatoes made without dairy, featuring a nutty cashew cream sauce and smoky tofu for added flavor.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large yellow potatoes The star of this dish, providing a creamy texture once baked.
  • 1 tablespoon olive oil Adds richness and helps to sauté the onions for enhanced flavor.
  • 1 large red onion Offers sweetness and depth, complementing the potatoes beautifully.
  • 3 cloves garlic Infuses the dish with aromatic goodness and enhances flavor complexity.
  • 1 cup raw cashews Blended into a creamy sauce, serving as a dairy-free alternative.
  • 1 cup coconut milk Contributes a rich, creamy texture and subtle sweetness.
  • 1 cup soy milk A light, plant-based liquid that balances the sauce consistency.
  • 2 tablespoons nutritional yeast Offers a cheesy flavor without dairy, enriching the creamy sauce.
  • 1 teaspoon salt Enhances the overall flavors and balances the dish.
  • 1/4 teaspoon nutmeg Adds a warm, aromatic note that complements the creamy sauce.
  • 8 ounces smoked tofu Provides a hearty, smoky element, making the dish more satisfying.
  • 1 tablespoon Rosemary or Chives Fresh herbs for garnishing, adding a burst of color and flavor.

Method
 

Preparation
  1. Preheat oven to 400 degrees F.
  2. Soak cashews in a heatproof bowl with boiling water for 15 to 20 minutes. Drain.
  3. Sauté the onion in olive oil for 3 to 5 minutes until softened. Add garlic and sauté for another 1 to 2 minutes until fragrant. Remove from heat.
  4. Blend soaked cashews, coconut milk, soy milk, nutritional yeast, salt, and nutmeg until smooth.
Cooking
  1. Pour 1 cup of the creamy sauce into the bottom of a large baking dish. Sprinkle half of the sautéed onion and garlic.
  2. Layer potato slices in a spiral pattern and scatter smoked tofu slices between the potatoes.
  3. Pour remaining sauce over the top and sprinkle with remaining onion and garlic.
  4. Cover with foil and bake for 1 hour.
  5. Remove foil and broil for 3 to 5 minutes until golden.
  6. If potatoes are firm, leave them in for an additional 5 to 10 minutes.
Serving
  1. Serve warm garnished with rosemary or chives.
  2. For reheating, cover with foil and bake at 350 degrees F for 30 minutes.

Notes

Make-ahead dish, saving time on busy nights. Can be customized with other vegetables or herbs as desired.