Vegan Scalloped Potatoes
These creamy, oil-free, smoky, vegan scalloped potatoes are mouth-watering and delicious. They are the perfect dish for a weeknight dinner or any holiday, and they can be made ahead of time and cooked when needed.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Smokey "Cheese" Sauce
- 3 regular size Baking Potato 3 cups
- 3 Carrots 1 ½ cups
- ½ cup Nutritional Yeast
- 1 Tablespoon Lemon juice
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Tablespoon Smoked Paprika
- 1 cup Organic Vegetable Broth
- 1 Tablespoon Tamari Liquid Aminos, or Soy Sauce
- 1 seeded and veined Jalapeno
- ½ cup Water
- 2 Tablespoons Liquid Smoke yes Tablespoons
- 15 Baby Red Potatoes sliced thin
- 1 diced White Onion (1 cup)
- 3 cloves minced Garlic
- pinch of salt to taste
- pinch of Pepper to taste
Smokey Cheese Sauce
Wash three averaged sized baking potatoes; cut into large chunks (leave skins on potatoes).
Clean and cut three large carrots and cut them the same size as potatoes.
Cover in water.
Boil for 20 minutes.
While the potatoes are boiling, put the vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, garlic, liquid smoke, and soy sauce in a blender.
Drain potatoes and carrots.
Put potatoes and carrots into a blender; blend until smooth.
The mixture will be thick; add water.
Transfer the ‘cheese’ mixture into a container for storage or use.
Scalloped Potato Base
Preheat oven to 350 degrees.
Wash and slice red potatoes thin.
I always rinse them again in a colander to ensure I get all the first off the first time.
Dice the onion.
Assemble in the Pan
In a non-stick casserole dish (I used a stone casserole dish I love).
Put a single layer of potatoes on the bottom of the pan in a circle (make sure it is just one layer; the potatoes can touch and overlap but not too much).
Sprinkle with salt and pepper.
Using half the chopped onion, cover potatoes with onion.
Then do the same with the garlic.
Add 1 and ½ cups of cheese sauce over the top of the potatoes. Repeat the process, relayering potatoes, sprinkling with salt and pepper, then onion, garlic, and cheese sauce.
Cover with aluminum foil and put it in the oven for 1 hour.
Remove the pan from the oven and remove the aluminum foil.
Sprinkle with chopped fresh chives.
Cook for an additional 30 minutes, uncovered, until brown and bubbly.
Let sit for 5-10 minutes before serving.
- Slice potatoes thin by using a mandoline.
- Make the cheese sauce in various recipes throughout the week.
- Change the sauce's flavor by adding different herbs and spices, such as adobo sauce or a jalapeno. Add more liquid smoke for a smokier flavor profile.
- Add other vegetables such as mushrooms, red bell peppers, and a pinch for an entree meal.
- Freeze scalloped potatoes in individual containers, leaving an inch between the top of the container and the potatoes to avoid freezer burn.
- For best results, thaw potatoes entirely before reheating.
- Scalloped potatoes last 5 days in the refrigerator covered.
Serving: 12g | Calories: 254kcal | Carbohydrates: 57g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 147mg | Potassium: 1565mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2909IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 3mg