Vegan Cheesy Potatoes

Indulge in the ultimate comfort food with these delicious Vegan Cheesy Potatoes, a plant-based twist on the classic casserole that's rich, creamy, and irresistibly satisfying. Made with layers of tender russet potatoes smothered in a velvety, dairy-free cheese sauce crafted from cashews, carrot, and nutritional yeast, this dish delivers all the cheesy decadence you crave without any dairy. Flavored with a harmonious blend of garlic powder, onion powder, paprika, and a splash of fresh lemon juice, the sauce is both savory and zesty. Baked to perfection with a golden, crispy top and garnished with fresh chives, this recipe is perfect for weeknight dinners, holiday feasts, or potlucks. Ready in just over an hour and serving up to six, these vegan scalloped potatoes are as easy as they are satisfying.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 1 cup Cashews
• 0.333 cup Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 1 medium Carrot
• 1 cup Water
• 1 cup Unsweetened almond milk
• 2 tablespoons Olive oil
• 0.5 teaspoon Black pepper
• 2 tablespoons Chives

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and slice the russet potatoes into 1/4-inch thick rounds and set aside in a large bowl.

Step 3

In a small pot, boil 1 cup of water and add 1 medium carrot (chopped) and 1 cup of cashews. Cook for 10 minutes, until the carrot is tender.

Step 4

Drain the cashews and carrot, then transfer them to a high-speed blender. Add nutritional yeast, lemon juice, garlic powder, onion powder, paprika, salt, olive oil, and almond milk. Blend until completely smooth and creamy. Add additional almond milk if needed to reach a pourable consistency.

Step 5

Pour the cheese sauce over the sliced potatoes and gently toss to ensure all potato slices are well coated.

Step 6

Lightly grease a 9x13-inch baking dish with a bit of olive oil.

Step 7

Layer the potatoes in the baking dish, overlapping slightly. Pour any remaining sauce over the top and sprinkle with black pepper.

Step 8

Cover the dish with foil and bake in the preheated oven for 30 minutes.

Step 9

Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and slightly crispy on top.

Step 10

Garnish with chopped chives before serving.

Nutrition Facts

Serving size	(1958.1g)

Amount per serving	% Daily Value*
Calories	2277.9

Total Fat 91.9g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 13.5g
Cholesterol 0mg	0%
Sodium 2747.5mg	0%
Total Carbohydrate 322.3g	0%
Dietary Fiber 29.4g	0%
Total Sugars 23.6g
Protein 61.1g	0%

Vitamin D 87.8IU	0%
Calcium 723.0mg	0%
Iron 24.1mg	0%
Potassium 7929.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 10.4%

Carbs: 54.6%