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Classic Vegan Scalloped Potatoes

If you live for having it all, what you have is never enough. Vicki Robin

I’m super excited to share this oldie (but SO goodie!) recipe that’s been a classic favourite of mine for as long as I’ve been cooking. In fact, it’s almost too good to share…..but it would be a terribly selfish crime not to.  It’s one I’ve made on and off for years, when the craving for richly flavoured, creamy comfort food hits – but I’m not into white refined carbs or heavy milk or cheese. Instead, I whip up this super simple sauce made with whole cashews (what else?) and a few simple ingredients that when baked, taste divine. No added thickener, no added anything that isn’t clean, nutritious, and tasty. 

Classic Vegan Scalloped Potatoes
Classic Vegan Scalloped Potatoes

After all, it’s January, and it’s still terribly damp and cold here in Vancouver most days. And with news elsewhere of epic blizzards, snow, and the thought of hoards of good people holed up inside, it seems a perfectly fitting time to share this. It’s been a long winter, and our collective bones need warming. Treat yourself and those close to you with something comforting using this simple, time-tested recipe. Serve with a green salad, steamed broccoli, and the best company you can gather.

Classic Vegan Scalloped Potatoes:

6 extra large Russet potatoes, sliced thinly in rounds
2 medium yellow onions, sliced
1 tbsp olive oil
2 cups whole cashews
4 cups water
1.5 tsp salt
2 tsp dried oregano
1 clove garlic
1/4 cup olive oil
Parsley, black pepper + olive oil to garnish

To prepare, heat the oven to 400 degrees and generously oil a 9/13 baking pan (a classic lasagna pan is perfect). Start by sautéing the sliced onions in the tablespoon of olive oil for 6-8 minutes, until browning. Remove from heat and set aside. Wash and slice your potatoes about 1/4 inch thick.

Blend the cashews, water, salt, oregano, garlic and olive oil until smooth – about 1 minute. Place a layer of potatoes in the bottom of the oiled pan and follow it with 1/3 of the onions. Pour 1/4 of the sauce over top and repeat the layers until you have 3 plus a 4th layer of potatoes to finish, and pour the remaining sauce on the top. Garnish with additional oregano and black pepper before cooking. Bake, covered, for 40 minutes. After 40 minutes, remove the foil, (and add a few more tablespoons of olive oil if desired) and bake a further 20 minutes. Allow to cool a few minutes before serving, topped with freshly chopped parsley and the black pepper. Serves 8-10 as a hearty side, or 4-6 hungry vegetarians.

5 responses to “Classic Vegan Scalloped Potatoes

  1. I am eating this right now and it is amazing! I had not been having good luck with cashew cream but maybe I needed to add water and cook it down? I subbed fennel for onions, but seriously I wouldn’t have guessed this was dairy free. Thank you! Amazing!

  2. Hi, can you give me some idea of the weight of potatoes to use please. Here in the UK we not have russet potatoes on the shelves and I have no idea how big an extra large russet potato is. Without the weight the ratio of the other ingredients may not work in the recipe. Our most common potato varieties are Maris Piper, Desiree (good for roasting) and King Edwards (floury) thanks for any help you can provide.

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