WFPB Scalloped Potatoes

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Hey babes,

With spring in full swing and several holidays coming up, I got to thinking about the kinds of dishes I love at family holidays. I do love a starch, and my family always has some delicious potato dish in a crockpot somewhere. The problem is that it is that those beautiful little spuds get drowned in creamy soup mixes, a pound of cheese, and bacon. Yikes.

Thankfully, this is 2022, and we have the wealth of human knowledge to find a way to satisfy the palate without any undue cruelty or cholesterol. Traditionally, the recipe is made with whole heaps of butter, milk, and cheese. All of these ingredients are packed with saturated fat, and have been linked to increased risks of cancer, development of diabetes in small children, acne flair-ups, and more. So lucky for us we can skip all the health concerns and just use our beautiful friends, nuts. Specifically, almond milk and cashew cream. I’ve sang their praises extensively before, so I won’t bore you with the details, but trust me when I say you will not miss the pounds of cheese with this. It’s still creamy and delicious, and the nutritional yeast added gives an extra cheesy taste while adding in protein and a boat-load of B-vitamins.

So, since we’re all busy people, I’ll save you some long diatribe about my life and skip to the ending: the recipe. Give it a try and impress all your omnivorous friends and family with this knock out at your next holiday. And by all means, let me know what you would add or change. I’m always open to learning and growing!

WFPB Scalloped Potatoes
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WFPB Scalloped Potatoes

Recipe by MonicaDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • Cashew Sauce:

  • 3/4 cup almond milk

  • 3/4 cup vegetable broth

  • 3/4 cup cashew cream

  • 1 tbsp tapioca flour or arrowroot flour

  • 1/2 tsp paprika

  • Ground black pepper to taste

  • 1/3 cup nutritional yeast

  • 13/4 tsp sea salt or less/more to taste

  • 1 tsp onion powder

  • 3-4 garlic cloves

  • Other Ingredients:

  • 3 -4 large red potatoes, washed and sliced 1/8″ thick

  • 1/2 large yellow onion

  • Fresh herbs to garnish

Directions

  • Preheat oven to 400 degrees Fahrenheit (ca. 204 °C) and grab a casserole dish, such as a Dutch oven, a 9×9, or an 8×11. I like the Dutch oven because you could double the recipe and it would still accommodate it easily. Set aside.
  • Slice the onions and potatoes (about 1/8 inch thick for the potatoes, onions nice and thin, but don’t have to be as exact).
  • To make the sauce, add all sauce ingredients to a blender. Blend on high for about one to two minutes or until completely smooth. The sauce will be very thin at first but don’t worry as it will thicken up while baking. Taste the sauce and add more salt/pepper/spices.
  • Transfer 1/3 of the potatoes to the dish, followed by 1/3 of the onion, then pour 1/3 of the sauce on top.
  • Repeat this process two more times.
  • Bake for about 45 minutes. The baking time depends on the thickness of the sliced potatoes. The potatoes should be fork-tender and golden brown.
  • Let cool for about 5-10 minutes, then garnish with fresh parsley or chives. Enjoy!