Vegan Scalloped Potato Bake

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

One of my favorite things to eat when I was growing up was my mum's scalloped potatoes. It was such a popular dish in the 80's! But, with gobs of cream, cheese, and butter, the original is not so healthy. My mum and dad have come over to stay for 5 weeks for the holidays, and I'm feeling nostalgic.

This vegan version that I've created for Christmas utilizes a blend of raw cashews, onions, nutritional yeast, lemon juice, and broth to create a rich creaminess that is equally as satisfying and delicious as the original.

I always use Massel vegetable broth in all of my soups. But, this broth is so flavorful it is fantastic to add a touch of magic to sauces and gravies. I used their concentrated liquid vegetable stock in this recipe as it has such a magic flavor. You dilute it before using. Follow the directions on the pack. To make a basic cream sauce, blend Massel broth with raw soaked cashews. Then, add any herbs and spices you like, and season to taste. To make a cheeze sauce, add nutritional yeast and lemon juice to taste. I also use it to make mushroom gravy. I will post that recipe next month.

The sauce in this potato bake is also fabulous with other vegetables like sweet potato, green beans, eggplant, and zucchini. As I type this, we're enjoying these scalloped potatoes with some steamed broccoli and carrots. We're about to binge watch some taped episodes of Graham Norton. I love that show!

I hope you all have a fantastic holiday season with your family and friends. Leave a comment below and tell me what you're making for Christmas. I'd love to try some of your recipes.

*I'm an ambassador for Massel, but my opinions are my own.

Vegan Scalloped Potato Bake

Vegan Scalloped Potato Bake

Serves 860 MINS
  • 1 cup (140g) raw unsalted cashews
  • 2 tablespoons extra-virgin olive oil
  • 2 cups (500g) diced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 2 cups (480ml) Massel vegetable broth
  • 3 tablespoons nutritional yeast (savory yeast flakes), plus more to taste
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds (908g) yellow potatoes, peeled and sliced into 1/8-inch rounds
  • 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
  • 2 tablespoons finely chopped fresh chives, plus more to taste
  1. Preheat the oven to 375°F (190°C) and grease a 9 by 13 inch rectangular baking dish with olive oil.
  2. Cover the raw cashews with boiled water, and allow to soak for 10 minutes, then drain. Discard the soaking liquid. Set the soaked cashews aside.
  3. To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat. Add the onion, garlic, and a pinch of salt, and sauté for about 10 minutes, until the onion is soft and translucent and starting to brown. Allow to cool slightly.
  4. Pour the Massel broth, drained cashews, onion mixture, nutritional yeast, lemon juice, rosemary, pepper, and remaining salt into your blender, and blast on high for 30 to 60 seconds, until well combined. You may have to stop the machine, and scrape down the sides of the container. You should have about 4 cups of sauce.
  5. Arrange half of the potato slices overlapping in rows on the bottom of the baking dish, and pour half of the cashew cream (about 2 cups) on top to evenly coat the potatoes. Repeat this process with the second half of the potatoes and cashew cream.
  6. Cover with aluminium foil and bake for 45 minutes. Remove the foil, and bake for a further 15 minutes, until the potatoes are cooked through and lightly browned.
  7. Sprinkle with the parsley and chives, and serve family style.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak




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