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The Best Vegan Scalloped Potatoes

Emily Blackwolf – The Vegan Creative
It's everything you want in scalloped potatoes: creamy, rich, decadent, savory, as well as low-fat and highly nutritious when compared to "traditional" scalloped potatoes.
Serve this at any get-together or potluck and watch people swoon!
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 5 people

Ingredients
  

For the sauce:

  • 4 tablespoon vegan butter
  • 1/2 cup All purpose flour
  • 3 cups Unsweetened cashew milk Or almond, but cashew seems to yield a richer sauce
  • 1 cup vegetable broth
  • salt & pepper to taste I used a scant TBSP of salt and 1/2 tsp. of pepper
  • 1 tsp. Flavacol (optional) Flavacol is a vegan butter flavor used in popcorn, etc. It's readily available online and in many grocery stores.
  • 1/2 cup nutritional yeast
  • 1 TBSP dried basil, crushed Use a little more to taste if you like basil
  • 1/8 tsp. White pepper
  • 1 tsp. Garlic powder
  • 1/4 tsp cumin
  • 1 tsp. Hungarian or Smoked paprika plus extra for sprinkling on top before baking

For the filling:

  • 10 oz onion diced
  • 3 lbs Yukon Gold potatoes sliced into 1/8" disks

Instructions
 

  • Add about a tsp. of olive oil in a nonstick skillet, and turn heat to med-high. When oil is hot, add onions and sauté until caramelized, stirring frequently to avoid burning. If necessary, add tiny amounts of water as you sauté to keep some moisture present.
  • While you're caramelizing the onions, melt the butter in a sauce pan over medium heat. Add flour and whisk until thickened (approx. 1-2 minutes). It will probably just make large clumps, and this is fine.
  • Pour the cashew milk and the vegetable broth into the pan while whisking. Turn burner on high and whisk fairly frequently until sauce is somewhat thickened (approx. 6-10 minutes).
  • Add all the herbs, spices and caramelized onions to the pan and whisk to combine. Set aside.
  • Pre-heat oven to 375 degrees.
  • Slice the potatoes (a mandolin works great for consistent thickness and speed of slicing, but BE CAREFUL! They're extremely sharp.)
  • Spray a quick spray of olive oil into a 13x9 casserole dish, then add a layer of potatoes and cover with sauce. Repeat with potatoes and sauce until gone, making sure the top layer is sauce.
  • Sprinkle Hungarian or smoked paprika over the top and cover dish with aluminum foil and bake for 45 minutes.
  • Uncover and bake another 30 minutes, or until topping is bubbly and golden.
Keyword autumn, christmas, comfort food, fall, holiday, Potato, Sauce, Scalloped potatoes, thanksgiving, Vegan, Winter