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Dairy Free Scalloped Potatoes

These dairy free scalloped potatoes are comfort food perfection. They have a beautiful crust on top with 'cheesey' creamy goodness on the inside.
Course Side Dish
Cuisine American
Keyword dairy free, gluten free, paleo, vegan, whole30
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 301kcal
Author Sara

Ingredients

Cashew Cream Sauce

  • 2 cups Raw Cashews
  • 1/4 cup Nutritional Yeast
  • 3 cloves Garlic minced
  • 1.5 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Chicken Broth
  • 1 cup Original Nutpods full fat coconut milk
  • 1 Lemon juiced (about 1/4 cup)

Potatoes & Onions

  • 6-7 Yukon Gold Potatoes medium; thinly sliced; can also use russet potatoes
  • Avocado Oil Spray
  • 1 Yellow Onion large; thinly sliced
  • 2 Tbls Fresh Thyme

Instructions

Cashew Cream Sauce

  • Place all the ingredients for the cream sauce into a high powered blender (cashews, chicken broth, Nutpods, garlic, nutritional yeast, lemon juice, salt and pepper) and blend until smooth and creamy

Potatoes & Onions

  • Preheat the oven to 375' F and spray baking dish with avocado oil spray
  • Pour 1/2 cup of the cashew cream sauce into the bottom of the baking dish and layer your onions and potatoes vertically in the dish (as pictured)
    Sprinkle the top with salt, pepper and fresh thyme
    Pour the remaining cashew cream sauce over the layered potatoes and onions
    Cover with foil and bake for 45 minutes then uncover and bake another 20 minutes
    Let cool for 15 minutes before serving, top with more fresh thyme if desired

Nutrition

Calories: 301kcal | Carbohydrates: 36g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Sodium: 597mg | Potassium: 856mg | Fiber: 5g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 39mg | Calcium: 83mg | Iron: 4mg