Vegan

Vegan Creamy Potato Casserole

Vegan Creamy Potato Casserole

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This vegan creamy potato casserole is a veggie-centric twist on traditional scalloped potatoes. Thinly sliced potato rounds are layered with a rich and creamy cauliflower-cashew sauce and baked to perfection. Each serving is packed with veggies, but you would by no blueprint understand it in accordance with taste. Learn: That is an infinite technique to salvage your veggie-hesitant relatives and dinky ones to eat extra veg!

Vegan Creamy Potato Casserole

I constantly appear to reduce it down to the wire with Thanksgiving recipes. Specifically this year, ensuing from WHAT?! How is it already Thanksgiving week??

Fortunately, that is an effortless last-minute add to a balanced holiday spread, and or no longer it is versatile ample to without concerns lengthen into the Christmas season without garnering any stressed seems.

This straightforward vegan potato casserole requires a temporary least of gear (simply eight + salt and pepper) and 20-ish minutes of active kitchen time. The comfort is palms-off bake time within the oven.

And or no longer it is incredibly graceful, too.

Vegan Creamy Potato Casserole

To sort it, you are going to start by thinly lowering about three kilos of russet or Yukon potatoes. I extinct russet at some level of recipe trials, but I truly enjoy a feeling Yukon would perhaps well presumably moreover very smartly be even tastier.

While that you would possibly perhaps moreover enjoy thinly sliced the potatoes, originate to layer them in a casserole dish or pan love so…

Vegan Creamy Potato Casserole

Then, prepare the creamy cauliflower-cashew sauce by blending boiled or steamed cauliflower florets (novel or frozen), raw cashews, dietary yeast flakes, apple cider vinegar, olive oil (no longer foremost), garlic, and salt until broad snug and creamy.

Once the sauce is ready, pour about two-thirds of it over the first layer of potatoes. Then, top with the closing potatoes and closing sauce. Sprinkle the floor with freshly ground shaded pepper and chopped rosemary.

Vegan Creamy Potato Casserole

Bake for forty five to 55 minutes, or until the perimeters are rich golden brown in color.

Let the casserole chilly a bit, after which prick and attend. That is it. Nothing fussy or sophisticated about this plant-powered holiday facet!

Vegan Creamy Potato Casserole

📖 Recipe

This vegan creamy potato casserole is a veggie-centric twist on traditional scalloped potatoes. Thinly sliced potato rounds are layered with a rich and creamy cauliflower-cashew sauce and baked to perfection. Each serving is packed with veggies, but you would by no blueprint understand it in accordance with taste. Learn: That is an infinite technique to salvage your veggie-hesitant relatives and dinky ones to eat extra veg!

Course Aspect Dish

Cuisine Gluten-Free, Grain-Free, plant-basically based fully mostly, Vegan

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 12

Author Ashley

Ingredients

  • 3 kilos russet potatoes (about 12 puny to medium potatoes), peeled
  • 4 cups novel or frozen cauliflower florets, steamed or boiled until fork-still
  • 1 ½ cups filtered water
  • 1 cup raw cashews (soaked for two hours if no longer utilizing a high-bustle blender)*
  • ¼ to ½ cup dietary yeast flakes**
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil***
  • 3 cloves garlic, peeled
  • 2 ½ teaspoons sea salt or to taste
  • Freshly ground shaded pepper
  • 1–2 tablespoons novel rosemary, chopped, to taste

Instructions

  • Preheat the oven to 400F. Evenly grease a 9 x 13 baking dish.

  • Thinly prick the potatoes into ⅛-scoot-thick rounds utilizing a knife or mandolin (be very careful if utilizing a mandolin).

  • To a high-bustle blender, add the cauliflower, water, cashews, dietary yeast, apple cider vinegar, garlic, and sea salt, and blend until snug. Standing apart.

  • Standing up about two-thirds of the potatoes within the pan, creating two shingle-love layers. Pour about two-thirds of the cauliflower cream sauce over top and exercise a spatula to gently spread it over the potatoes. High with the closing potatoes (about one layer) and pour the closing cream sauce over top and exercise a spatula to gently spread it over the potatoes. Season the tip with shaded pepper and sprinkle with the rosemary.

  • Bake for forty five to 55 minutes, or until golden brown.

  • Let chilly pretty, after which prick and attend.

Notes

*No nuts? No venture. To sort this recipe nut-free, replace shelled hemp seeds (aka hemp hearts) for the cashews.

**Originate up with ¼ cup dietary yeast. Then, taste and add extra—up to ½ cup—if desired.

***The oil would perhaps well presumably moreover very smartly be uncared for while you happen to desire to preserve the recipe oil-free.

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