Small batch scalloped potatoes veganized with creamy sundried tomato sauce! A great dish to bring to parties or potluck, or just to enjoy on your own since you’re not technically allowed to visit anyone… At least where I live…
Anyways, I saw a few food bloggers make scalloped potatoes so I decided to veganize this dish and add a little flare to it (sun dried tomatoes). The results were amazing so I’m sharing my recipe with you! Just like your traditional scalloped potatoes, we’ll be making the sauce, sautéeing the onion, slicing the potato and layering everything in a baking dish. I was surprised by the amount of time needed to bake this dish, but it makes sense because the potato needs to cook thoroughly and the sauce needs to thicken.
Some great aspects of this dish that I love:
- Though most of the time needed is for baking, it’s easy to prepare and can be pre-made ahead of time.
- The sauce is super creamy and thickens just the right amount after being baked.
- Adding sautéed onions gives extra flavour to the dish rather than just having potato slices.
My recipe only makes enough for 1-2 people so feel free to double or triple the recipe to serve more people! The baking time may need to be increased by 5-10 minutes depending on how many layers of potato there are. I can’t wait to make this for the next potluck/party I go to! I just know it’ll be a hit!
If you make this recipe or any of my other recipes, don’t forget comment down below or share your results on Instagram! Tag me @foodbylingling so I can see it.
Scalloped Potatoes with Sundried Tomato (Vegan)
Ingredients
Sundried Tomato Cream Sauce:
- 3 tbsp raw cashews
- ½ cup unsweetened plant milk
- ¼ cup vegetable broth, or ¼ cup water + ½ tsp vegetable bouillon
- ½ tbsp margarine or vegan butter
- 1 tbsp sundried tomato
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- 2 medium russet potatoes
- ¼ small white onion
- 1 tbsp olive oil
Topping:
- fresh chives, chopped
Instructions
- Preheat the oven to 350ºF
- Soak the cashew in a bowl full of boiling water for 15mins. Drain out the water.
- Meanwhile, slice the potatoes and the onion.
- In a skillet, heat olive oil on medium-high. Add the onion and sautée until the onion is slightly brown. Remove from heat and set aside.
- In a blender, add the soaked cashew, plant milk, vegetable broth, margarine, sundried tomato, nutritional yeast, salt and pepper. Blend until smooth.
- In a small baking dish, layer half of the sliced potatoes and all of the sautéed onion. Pour on half of the sauce. Layer on the remaining potato slices and pour on the remaining sauce.
- Cover the baking dish with aluminum foil and bake for 40-45mins.
- Remove from the oven and allow the scalloped potatoes to cool for at least 10mins before serving with fresh chives.
Notes
- You can double or triple the recipe to serve more people! Just use a bigger baking dish and add baking time by 5 minute intervals.
- The amount of time you sautée the onions is up to you. I like my onions sautéed until brown, but if you like them translucent but not browned, that is fine too!
- The cashews can also be soaked overnight, which would be more ideal since the cashew should be as soft as possible. Just make sure you drain out the water before blending it in the sauce.
- To test whether the potatoes are cooked, poke a fork or chopstick through the dish to see if the potatoes are soft or not. Add baking time at 5min intervals as necessary.
