Can I freeze the leftovers?

Yes, you can store leftovers in the freezer up to 1 month. The texture of the cheesy cashew sauce will be slightly less creamy when you defrost it, though.

Does this recipe work with only sweet potatoes?

Sure, you can replace the white potatoes with more sweet potatoes. For scalloped sweet potatoes only you can reduce the baking time to around 40-45 minutes, as the sweet potatoes will cook more quickly.

Can you make scalloped potatoes ahead of time?

Yes, you can make your scalloped potatoes ahead of time and pop them back in the oven right before you want to serve it. Bake for only 40 minutes, let cool, then cover it with aluminum foil and refrigerate for up to 2 days. Reheat at the same temperature for about 30 minutes on the day you are serving the dish.

Vegan Scalloped Potatoes & Sweet Potatoes

Description

These healthy vegan Scalloped Potatoes and Sweet Potatoes are easy to make, incredibly creamy and absolutely delicious - the perfect side dish for your vegan Thanksgiving feast!

Ingredients

Scale

14 oz. (400 g) Yukon or Russet potato
12 oz. (350 g) sweet potato (approx. 1 medium-sized)
1 onion
3 garlic cloves
2 sprigs of thyme (or 1/2 tsp dried)
1 bay leaf (optional)
1 1/2 cup (375 ml) vegetable stock
1/2 cup (70 g) cashews
3 tbsp (15 g) nutritional yeast
1/4 - 1/2 tsp salt
black pepper

Cook Mode Prevent your screen from going dark

Instructions

Roughly dice the onions and chop the garlic.
Heat a pot over medium heat, add a few spoons of water and sauté the onion with a pinch of salt for 2 minutes until translucent. Then add the garlic and cook for another minute.
Pour in the vegetable stock. Add the thyme, bay leaf and cashews, bring to a boil and simmer over a low heat for 10 minutes.
In the meantime, peel the white and sweet potatoes and cut them into 1/8 inch (3 mm) thick slices, preferably using a mandolin. Place the potato slices in a bowl.
Remove the thyme sprigs and the bay leaf from the pot.
Blend the remaining contents of the pot into a creamy sauce and season with salt and pepper. Start with ¼ tsp salt. Depending on how salty your broth is, you may need to season a little more.
Pour the cashew sauce over the potato slices and spread well using your hands.
Preheat the oven to 356°F (180°C).
Layer the potato and sweet potato slices alternately in an approx. 10 x 7 inch (26 x 18 cm) baking dish. Pour over the remaining sauce.
Cover the baking dish and place in the oven for 20 minutes. Uncover and bake for another 30-40 minutes.