This Vegan Cheesy Scalloped Potatoes recipe may be one of the easiest side dishes you’ll ever make!
It’s really simple – start by slicing the potatoes, baking them in the oven until the edges are golden brown, then covering them with a creamy vegan “cheese” sauce you can make with a Vitamix in less than 5 minutes.
Garnish the top with fresh sage, rosemary or tarragon and, you can even turn it into a meal by adding diced onions and vegan sausage slices (like Field Roast) in between the potato pieces (recipe for that coming soon!).
Traditional scallop potato recipes use lots of butter, milk, cheese and even white flour.
This healthier version is organic, vegan, gluten-free and dairy-free.
Want more healthy side dish recipes? Check out Spicy Twice Baked Turmeric Potatoes, Rosemary and Garlic Maple Glazed Carrots, Clean Eating Roasted Vegetable Medley or my Clean Eating Cookbook with an entire chapter of 20 healthy snack and side dish recipes just like this one that you will love!
5 Fast Facts About Potatoes:*
- one potato contains 16% dv of fiber
- one potato contains 39% of vitamin B6
- good source of zinc, copper and magnesium
- contains more potassium than a banana
- 20% of a potatoes nutrients are in it’s skin
5 Fast Facts About Avocado Oil:*
- healthier cooking with smoke point of 500 degrees
- may help reduce the risk of metabolic syndrome
- helps maintain healthy blood sugar levels
- provides protection from cardiovascular disease
- good source of vitamin E
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Nutritional Yeast:*
- vegan source of vitamin B12
- contains 18 amino acids and is a complete protein
- boosts immune system
- excellent anti-oxidant
- contains 15 minerals
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: I used “red potatoes” but feel free to use your favorite variety or whatever you have on hand.
Tip #2: I used homemade almond milk, but feel free to use your favorite unsweetened non-dairy milk as a substitute.
Tip #3: I added the ground turmeric to give the sauce a “yellow” color but you can omit it if you don’t have any.
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