Recipes, Side Dishes

Cashew Scalloped Potatoes

When you need something that tastes like it’s bad for you…

Cashew Scalloped Potatoes

Serves 12


  • 1 medium onion
  • 4 large potatoes
  • 3 cups unsweetened coconut milk
  • 1 cup raw cashews
  • 1/2 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp black pepper (or to taste)
  • 1 tbsp Dijon mustard


  1. Preheat oven to 350°F.
  2. Put all ingredients except potatoes and onions into a high-powered blender, blend until smooth.
  3. Peel and rinse potatoes, then slice into very thin slices. Can use a mandolin or peeler, or a sharp knife.
  4. Slice onion into equally think slices.
  5. Layer half of the potato slices into a 9″x13″ square casserole dish. Layer all of the onion on top.
  6. Pour half of the sauce mixture on top of the onion layer, then layer remaining potatoes on top.
  7. Top with remaining sauce, and cover dish with aluminum foil.
  8. Bake for 80 minutes, then remove foil and bake for 30 minutes more.
  9. Broil for 5-10 minutes, until the top looks crispy and toasted.
  10. Let cool for 10-15 min. Serve and enjoy! Top with an extra sprinkle of nutritional yeast, if desired.

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