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Vegan Scalloped Potatoes Florentine

Every bite of these cheesy vegan scalloped potatoes is ultra-rich, super creamy, and loaded with spinach! Complete your weeknight dinner or holiday meal and impress your family with this decadent oil-free and gluten-free side dish!  
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 253kcal


  • 9x13-inch Casserole Dish
  • High-Powered Blender
  • Hand Mandoline



  • Preheat the oven to 400 degrees. 
  • Boil the raw cashews for 10 minutes (or you can soak them in cool water for 2-3 hours). Then drain the water and discard it. While the cashews are boiling, prep the veggies. Mince the garlic cloves, peel the potatoes and onion, use a mandolin to slice the potatoes and onion into slices that are about ⅛ inch thick, and roughly chop the fresh spinach.
  • Add the softened cashews, unsweetened almond milk, low-sodium vegetable broth, garlic powder, onion powder, lemon juice, nutritional yeast, salt, and black pepper to a high-powered blender. Blend the cashew sauce on high until it’s smooth and creamy.
  • In a large, 9×13-inch deep casserole dish, pour a little bit of the cashew sauce into the bottom of the casserole dish and evenly spread it around. Adding a layer of cashew sauce will stop the potatos from sticking and you won’t have to grease the bottom of the pan.
  • Then add a layer of thinly sliced potatoes, red onions, spinach, garlic, and more cashew sauce. Repeat these layers until you run out of ingredients.
  • Reserve 1 cup of the cashew sauce to pour over the top of the potato casserole. I also like to save a little bit of spinach to sprinkle on top to show that it’s florentine-style.
  • Cover the potato casserole with parchment paper and bake it for one hour. After 40 minutes, carefully remove the parchment paper and let the casserole bake uncovered for 20 more minutes or until the top layer is golden brown. 
  • Carefully remove the vegan scalloped potatoes from the oven and let it sit for 10 minutes to set up and cool down a little bit. Garnish with chopped chives or green onions and enjoy! 


  • Don't skip boiling or soaking the raw cashews. This step is important because it helps to soften the cashews which makes them easier to blend. Also, soaking or boiling the cashews before consuming them will make it easier for you to digest the nuts. 
  • It's important to use unsweetened and plain plant milk. Don't use sweetened or vanilla-flavored plant milk because it will make the potato casserole taste sweet. 
  • Large Yukon gold potatoes are my first choice, but you could also use russet potatoes for this recipe. 
  • Remember to reserve one cup of the cashew sauce to pour over the top of the casserole. I also like to add 1 tbsp of water to the blender (after you poured all the sauce out) and swish it around to get all of the leftover cashew sauce out. Add this to the casserole too. 
  • When you bake the potatoes, cover it with parchment paper for the first 40 minutes and then remove it for the last 20 minutes to brown the top layer. If you bake it uncovered, the casserole will get too dark after 60 minutes. 
  • Store the vegan scalloped potatoes in an airtight container in the refrigerator for 3-5 days or freeze it for a future meal.  


Serving: 1cup | Calories: 253kcal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 530mg | Potassium: 987mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2754IU | Vitamin C: 27mg | Calcium: 160mg | Iron: 7mg