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Vegan Scalloped Potatoes Florentine

Every bite of these cheesy vegan scalloped potatoes are 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

Equipment

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

Ingredients

Instructions

  • 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 nuts 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, 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 sauce into the bottom of the casserole dish and evenly spread it around. Adding a layer of the sauce will stop the potatoes from sticking and you won’t have to oil the bottom of the pan.
  • Then add a layer of thinly sliced potatoes, red onions, spinach, garlic, and more cashew cream. Repeat these layers until you run out of ingredients.
  • Reserve 1 cup of the cashew cream to pour over the top of the casserole.
  • Cover the dish with parchment paper and bake it for one hour. After 40 minutes, carefully remove the parchment paper and let it bake uncovered for 20 more minutes or until the top layer is golden brown. 
  • Carefully remove dish 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! 

Notes

  • Store the leftovers in an airtight container in the refrigerator for 2-3 days or freeze it for a future meal.  

Nutrition

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