Easy Plant-Based Scalloped Potatoes - Oil Free
We’re back with another healthy holiday recipe to help you stay on track with your healthy lifestyle this holiday season. Another signature holiday dish that is usually 99% garbage is Scalloped Potatoes. We’ve created an oil-free version so that you can still enjoy this decadent dish without any of the heaviness or guilt. Let’s get to it!
Like so many of our recipes, this one is also fast and easy. It’s essentially potatoes, onions, and cheese sauce. What could be easier? We don’t like spending a ton of time in the kitchen at the holidays; we prefer spending as much time as we can enjoying the good company of our family and friends. Dishes like this allow us to quickly make the food ahead of time so that our holiday gatherings center around the guests and not the food.
We use gold potatoes for this dish; not only are they gorgeous to look at but they have an extra-creamy texture. The first thing we need to do is thinly slice them; you can use a mandolin or a slicing attachment on your food processor, which is our preferred method for prepping the potatoes in no time flat. We then use the same attachment to slice up the onion.
Once the potatoes and onions are cut, we just need to make the cheese sauce for them to bake in. If you really want to save time, use our Well Your World Cheese Sauce Mix. If you don’t want to purchase our cheese sauce, no problem. You can make a decent cheese sauce in the blender by squeezing in a lemon and tossing in some cashews, garlic (as much as you like), onion powder, nutritional yeast (our Well Your World Nooch is non-fortified if you want to make sure there aren’t any synthetic vitamins in your food), turmeric, cumin, smoked paprika, mustard, and water. You’ll want to make sure this sauce is more on the "liquidy" side since the potatoes will be soaking up quite a bit of the liquid.
A healthy and decadent side dish perfect for the holiday table
- 3 lbs yukon gold potatoes
- 1 yellow onion
- 1 1/2 cups water
- 1/2 cup cashews
- 1/2 cup nooch
- 1 tablespoon minced garlic
- 1 tablespoon mustard
- 2 teaspoon onion powder
- 1/2 lemon, juiced
- black pepper to taste
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
Preheat the oven to 350°.
Using a mandolin slicer or the slicing attachment of your food processor, thinly slice the potatoes and set aside.
Use the same setting to slice the yellow onion, or you can go slightly thinner if you want. Add the remaining ingredients to a high speed blender and blend until smooth.
To assemble, put down a layer of potatoes at the bottom of a standard casserole dish. Add a layer of onions, and evenly pour over about half of the cheese sauce. Add another potato layer, and a 2nd onion layer and finish with the last of the potatoes on top. Pour the other half of the cheese sauce over top.
Cover with foil and bake for 90 minutes. Remove the foil and bake for 10-15 minutes more to crisp/brown up the top. To serve, add additional cracked pepper on top if you so desire.