You’ve heard of scalloped potatoes right? Well this is kind of similar – much healthier since I’ve replaced the butter, heavy creamy, and dairy cheese, with a cashew based béchamel sauce – but it’s a similar vibe.

Recipes like this just feel homey and comforting, despite the fact that they’re surprisingly easy to make. I think that’s part of the appeal. Easy, cozy, and the kind of dish you throw in the oven to bake and it makes the whole kitchen smell divine. I love that.

This recipe works very well as a holiday side dish, but I often make it throughout the year whenever I have some veggies that I need to use up at the end of the week.

Mix and match the veggie combos if you like, but the basic principle is the same: veggies and potatoes smothered in a rich, creamy sauce and baked beneath a crispy, golden brown crust. Heaven.

I hope you enjoy!

Serves 4-6

Filling:

• 2 cups cooked potatoes, cubed
• 1 cup chopped zucchini
• 1 cup cooked cauliflower florets

Sauce:

• 1 cup raw cashews
• 1 cup unsweetened, plain soy or almond milk
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/2 tsp ground sage
• 1/2 tsp onion granules or powder

Topping:

• 1/4 cup breadcrumbs
• 2 tsp olive oil
• 1/2 tsp dried thyme
• vegan parmesan cheese

Start by soaking cashews overnight or if you’re short on time, soak the cashews in hot water for 15 minutes.

Preheat oven to 400 degrees.

Combine the potatoes, zucchini, and cauliflower florets in a bowl and season generously with salt and pepper. Transfer to an oven safe dish and set aside.

Next, drain the cashews and add to a blender with the soy milk, nutritional yeast, and spices. Blend until very smooth and creamy.

Then pour the sauce evenly over the veggies and top with the breadcrumbs, dried thyme, a drizzle of olive oil, and a generous sprinkle of vegan parmesan cheese.

Bake for 15 minutes or until golden brown.

Top with freshly chopped chives or parsley and serve 🙂