Dairy Free Potato Casserole
Creamy, golden, and bubbling at the edges, this potato casserole is the kind of comfort food that earns a permanent spot in your dinner rotation. The secret to that rich, velvety sauce is blended cashews — soaked until silky smooth and combined with dairy-free milk and chicken broth to create a base that rivals any traditional cream sauce. Nutritional yeast, smoked paprika, and Dijon mustard layer in savory depth, so nothing about this dish tastes like a compromise. Sautéed onion and garlic build the flavor foundation before the sauce comes together in the pan, thickening beautifully around those tender Yukon Gold slices. A crispy breadcrumb topping adds just the right amount of crunch to contrast the soft, saucy interior underneath. It serves six, making it an ideal side for a family dinner or a potluck where you want to bring something genuinely impressive. Finish it with a scatter of fresh chives and watch it disappear before anything else on the table.
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Learn more →Ingredients
6 servings
For the casserole
- 3 lbs yukon gold potatoes, peeled and sliced ¼-inch thick
For the sauce
- 1 cup raw cashews, soaked in water for at least 1 hour and drained
- 1 ½ cups unsweetened dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ½ cup chicken broth
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 3 tbsp all-purpose flour
- 1 tsp dijon mustard
- 3 tbsp nutritional yeast
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the topping
- 1 cup gluten free breadcrumbs
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
- 2
Place the soaked, drained cashews in a blender with the dairy free milk and chicken broth. Blend on high until completely smooth and no grit remains, about 2 minutes. Set the cashew cream aside.
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