Scalloped Sweet Potatoes with Cashew Cream Sauce

As the seasons change around these parts, and we snuggle up with comforting food, there’s nothing quite like a hearty dish to complement your autumn or winter meals. Allow me to introduce my “Scalloped Sweet Potatoes with Cashew Cream Sauce” – a rich and velvety twist on a classic favorite.

Sweet potatoes, known for their vibrant color and natural sweetness, take center stage in this dish. But what truly elevates it to gourmet status is the luxurious cashew cream sauce that blankets each layer, infusing every bite with a creamy, savory goodness that’s both dairy-free and indulgent.

Whether you’re planning a holiday feast or simply craving a comforting side for a weeknight dinner, this recipe strikes the perfect balance between wholesome and decadent. Let me share with you a mouthwatering vegan version of the traditional scalloped potatoes. Enjoy!

Scalloped Sweet Potatoes with Cashew Cream


  • 4-5 sweet potatoes

For the Cashew Cream (Soak cashews for 2-4 hours or quick soak in boiling water for 20 minutes):

  • 1 cup soaked cashews
  • 2 cups vegetable broth or water
  • 1/4 cup nutritional yeast
  • 2 tablespoons miso paste
  • 2-3 garlic cloves
  • Salt to taste
  • 1/2 teaspoon Umami seasoning (optional)
  • 1/2 teaspoon salt

For the Herb and Oil Mixture:

  • 2 tablespoons oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon salt

For the Cashew Cheesy Powder:

  • 1/4 cup dried cashews
  • 1 1/2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • A pinch of salt


  1. 1. Soak the cashews for 2-4 hours or perform a quick soak by placing them in boiling water for 20 minutes. Drain before using.
  2. Preheat the oven to 177°C/350°F.
  3. Peel the sweet potatoes and slice them thinly lengthwise using a mandoline slicer or a knife. A mandoline slicer makes it easier, but be cautious when using it.
  4. Prepare the cashew cream by blending all the soaked cashews and other ingredients in a blender until you achieve a creamy yet slightly runny consistency.
  5. Prepare a baking dish by greasing it with non-stick cooking spray or vegetable butter and lightly dusting it with flour.
  6. Assemble the dish: Pour a portion of the cashew cream onto the bottom of the dish and cover it with a layer of sweet potato slices. Then, line the sides of the dish with more sweet potato slices. Continue alternating layers of sweet potato and cream until you reach the top of the dish.
  7. Prepare the herb and oil mixture in a small bowl by mixing all the ingredients. Brush the top of the sweet potatoes with this mixture.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven at 177°C/350°F for 30 minutes.
  9. Remove the sweet potatoes from the oven, remove the aluminum foil, and brush them with a little vegetable butter. Return them to the oven, uncovered, and broil for 2 minutes, using the broil function or increasing the temperature to 260°C/500°F to lightly brown the sweet potatoes.
  10. Meanwhile, caramelize half of a large red onion or a medium-sized one in a bit of oil.
  11. Spread the caramelized onions over the sweet potatoes and garnish with fresh chives.
  12. Finally, sprinkle the cashew cheesy powder prepared by mixing all the ingredients in a coffee grinder or spice grinder.
  13. Serve hot. Enjoy your meal!


Hola, Carmen aquí. Bienvenidos a mi cocinita. En este espacio comparto mis exploraciones culinarias en la cocina vegetal. Cocino plantas en todas sus formas.

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