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HomeWFPB RecipesMainCreamy Cheesey Scalloped Potatoes with Black Bean Salad

Creamy Cheesey Scalloped Potatoes with Black Bean Salad

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Creamy, cheesy scalloped potatoes with a side of black bean salad not only satisfy your taste buds but also offer several health benefits.

Baby potatoes are nutritious, and packed with vitamins, minerals, and fibre. They provide a good source of complex carbohydrates, which provide sustained energy and support overall bodily functions. Baby potatoes are also rich in potassium, which helps regulate blood pressure and maintain heart health.

The use of soy milk in the cheese sauce provides a creamy texture while offering a host of health benefits. Soy milk is high in protein and provides all the essential amino acids needed for muscle growth and repair. It is also a good source of calcium, promoting strong bones and teeth.

Fresh turmeric, known for its vibrant orange colour, contains a compound called curcumin, which has powerful anti-inflammatory and antioxidant properties. Curcumin may help reduce inflammation, support joint health, and potentially lower the risk of chronic diseases.

Black beans, a key component of the salad, are a rich source of plant-based protein and dietary fibre. They contribute to a feeling of fullness, support digestive health, and help stabilize blood sugar levels. Black beans are also high in iron, making them a great choice for maintaining healthy energy levels.

Red onions contain antioxidants and anti-inflammatory compounds that contribute to heart health and may help lower the risk of chronic diseases. They also provide dietary fibre and are a good source of vitamin C and other essential nutrients.

This flavorful combination of creamy, cheesy scalloped potatoes and a nutritious black bean salad offers a balance of carbohydrates, plant-based protein, and essential nutrients. It is an excellent choice for a wholesome meal that nourishes your body and supports overall well-being.

Creamy Cheesy Scalloped Potatoes with Black bean Salad

Nicole MorganNicole Morgan
This is a great meal packed with a wide variety of vegetables. Converting a traditional scalloped potatoes into a delicious plant- version.
By utilizing plant-based ingredients and swapping the traditional dairy-based sauce for a creamy cashew or plant milk-based sauce, this dish becomes suitable for those following a vegan or dairy-free lifestyle. The result is a creamy, flavorful, and nourishing meal that captures the essence of scalloped potatoes while offering a health
Course Main Course
Cuisine American
Servings 4 servings


Cheesy Potatoes

  • 1.2 kg baby potatoes
  • 1.5 cups water
  • ½ cup soy milk
  • 2 tsp dijon mustard
  • ½ inch fresh tumeric peeled
  • 2 cups cashews
  • 2 tsp onion powder
  • 2 tbsp nutritional yeast
  • 1 tsp salt optional

Black Bean Salad

  • ½ red onion sliced finely
  • 1 tin black beans drained and rinsed
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp mild cajun seasoning
  • sprig parsley chopped finely


  • Turn the oven to 200°C (400°F) fan bake.
  • Cover the potatoes with water in a medium pot over high heat and boil for 10 minutes until the potatoes are al-dente. Drain and run under cold water until the potatoes are cold enough to handle. Slice the potatoes into ½ cm slices and layer them in a 30 x 20 cm rectangle baking dish or something similar.
  • Meanwhile, make the cheese sauce while the potatoes are boiling. Blend all the ingredients for the cheese sauce in a high-speed blender until smooth. Pour the sauce over the potatoes and bake on the top shelf for 20-25 minutes until bubbling and browned, then turn the oven to grill and grill for 2-3 minutes.
  • In a bowl, mix the red onion, black beans, balsamic vinegar, maple syrup, parsley and cajun seasoning.
  • Serve the creamy scalloped potatoes with a side of rocket, black bean salad and avocado. Sprinkle the bean salad with chilli flakes (optional). Enjoy.
Keyword plant-based, vegan, wfpb
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