Dairy Free Salmon Scalloped Potatoes

A creamy salmon and potato casserole without a hint of dairy. Perfect for hungry families!



  1. Soak one cup raw cashews overnight in a bowl of water
  2. Preheat oven to 350 degrees
  3. Place a medium pan on the stovetop over medium-high heat. Add the olive oil, shallots, and garlic. Sauté for 3-5 minutes, until shallots are translucent
  4. Place the sautéed shallots and garlic into a blender with the drained cashews, almond milk, lemon juice, and salt. Blend until creamy
  5. Pour the cream back into the pan used to sauté the shallots and turn heat to medium. Bring the cream to a slow simmer then add 1/4 cup tapioca flour (sometimes labeled tapioca starch). Whisk quickly to thicken the sauce, then add the chopped fresh dill. Set aside
  6. Peel the potatoes then use a mandoline slicer to slice the potatoes 1/4″ thick
  7. Spray a 9×9 inch baking dish with oil, then arrange a layer of potatoes on the bottom
  8. Add 1/2 pouch of salmon to the top of the potatoes, then layer the cream sauce over top, enough to cover all the potatoes
  9. Continue layering until you have roughly four layers. Cover the top layer of potatoes with rest of the salmon and sauce
  10. Cover the top of the dish with aluminum foil and bake for 60 minutes
  11. If desired, remove the foil after the 60 minutes is up, and turn the oven broiler on high. Broil for 5 minutes or so, just enough to brown the top a bit
  12. Garnish with additional freshly chopped dill to serve