These creamy and cheesy vegan scalloped potatoes are perfect for a special occasion. Make them as a holiday side dish or for a nice Sunday dinner!
Oh how I love scalloped potatoes! It’s just the ultimate comfort food. My vegan version of homemade scalloped potatoes is super easy to make, incredibly creamy, garlicky, and soooo delicious!
I used cashews and nutritional yeast as a base for the creamy sauce, which is always a winning combination! The cashews make the sauce super creamy and rich and the nutritional yeast gives it a nice cheesy touch.
And the best thing is that it’s so much healthier than heavy cream sauces! Yay! I mean who could say no to tender and soft potato slices in a rich, creamy, and garlicky sauce?
My Homemade Scalloped Potatoes Are:
- vegan
- gluten-free
- super comforting
- healthy
- creamy and cheesy
- easy to make
- a real crowd pleaser
I’ve made this recipe so many times already and it was always gone so fast. People often don’t believe me when I tell them it’s completely dairy-free and 100 percent vegan!
What You Need For The Vegan Scalloped Potatoes
- potatoes
- an onion
- garlic
- unsweetened soy or almond milk
- vegetable broth
- onion powder
- garlic powder
- nutritional yeast
- salt
- Dijion mustard
- black pepper
- vegan shredded cheese
- chives (optional)
As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.
How To Make Vegan Scalloped Potatoes
The recipe is pretty easy and straightforward! However, like all scalloped potato recipes, it takes some time in the oven (50 minutes).
STEP 1: Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
STEP 2: Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
STEP 3: Top with about half of the sauce.
STEP 4: Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
STEP 5: Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
STEP 6: Generously top with vegan shredded cheese.
STEP 7: Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.
What kind of potatoes should I use for scalloped potatoes?
When you make scalloped potatoes, it’s best to use starchy potatoes, for example Russet or Yukon Gold. They will thicken the sauce and become nice and tender.
Waxy potatoes will most likely be too firm after being baked.
Do I have to soak the cashews first?
No, if you’re using a high speed blender like a Vitamix or a similar product, you don’t have to soak the cashews first. However, if you want to make it easier for your blender, you can soak them for 30 minutes in hot water or even overnight.
What To Serve These Vegan Scalloped Potatoes With:
I love to serve this creamy potato dish with my vegan lentil loaf and vegan gravy along with a green salad. It’s soooo delicious and super festive!
It’s also great with my vegan meatloaf.
Other Vegan Potato Recipes You Might Like:
- Vegan Shepherd’s Pie
- Vegan Moussaka
- Garlic Smashed Potatoes
- Cauliflower Casserole with Potatoes
- Vegan Corn Chowder with Potatoes
- Vegan Potato Soup
- Quinoa Soup with Kale and Potatoes
- Easy Vegan Chickpea Curry with Potatoes
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these vegan scalloped potatoes as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Scalloped Potatoes
Ingredients
- 3 lbs starchy potatoes (for example Russet or Yukon Gold)
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
For the Sauce:
- 3/4 cup cashews (unroasted and not salted)
- 2 cups unsweetened almond or soy milk
- 1/2 cup vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- black pepper, to taste
For the Topping:
- 1/2 - 3/4 cup vegan shredded cheese
- chopped chives, to serve
Instructions
- Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
- Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
- Top with about half of the sauce.
- Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
- Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
- Generously top with vegan shredded cheese.
- Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.
Notes
- It's best to use starchy potatoes for scalloped potatoes, for example Russet or Yukon Gold. They will thicken the sauce and become nice and tender. Waxy potatoes will most likely be too firm after being baked.
- If you're using a high speed blender like a Vitamin or a similar product, you don't have to soak the cashews first. However, if you want to make it easier for your blender, you can soak them for 30 minutes in hot water or even overnight.
- If your scalloped potatoes get too dark towards the end of the baking them, cover them with aluminium foil.
- Make sure to use vegan shredded cheese that melts well.
Nutrition
Terrie Adamson
This was amazing! I assed snap peas because I needed to use them & it was great! Thank you for this wonderful recipe.
Nikki
I made these Christmas Eve for my family and they were incredibly amazing and very easy to make. This recipe is definitely a keeper and I will serve it to my non-vegan friends they will not know the difference. I serve these along a mushroom Lentil Vegan Wellington and a mushroom gravy Vegan as well what a wonderful combination. And of course lots of veggies.