These vegan scalloped potatoes are an easy and delicious side dish for the holidays or any day. The tender sliced potatoes baked to perfection in a cheesy, garlicky sauce will be enjoyed by everyone at your table!
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Mmm…potatoes! I love them in almost any form! Baked, mashed, french fried, hash browns, in soup or stew,…
One of my favorite ways to eat them is scalloped! Those tender potato slices in the creamy, cheesy sauce is so delicious and comforting! Perfect for a holiday menu, but too good to wait until a special occasion. This easy dish can be enjoyed any time.
You might think vegans have to miss out on scalloped potatoes (and I have gone without at many of our family potlucks since my family members are the only vegans in the clan). But there’s no need to go without when you can make this vegan version!
Not only is this au gratin style potato casserole dairy free, it’s also oil free and gluten free!
Scalloped potatoes are usually full of heavy cream and cheese, making them a high fat, high calorie dish. But not these! You’ll never believe these are healthy, but they only have around 100 calories per serving and still have that rich creamy goodness.
These taste so deliciously decadent, you’ll want to make them regularly.
The recipe makes a large pan – 12 servings. If you have a small family and don’t want lots of leftover potatoes, you can easily make a half recipe.
Ingredients
- Potatoes – I used russet potatoes in this recipe because they are starchy and help thicken the sauce. Yellow or red potatoes can also be used in this recipe.
- Non-dairy milk – use your preferred non dairy milk in this recipe. I used soy milk.
- Raw cashews – to give the rich creaminess
- Nutritional yeast – for the cheesy flavor. This is also a good source of vitamin B12.
- Garlic
- Lemon juice and apple cider vinegar – for the tangy flavor of cheese
- Seasonings – onion powder, salt, dry mustard, turmeric, and paprika
How to make vegan scalloped potatoes
This is a very easy recipe that takes little prep time, but it does take quite a while to bake.
Step 1. Preheat your oven to 400 degrees.
Step 2. If you don’t have a high speed blender like a Vitamix or a Blendtec, soak the cashews for 3 hours to overnight before making the sauce. To soak them faster, you can boil the cashews for 5 or 10 minutes and then drain them. (This step is not necessary if you have a high speed blender.
Step 3. Make the sauce. Place all the sauce ingredients in a blender and blend until the sauce is completely smooth.
Step 4. Peel and slice the potatoes. The potatoes should be about 1/8 of an inch thick and evenly sliced. The easiest way to do this is with a mandolin food slicer or a food processor. Place the potato slices in a bowl of water so they don’t oxidize.
Step 5. Spread a thin layer of sauce on the bottom of a 9″ x 13″ baking dish. Add a layer the potatoes in the baking dish, pouring sauce between each layer, and ending with a layer of sauce on top.
Step 6. Cover the baking pan with foil or lid and bake covered for one hour. Remove the cover and bake for another 30 minutes, or until the potatoes are tender and the top of the casserole is golden brown. Check to make sure the potatoes in the center are tender by piercing them with a fork. If the top browns too much before the potatoes are fully cooked, replace the cover to finish baking.
What to eat with these scalloped potatoes
These potatoes are a perfect side dish for a lentil loaf, vegan ham, or vegan turkey roast. I have been known to eat these vegan scalloped potatoes as my main dish along with a side salad like this vegan Caesar salad or some green vegetables like this sauteed kale with garlic.
Can this recipe be made ahead?
Yes! You can layer the sauce and potatoes in your baking dish and cover it with foil or a lid. It will keep in the refrigerator overnight, and be ready to bake the next day. You may need to add a little additional baking time, since you are starting with a colder casserole.
How long will this potato casserole keep?
Leftover scalloped potatoes will keep 3 to 5 days in the refrigerator. I love this recipe so much that mine never lasts beyond 3 days.
You can also freeze the leftovers. Place the leftovers in a smaller air tight container and freeze for up to three months.
Note, the leftover potatoes will not be as creamy as those that have come straight out of the oven, but they will still be delicious!
Explore our Plant-Based Handbook
More potato recipes you’ll love!
- Instant Pot Vegetable Stew
- Garlic Mashed Potatoes
- Air Fryer Waffle Fries
- Oil Free Roasted Vegetables
- Potato Kale Soup
- Vegan Twice Baked Potatoes with Ham and Broccoli
- Chili Cheese Fries
- Homemade Baked French Fries
- Oil Free Hash Browns
- Crispy Potato Bites
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Vegan Scalloped Potatoes
Equipment
- Blender
- Mandolin
Ingredients
- 3 pounds potatoes peeled and sliced
- 3 cups non-dairy milk
- 1 cup raw cashews
- 4 cloves garlic
- ½ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoon apple cider vinegar
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dry ground mustard
- ½ teaspoon turmeric
- ¼ teaspoon paprika
Instructions
- Preheat your oven to 400° F.
- f you don't have a high speed blender like a Vitamix or a Blendtec, soak the cashews for 3 hours to overnight before making the sauce. To soak them faster, you can boil the cashews for 5 or 10 minutes and then drain them. (This step is not necessary if you have a high speed blender.
- Make the sauce. Place all the sauce ingredients in a blender and blend until the sauce is completely smooth.
- Peel and slice the potatoes. The potatoes should be about ⅛ of an inch thick and evenly sliced. The easiest way to do this is with a mandolin or a food processor. Place the potato slices in a bowl of water so they don't oxidize.
- Spread a thin layer of sauce on the bottom of a 9" x 13" baking dish. Add a layer the potatoes in the baking dish, pouring sauce between each layer, and ending with a layer of sauce on top.
- Cover the baking pan with foil or lid and bake covered for 45 minutes. Remove the cover and bake for another 30 minutes, or until the potatoes are tender and the top of the casserole is golden brown. Check to make sure the potatoes in the center are tender by piercing them with a fork. If the top browns too much before the potatoes are fully cooked, replace the cover to finish baking.
Nutrition
Nutrition calculations are approximate.
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