My favorite recipe for vegan scalloped potatoes- ultra creamy, cheesy, garlicky and comforting. Absolutely NO dairy!
Oh vegan scalloped potatoes, where have you been all my life?
Not to toot my own horn or anything, but I nailed it with this recipe! Sometimes (ok, often…) I have complete recipe testing failures. I try, I fail, I try, I fail again, and hopefully get it after several tries. But with these scalloped potatoes, oh my word, they were amazing from the start!
These potatoes are SO creamy, garlicky, flavorful and over-the-top delicious. The epitome of comfort food, and a must have at any holiday meal! They will be gone so fast, and no one will guess they are vegan.
HOW DO YOU MAKE VEGAN SCALLOPED POTATOES?
- First, peel and slice your potatoes about 1/8 inch thick. Preheat the oven to 400 degrees F.
- Make your creamy sauce in a high powered blender like a Vitamix (raw, soaked cashews, vegetable broth, unsweetened non-dairy milk, nutritional yeast and salt)
- Saute an onion, thinly sliced and some garlic.
Now, layer half the potatoes in a 9 x13 inch greased baking dish.
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Pour half of the sauce on top. It will be very watery at this point, which is fine. It will thicken up as the potatoes bake. Spread the onion/garlic mixture on top.
Add the rest of the potatoes, and pour the rest of the sauce on top. It will look like this before you put it in the oven:
Bake, uncovered for 60 minutes, then remove from the oven and check for doneness. The sauce should be bubbly and thick, and the potatoes should be fork tender. If not, bake a little longer, 10-20 more minutes. Then, sprinkle with vegan parmesan and fresh chopped chives, if desired and serve warm!
CAN I MAKE VEGAN SCALLOPED POTATOES AHEAD OF TIME?
Yes, you can. Simply make the potatoes as instructed and let cool completely to room temperature. Cover tightly and refrigerate 2-3 days. I wouldn’t go longer than that. When ready to serve, bake at 350 degrees for 30-40 minutes until warmed through.
Want more vegan comfort food recipes?
Vegan Scalloped Potatoes
Ingredients
- 4 pounds yukon gold potatoes
For the creamy sauce
- 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
- 2 cups vegetable broth
- 2 cups unsweetened non-dairy milk (I used coconut milk)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons salt
For the rest
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- Optional for serving: vegan parmesan, chopped fresh chives
Instructions
- Peel your potatoes, and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.
- Make the creamy sauce: Drain the cashews. In a high powered blender like a Vitamix, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high for a few minutes until very smooth.
- Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4 minutes, until translucent. Now add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside.
- Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.
- Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60 minutes, then check a few potatoes to make sure they are fork tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick.
- Sprinkle vegan parmesan and chopped fresh chives on top, if desired and serve. Enjoy!
Video
Notes
- May leave out the onions and garlic if desired, but they add a lot of flavor to the dish.
- I like using yukon gold potatoes in this recipe, but russets will work as well. Or try sweet potatoes for variety!
- Try to slice your potatoes similar levels of thickness; this will help them cook more evenly. If you slice your potatoes thicker, they will take longer to cook, so keep this in mind.Â
could i make the sauce the night before?
Yes, you can do that.
Can you make this ahead of time and then pop it in the oven to reheat it before serving?
Yes, I do it all time time! You could even put it together overnight, then pop it in the oven until cooked. Thanks!
So good!! I followed the recipe exactly, but used oat milk instead of coconut milk,Â
Can I use any coconut milk from a. Can?Â
For this recipe, I don’t recommend the canned coconut milk, but the carton (similar to how soy milk comes). Any unsweetened, unflavored milk will work here.
I have been using MB’s recipe for awhile, but always felt like I needed to modify it to my taste. I saw yours today when I went to make it, and since you have been someone who has consistently given me great recipes, I knew I needed to try! So glad I did! I topped mine with some vegan parm. and didn’t need to modify anything. It was also much easier to make with less dishes then my previous one. Thank you! Will definitely add this to my meal rotation.
That’s so great to hear!
Do you think I could sub unsweetened plain coconut yogurt for the plant milk? I have some open that I need to use up
I haven’t tried it but it would probably be fine. Thanks!
Hi, Do you think this can be made ahead of time and then frozen? If so, any suggestions? This looks perfect for Christmas dinner! Thank you
I haven’t tried it so I’m really not sure, sorry! Sometimes freezing potatoes doesn’t go so well though, so I’m a little nervous it will change the texture a lot.
Nora, never in my wildest dream did I ever think your potato scalloped recipe tasted so good. I follow you from Israel….
That’s so great to hear!
I’m not vegan but have made great mac-n-cheese using nutritional yeast/cashews. Delicious.
My d-in-law has a lot of issues eating cooked/melted cheese; now I’m looking for a scalloped potato recipe that can be done in a slow cooker.
This recipe looks very tasty. Have you tried it in a Crockpot (not Instant pot-if there’s a difference)?
I haven’t tried it but I bet it would work. You would just have to let it cook long enough, I’m guessing it would take quite a while, but having not tested it, I’m not sure how long. Hope you enjoy it!
This was my first time using nutritional yeast and making vegan potatoes. They were simply delish. Thank you so much.
Delicious! My non-vegan mom said they were perfect.
One of our favorite dishes! The family begs for it, especially on Thanksgiving.Â
This is the second time I’ve made these potatoes in about 3 weeks and they are SO GOOD!!!! There are never enough leftovers. Thanks for a great recipe!
You’re welcome!
Sooo good! I’ll definitely be making them again soon! I cut the recipe in half, which worked great, except now I’m wishing there were more leftovers. No doubt, my partner is gonna polish off the last 2 spoonfuls around midnight tonight… lol
Thank you so much! Glad you enjoyed the scalloped potatoes.
Absolutely delicious on it’s own and also served with chili on top!
Made it last night, having leftovers today. So good! Thanks!
You’re so welcome!
Hello,
I just threw this in the oven and realized I used sweetened oat milk by accident.  Do you know how bad it will taste with sweetened milk? I can’t believe I did that!Â
Oh no! I’m not sure, but I hope it’s still edible!
Wow, this was incredibly delicious! Even my non-vegan friends said it was as good as the cheesy version we also made. It was a real hit at our friendsgiving and I’ll definitely be making this again.
That’s great to hear!
Just made these scalloped potatoes and they came out super creamy and delicious. Even my non vegan family members loved them. They couldn’t
believe there was no flour, cheese, milk, or cream in them. All hands were up when I asked if this was a keeper recipe. I don’t have a mandolin, so my slices were 1/4 thick and it took an extra hour in the oven. It was worth the time. Thank you!
You’re welcome! Im so glad everyone enjoyed it!
Hi Nora! Absolutely awesome result! I longed for potato gratin but never tried after quitting eating dairy! But thanks to you I love these potatoes again ? but I do have a question: what could I replace the cashews with for when I don’t have any?
Thank you, glad you enjoyed it! So I have never tried it with anything other than cashews, but I imagine that raw slivered almonds would also work here. Thanks!
OMG, these are amazing! Â So amazing that I made them for 6 weeks in a row. They’re part of our rotation now. Prior to being vegan, scalloped potatoes were my husband’s favorite after mashed potatoes, baked potatoes, hash browns… you get the idea. Â In his words, “these are better than any of those and I don’t have to feel guilty eating as much as I want”. So rich and decadent in spirit, and so healthy in reality. Thank you, and keep up the amazing work on this blog. Â
You’re so welcome! Thanks for the great comment!
Are you kidding me? This is so good! I had my doubts about the sauce. I thought for sure this was going to be soupy, but it firmed up and was just perfect. It is so cheesy, yet there is no cheese. This is a keeper.Â
I’m so glad to hear that!
Thanks for recipe would it work with soy or unsweetened almond milk which would be best? I avoid coconut…Â
Yes, if you use unsweetened and unflavored soy or almond, it should work!
I use unsweetened almond and it’s great
So good. Tastes like cream cheese! 🙂
OMG I just made this and wow! Â I had doubts because it’s so simple. Â I don’t like vegetable broth so instead I used 2 cups of canned light coconut milk and 2 cups of unsweetened almond milk. Â I upped the salt to 2 tbsp. using Fleur de Sel. Â I also don’t soak cashews because I have a Vitamix and if that can’t make it smooth enough then I’ll get over it. Â Used a deeper round porcelain dish and just made a few more layers of onion/garlic and potatoes, same amounts as the recipe says but more layers. Â I have a convection oven and set to 400 degrees. Â I baked this lovely concoction for an hour. Â Just delicious. Â Honestly, greatly exceeded my expectations. Â This is better than any traditional non-vegan recipe I have made! Â And it’s beautiful! Â Bubbled and browned like nothing else I’ve made!
Hi,
Do you cover the potatoes with foil or a lid or leave uncovered,
Thank you
Bake uncovered. Thanks!