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
Can I half this recipe and bake in a 9″ pan?
I’m sure you could, yes, though I haven’t tried it yet. You might be able to decrease the bake time by 15 minutes or so.
Can you substitute hemp seeds for the cashews?
I haven’t tried it but it might work!
Just made this for dinner and it was even better than I expected! (the family couldn’t even tell it was vegan which was my aim haha). If I’m honest I was a bit scepticle at first, but it turned out really well, I’ll be keeping this recipe to make again!
I’m glad the potatoes were a hit, and that you’ll be making them again! Thank you for taking your time to share your review and comments!
This looks simply wonderful Nora, but I am allergic to yeast of all kinds. What would you suggest to give it some good flavor even if it doesn’t end up tasting like cheese? Ive heard there’s some black salt that provides umami maybe that?
You could try black salt, but it’s honestly pretty good without it. The cashew mixture is rather cheesy by itself once baked with the potatoes.
These were so easy and delicious! I added sauteed mushrooms and it was fabulous! thanks You! M
SO delicious! My family loves this recipe! I am hosting a large group and am considering making these in a large roasting pan… Maybe double or triple the recipe. Do you have any suggestions or cautions? Would you recommend just doing them in single recipes instead or do you think it could work?
Thanks!
Thanks, I’m glad your family loved the potatoes! I’m not sure how long they would have to cook in a large pan, it probably would work but I’m sure it would take a very long time. I would just make a few recipes worth but cook it in 9×13 inch pans to make sure it all cooks right.
SO delicious!!
Thankyou for this recipe Nora!
I had not had great experience with vegan cheesey sauces before, but this one is so yummy, it’s creamy, the onion & garlic make it sing!
I added a little extra salt, paprika, chilli powder & turmeric to the sauce to add extra zing 🙂 I’m going to put this sauce on EVERYTHING!!
Thanks for sharing your fun review, Stacey! These potatoes are hands down one of my favorite meal items! I’m glad that you love them!
AMAZING!!!
Soft, creamy, and garlicky. Better than mom’s! Thanks, Nora.
Thanks for sharing your FUN review! I’m glad you love the scalloped potatoes!
These were crazy good. Nora, you never disappoint. I made these for Easter, and they were delicious. I never thought I would enjoy scalloped potatoes again after going vegan. I made the recipe exactly, except that I sauted the onions in a little water instead of using oil. Thank you for another winner!
Hi Colleen. I’m so glad you loved the scalloped potatoes, an essential part of holidays, right?! Thank you for taking time to share your wonderful review!
Fantastic! Needed a vegan option to go with a dinner. Even meat eaters were saying they never would have known the difference had we not said it was vegan. This will be a holiday and potluck staple!
Hi Andrea! Thank you for sharing your review! I made these potatoes Sunday as well – they are one of my favorites! I’m thrilled to read they will be one of your go to recipes! Thank you, and happy cooking!
These are better than regular scalloped potatoes!  My husband has a dairy allergy and I love cheese.  I’d make these anytime!
Thank you for sharing your review, Michele! I’m glad you love the potatoes! They are one of my favorites!
Sounds YUMMY!
I’m going to try this recipe for Easter dinner.
reading thru the recipe; I’m wondering what you mean
by nutritional yeast. what does this consist of.??
Thanks for your help on this.
Waiting some what patiently!??; for your reply.
Pat
Nutritional yeast is used for flavoring many dairy free dishes, as it provides a cheesy flavor. It’s delicious! You can buy it at most grocery stores these days, probably in the health food section. Hope that helps and you enjoy the scalloped potatoes!
This recipe is great! Any advice on how the temperature/time would change if using an 11×9 aluminum baking pan, it’s about 2.5 inches deep too, so deeper and shorter than your standard pyrex…using this because it needs to be heated/stay hot with sternos. Thanks!!
I don’t think it would change too much, it may need to bake a bit longer. Just check the potatoes in the middle by sticking a fork in. When they are fork tender, it’s done. Thanks!
Can you make ahead and reheat?
Yes definitely!
this looks so good! i have a question – do you use canned coconut milk or thinner refrigerated coconut milk in this recipe?
The thinner refrigerated coconut milk, or sometimes I use soy or almond. Not canned. Hope you enjoy it!
I made this for the first time tonight for dinner. My family and I LOVED this dish! The only addition I made was layering in some cremini mushrooms, my moms scalloped potatoes always had a can of cream of mushroom soup so I kind of honored her and I’m happy I did, it was a really nice addition.
Thank you once again for another delicious recipe. This will be a favorite go to, again and again, and a perfect holiday dish for all to enjoy, carnivores and vegans alike.Â
Hi Laura. I love the idea of adding mushrooms! Sounds delicious, and I love that you honored your mom in this way. Thank you for taking time to share your review. I’m thrilled you’ll be making the scalloped potatoes a lot! Happy cooking!
Hi Nora,
These scalloped potatoes look delicious. I plan to make them tgis week. I don’t have a Vitamix, would a nutribullet or regular blender work as a substitute?
I would soak the cashews for quite a long time to make them extra soft, then use the most powerful blender you have. The sauce might not be as smooth, but it will work pretty well!
If I don’t add vegetable broth, will it mess up the creamy sauce a lot?Â
You need the liquid, or the potatoes will be far too thick and dry. So if you aren’t going to use vegetable broth, you need to add water in place of the broth. They will miss the flavor, so you might need to add more salt at least.
I love all of your recipes. Can’t wait to try this one. I think I would blend the onion and garlic in with the sauce ingredients. Thank you.
Thank you so much, I’m glad you are enjoying the recipes! You can blend the onion and garlic if you don’t want the texture. Enjoy!
Amazing recipe and I can’t believe there isn’t any vegan cheese required. Thank you so much! My friend who loves scalloped potatoes and is going vegan said she loved it.
I’m really glad you loved the scalloped potatoes, Marcus! Thank you for sharing your comments!
Wondeful.
Super yummy!
These potatoes are life-changing!
Thanks Megan. They are one of my favorites! I’m glad you love them!
My kids love it
Thanks Claudia!
So delicious!!!
Do you bake the dish with aluminum foil and then finish the last 10-15 mins with it off ?
I find if I I bake the whole time with it off then it bubbles over so much and makes a mess. Â
Hi Brianna . I bake the potatoes uncovered for 60 minutes. Maybe you could use a larger baking dish, or place the dish on a cookie sheet while baking. I hope that helps!
Great!! Thank you, perfectÂ
Hi Lisa. Thank you!
This recipe is absolutely delicious! Â We layered in some swiss chard in place of onion and followed everything else to a tee – it turned out amazing. Â Was a crowd pleaser for my 4, 6 and 8 year old as well. Â We’ll definitely be making this again, thank you!!Â