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.
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.
Do you think it an be made without peeling the potatoes? I’d be using red potatoe, I don’t usually peel when I make potato dishes. Thank you
If you don’t mind the peel, then sure. I don’t think it would be my preference, as I wouldn’t want to be chewing potato peels in this dish, but if you don’t mind, that’s fine. Thanks!
I made this as a Christmas side dish and all of my non-vegan guests LOVED it and couldn’t believe it had no dairy cheese, butter or milk in it. One of my daughters: “OMG dad, these potatoes are amazing!” Me: “Thank Nora Taylor!” I served (vegan) smoky black-eyed peas and collard greens (Instant Pot recipe) over top of the potatoes which was the perfect topping for the herbivores, and I made a slow cooker pot roast with potatoes, carrots & celery for the carnivores which they summarily piled on top of the potatoes as well. I’ve made many dozens of recipes by Nora and they’re always reliably delicious. This is a shining example of that. Nora, you are a gift to plant eaters everywhere and I am thankful for you.
Thank you, Barron, for your very kind and generous comments! I’m so glad that you are loving the scalloped potatoes and that they were a hit at your Christmas dinner! They are one of my favorites! Thank you for loving my recipes and for all of your support! Wishing you lots of happy cooking!
Absolutely the best vegan scalloped potatoes. I’ve made these lots of time they are the best. Any time I need a recipe I just go to Nora cooks every recipe is hands down a winner. Thank you so much for your recipes, I know it take a lot of time to perfect them.
Hi Jeff. I really appreciate your supportive comments! I’m so glad you are loving the scallop potatoes, they are one of my favorites as well! Thank you for loving my recipes! Wishing you lots of happy cooking!
We eat this every Christmas as our main dish. We love it! I add a little tumeric and black pepper. Always a hit!
Today I had too many potatoes (5lb bag) and so I made a seperate one only using navy beans instead of cashews in the sauce. Because it’s an 8×8 pan I have alot of sauce left over any suggestions on how to use it? Thanks!
Freeze it for a later date or use over pasta, baked potatoes, etc.
Love the creamy sauce on these. Texture was perfect. It makes a huge amount, more than could fit in my 13 x comfortably. I got out a bigger pan and it worked great. The taste was bland for our preferences. Too many sweet elements and needs more balance with a hit of acid. I know just how to fix it. These will be a regular for us.
I have made this dish and it is truly delicious. One question regarding “making ahead of time.” Just to clarify, you are stating to make it, bake it and just reheat for later. Is that correct? Because I am spending so much time babysitting grandkids that I have to bake/cook on my days off! I like to have a dish ready for when I return home. And this really is a spectacular dish. Thanks for the recipe.
Hi Cathy. I am really glad that you are enjoying the scalloped potatoes! I love these as well. Yes, you can bake ahead of time, cool completely, then store it covered in the refrigerator for 2 to 3 days. I do not recommend storing any longer than that. When ready to bake, remove from refrigerator and bake. If it’s cold though it will take some extra time to cook, so plan for that. Enjoy!
Thanks! It is a fabulous recipe! Making for a Christmas get together with my kids and grandkids. Thank you!
I’m the lonely vegan in a household of 6 omnivores. I make this often, leave it on the stovetop (cooled down; the flavor, moisture level and texture improves dramatically), and it’s soon gone. So make it a day ahead if you can! It’s delicious comfort food either way. Oh and I use the cheap almond milk from that big box store. Looking forward to trying it with coconut milk.
Hi George. I’m thrilled that you are loving the scalloped potatoes recipe! Thank you for sharing your stellar review and feedback! Wishing you happy cooking!
These potatoes are so good. I ended up accidentally carmalizing the onions a bit, but no harm. It was delicious. I have yet to try a Nora recipe that I haven’t loved. So glad to have found this site. People who think you can’t have healthy, delicious food without meat should try your recipes.
Hi Carole. Thank you for taking time to share your terrific review and your heartfelt words! It means a lot to me to learn that you are loving my recipes, and they are helping you create wonderful, delicious food! Wishing you lots of happy cooking!
I think carmalizing the onions a tad sounds like a great idea.
Thanks for the recipe. I love a potato bake, so comforting!
I added mushrooms to my onions, but I think next time I need to do 2 punnets because they got a bit lost :p
While very creamy, I found them a bit lacking in depth of flavour so I will add more spices the next time and maybe some miso.
Finally a vegan scalloped potato recipe worth repeating!! Thank you – I’ve missed these so much!
This was delicious! I sautéed in some chopped up sage to the onions and garlic and baked the dish in the oven at 400F for 70min in a round cast iron skillet. Turned out great!
I’m so glad you love the scalloped potatoes, Josephine! I appreciate your glowing review and feedback!
I used white beans instead of cashews. Creamy and delicious! Thank-you! Definitely going in the recipe box to be made frequently.
Listen, I love this recipe and have made it for over three years in a row but it never all fits into a 9×13 dish! I always have to use two! Is this just me or maybe I am doing something wrong?
Oh that’s odd! I make them often and they fit in one 9×13 inch pan. Are you using really shallow pans?
I ended up using another pan, too. It’s so delicious though!!!
This looks amazing! Do you think using almonds instead of cashews would work? If so, should I use slivered almonds or are whole almonds (with the skin) fine?
I would use raw slivered almonds instead of cashews, not whole almonds with the skin. They work pretty well! Enjoy.
Nut free recipe please 😊
I made it canelli beans instead of cashews. Worked geat!
I made this nut free by cooking the onions and garlic as directed. Then add 3TB flour in with the onions and mix (it will make a paste). Add the rest of the sauce ingredients, minus the cashews, to the pan and stir until combined. Add a little extra liquid, if too thick.
I then add this sauce to a large mixing bowl with the potatoes and stir together until all the potato slices are coated. Next, add about half the potatoes and sauce to the baking dish. Sprinkle a layer of vegan cheddar cheese shreds, then the rest of the potatoes and sauce. Then sprinkle the top with the Parmesan cheese to bake as directed, or wait until serving to add it with the chives.
Hi Nora,
Can you make ahead and freeze this recipe?
You can, it freezes pretty well.
I love this recipe! It’s on repeat lately as we have garden potatoes. There are never any leftovers. Thanks so much for sharing it!
You are so welcome, Kristy! I am thrilled that you are loving the scalloped potatoes recipe! I love this one as well! It sounds amazing with fresh potatoes from the garden! Thank you for sharing your awesome review and feedback! Wishing you lots of happy cooking!
Hosted a BBQ with my parents kids and their partners that included a vegan and lactose intolerant. I was a little nervous but got raving views from all
Hi Mel. How fabulous that the potatoes were a hit at the barbecue! These are one of my favorite recipes! Thank you for sharing your wonderful feedback!
Planning on making this for Easter, for a side dish for around 11 people. Should I double the recipe?
I wouldn’t double it. I usually make it for Thanksgiving for sometimes 10 people and I always still have quite a bit leftover. Enjoy!
Agree with what others have been saying about this being a bit bland. However the texture hit *just* right, which is hard to accomplish. I would suggest increasing the onions, garlic, salt, and adding some pepper and maybe other seasonings. Next time I’ll likely concentrate the sauce a little bit (more boullion for the same amount of water). I used full fat coconut milk and that made it nice and creamy. Will definitely be making again!
Can I layer everything the nite before and then bake the next day?
Yes, you can.
Would it be ok to assemble fully with the liquid and all and then cook it the next day? Will that make the potatoes soggy?
I’ve done this before and it worked fine. Enjoy!
Hey Nora! First off, I just want to say I absolutely love your recipes—I make a lot of them and they always turn out amazing. I’ve been wanting to try scalloped potatoes for a while, so I was really excited to make this one.
That said, I found the flavor a bit bland for my taste. I used macadamia nut milk and also tried Calafia’s 3-ingredient organic almond milk, but for some reason, the nut milk seemed to dull the flavor quite a bit. I’m someone who really loves bold, well-seasoned food, so I ended up needing to make a second sauce to add more flavor.
I kept the same base with cashews and also added some sliced almonds, vegan chicken broth, and a mix of seasonings—garlic, onion, smoked paprika, cumin, a bit of chili powder, black pepper, a dash or two of apple cider vinegar, nutritional yeast, and a little bit of white miso paste for that umami, cheesy depth. I also tossed in some fresh parsley and chives, which really helped brighten everything up and bring the flavors together.
Thank you for the recipe—I love the concept and was excited to try it! I just thought I’d share my tweaks in case they help anyone else who loves a little extra flavor like I do.
Can you use red potatoes?
Yes, you can! Enjoy!
I’ve ran out of nutritional yeast, could I sub for vegan shredded cheese?
Hi Ashley. I have never tested that, however, I’m sure you could. Some have commented that they used my cheese sauce as well. I hope this helps!
Subsitute for cashews if nut allergy
Hi Lorrie. It’s on my mind to create a nut free recipe for vegan scalloped potatoes! For now, you could try using sunflower seeds instead of the cashews, if those are safe. I haven’t tried it myself, but it might work. Otherwise, stay tuned! I hope this helps!
Did you use canned full fat coconut milk?
No, I use the kind in a carton. I also often use almond, cashew or soy milk (unsweetened always).
I need to bring a dish for a family Easter potluck dinner. My daughter and I are vegan but the rest of the family is not. We have some that unfortunately are not always open to try something without dairy in it. I am trying to ‘expand’ their horizons. I see that you used coconut milk and as I would not mind that, are you picking up any coconut flavor? I traditionally go to soy milk for most things but use in baking more than cooking. I love your your recipes with cashew anything. The ones I have tried are all fabulous so far. I also will be making your blueberry coffee cake for a different Easter brunch. It is so good I feel guilty saying I usually hide a few pieces from my family as they devour it!!!
I love using unsweetened soy milk as well, you do not have to use coconut. I’ve used many different milks for this recipe over the years and they all work fine as long as they are unsweetened and unflavored (no vanilla!). I’m so glad you have been enjoying my recipes, than you so much. 🙂 I understand about hiding a few pieces for yourself hah! Enjoy!
Nora this was so good!!! I am new ish to your blog and found this recipe to be outstanding. It was so easy too! Also, I love your story. I quit my job as a clinical pharmacist in 2022 so I could do energy healing, coaching, and blogging as well! Happy you followed your dreams and congratulations on your success!
So cool! Thank you so much, I’m glad you found me. 🙂 Best of luck to you!
Nora has done it again. This is probably my 3 recipe of hers I’ve tried, and it was a success. I used small red potatoes and did not peel them because I was too lazy. It didnt matter. The sauce is the star. Nootch gives it that cheesy flavor, and the cashew milk I used made it all creamy. So good! I will definitely come back to make once more. Cooking typically stresses me out, but this recipe was easy to follow. SO GOOD!
Hi Violet. I LOVE this recipe as well! I’m so glad you loved it! I also love to read that my recipes are easy to follow, as well as delicious! Thank you for sharing your wonderful review and feedback! Wishing you happy cooking!