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vegan scalloped potatoes in casserole dish with a wooden spoon
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4.93 stars (114 ratings)

Vegan Scalloped Potatoes

My favorite recipe for vegan scalloped potatoes- ultra creamy, cheesy, garlicky and comforting. Absolutely NO dairy!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 295kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. May leave out the onions and garlic if desired, but they add a lot of flavor to the dish.
  2. I like using yukon gold potatoes in this recipe, but russets will work as well. Or try sweet potatoes for variety!
  3. 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. 

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Sodium: 471mg | Potassium: 895mg | Fiber: 6g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 7mg