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Vegan Scalloped Potatoes

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Making Vegan Scalloped Potatoes is so simple that you will have no excuse for serving this comforting family favorite during the holidays or Sunday dinner.

Vegan Scalloped Potatoes - Creamy Potatoes totally homemade and plant-based while still tasting totally indulgent

Ooey Gooey Cheesy Scalloped Potatoes just the way your mom used to make, but this time without any animal products.

This kick-ass vegan recipe is made without any weird or hard-to-find ingredients you can’t even pronounce, making this something that you can whip up easily with basic grocery store staples.

Bringing these cheesy potatoes to your next get-together will have the whole crew diving back in for seconds, and maybe even thirds.

If your family loves potatoes, make them my Lentil Chili Baked Potatoes! They’re a whole vegetarian meal. 

vegan scalloped potatoes scooped

When I think about my favorite family meals, easy scalloped potatoes are brought to my mind. I don’t know about you, but it was not a Sunday dinner at my home growing up without a box of scalloped or au gratin potatoes baking in the oven.

Were those even real potatoes that came from the box? Was it even real cheese? What were we even eating?

Whatever it all was in that box, one thing’s for sure. We all loved it and couldn’t get enough! 

Enter a new plant-based life, and that box of scalloped potatoes just won’t work anymore. Cause let me actually tell you what those ingredients are.

Potatoes*, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltodextrin, Corn Starch, Salt, Potassium Phosphate. Contains Less than 0.5% of: Monosodium Glutamate, Vegetable Oil (Canola, Soybean, and/or Sunflower Oil), Potassium Chloride, Sugar, Whey, Paprika, Celery*, Onion*, Wheat Starch, Natural Flavor, Mono and Diglycerides, Soy Flour, Nonfat Milk, Lactic Acid, Yeast Extract, Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Calcium Lactate, Spice, Silicon Dioxide (Anticaking Agent), Enzyme Modified Cream, Color (Yellow Lakes 5 & 6, Beta Carotene), Blue Cheese* (Milk, Salt, Cheese Cultures, Enzymes), Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Soy Lecithin, Disodium Inosinate and Guanylate, Sodium Phosphate. Freshness Preserved by Sodium Bisulfite.*Dried.

Yikes! Yeah, I’m gonna opt out of that one. Besides, there’s a lot of other stuff I don’t even recognize as real food.

But let me tell you – VEGANS LOVE POTATOES and I refuse to live without such a staple!

So these are the ingredients we’re working on for these Vegan Scalloped Potatoes.

  • Potatoes (obviously)
  • Onions
  • Garlic
  • Herbs
  • Cashews (for creaminess)
  • Almond Milk
  • Arrowroot Powder (to thicken it up)
  • Nutritional Yeast (to “cheese” it up)
  • Smoked Paprika… mmm smoky
  • S&P

SIMPLE ingredients that I bet you can recognize!

Easy Scalloped Potatoes - totally plant-based Vegan Potatoes

A few tips to make life easier for you:

CAN YOU MAKE SCALLOPED POTATOES AHEAD OF TIME AND REHEAT?

I get it. Making a big fancy dinner can be overwhelming as it is, so cutting corners where you can is super smart. You can make this up to a day ahead of time. Just assemble the casserole, cover with wrap, and refrigerate until you’re ready to bake it. Bring it out of the fridge for about 45-60 minutes before baking though.

WHY ARE MY VEGAN SCALLOPED POTATOES STILL HARD?

There are 2 reasons why your potatoes are still hard. One – they haven’t cooked long enough. Get them back in the oven. Two – and probably the most likely reason – They weren’t covered in the sauce. Be sure you’re covering the whole top layer of potatoes with sauce. It’ll seep down into all the cracks and crevices, but just ensure the top layer is completely covered, and you’ll be just fine.

DO I NEED TO ARRANGE MY POTATOES IN A SPECIFIC WAY?

This may be debatable, but from what I found, no. Some people will nicely layer the potatoes in rows, and fine, if that’s what you want to do, do it. But mama ain’t got time for that, so I just dump them all out and make sure they’re in relatively even layers.

DO I NEED TO PEEL MY POTATOES FOR VEGAN SCALLOPED POTATOES?

If you’re using gold yukon potatoes, I wouldn’t even worry about it. The peelings are so thin, you won’t even notice they’re there. Just be sure to give them a good scrub before slicing them. Now, you’re more than welcome to use another type of potato like a russet potato. At that point with the thicker peel, I would probably peel those potatoes before slicing.

Vegan Scalloped Potatoes Recipe

What goes well with Vegan Potatoes?

LOOKING SOME VEGAN MAIN DISH RECIPES TO COMPLETE THE MEAL?

How do you make Scalloped Potatoes from Scratch?

It is so simple!

  1. Preheat oven to 400 degrees F. Lightly spray a 9×13 casserole dish with nonstick spray and set aside.
  2. In a nonstick skillet on medium low heat, add 1 Tablespoon of water and onion slices. Saute for about 7-10 minutes or until just starting to become golden. Add minced garlic and herbes de provence and saute another minute or so, stirring constantly, until garlic is fragrant. Remove from heat.
  3. In a high speed blender, add all sauce ingredients, and blend on high until completely smooth. A note on the cashews – If you’re like me and tend to cook on a whim, you probably don’t have cashews that have been soaked overnight. Instead, place them in a saucepan and boil for about 15 minutes. Drain and use as directed. As long as you’re using a high-speed blender, they should be plenty soft to blend up smooth.
  4. To assemble the vegan scalloped potatoes, add half of the sliced potatoes to the prepared casserole dish. Top with half of the blended sauce. Add the onion mixture. Repeat layers with the remaining potatoes and sauce, being sure to cover all the potatoes with sauce.
  5. Bake for 60-70 minutes in preheated oven. Check at 60 minutes to see if the potatoes are fork tender. If not, cook another 10 minutes or so. Feel free to broil slightly to get a more browned top.
Vegan Potatoes Au Gratin

For even more holiday favorites, be sure to check out my collection of over 50 Vegan Thanksgiving Recipes!

Vegan Scalloped Potatoes

Vegan Scalloped Potatoes Recipe
Making Vegan Scalloped Potatoes is so simple that you will have no excuse for serving this comforting family-favorite during the holidays or Sunday dinner.
Louisa
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Equipment

  • Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Renewed)

Ingredients

  • 1 Tbsp water
  • 1 yellow onion thinly sliced into 1/2 moons
  • 3 cloves garlic minced
  • 2 tsp herbes de provence
  • 3.5 lbs yukon potatoes sliced into 1/8″ thick slices

Sauce Ingredients

  • 1 cup raw cashews soaked overnight (or for quick soak, see notes)
  • 3 cups unsweetened almond milk
  • 1 Tbsp Better than Bouillion Vegetable Base
  • 2 Tbsp arrowroot powder cornstarch can be substituted
  • 1/2 cup nutritional yeast
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • pinch of black pepper

Instructions

  • Preheat oven to 400 degrees F. Lightly spray a 9×13 casserole dish with nonstick spray and set aside.
  • In a nonstick skillet on medium low heat, add 1 Tablespoon of water and onion slices. Saute for about 7-10 minutes or until just starting to become golden. Add minced garlic and herbes de provence and saute another minute or so, stirring constantly, until garlic is fragrant. Remove from heat.
  • In a high speed blender, add all sauce ingredients, and blend on high until completely smooth.
  • To assemble the vegan scalloped potatoes, add half of the sliced potatoes to the prepared casserole dish. Top with half of the blended sauce. Add the onion mixture. Repeat layers with the remaining potatoes and sauce, being sure to cover all the potatoes with sauce.
  • Bake for 60-70 minutes in preheated oven. Check at 60 minutes to see if the potatoes are fork tender. If not, cook another 10 minutes or so. Feel free to broil slightly to get a more browned top.

Notes

Quick method for soaking cashews: If you’re like me and tend to cook on a whim, you probably don’t have cashews that have been soaked overnight. Instead, place them in a saucepan and boil for about 15 minutes. Drain and use as directed. As long as you’re using a high-speed blender, they should be plenty soft to blend up smooth.
Easy Scalloped Potatoes Recipe

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