Easy Vegan Scalloped Potatoes
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These vegan scalloped potatoes are as creamy and comforting as the holiday classic, minus the dairy! They’ll make an easy side dish, perfect for any gathering.
Whether for the holidays or a casual weekend dinner, these dairy free scalloped potatoes are just what you need to bring comfort to your table with very little effort.
You don’t need to hunt for vegan dairy substitutes because simple ingredients like cashews, almond milk, and nutritional yeast will deliver the nostalgic rich flavors of the classic holiday side dish for you!
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Why wait for the holiday season to make a delicious feast? Make casual nights special and serve this cheesy potato dish with vegan roast and caramel apple pie!
Why You’ll Love This Vegan Scalloped Potatoes Recipe
- These are the best vegan scalloped potatoes you can make to enjoy all the creamy and savory goodness of classic holiday comfort food without experimenting with store-bought vegan dairy substitutes!
- You won’t need to make the rich and creamy blended cashew sauce in a separate pan for this easy vegan scalloped potato recipe!
- These vegan potato scallops are the perfect easy side dish for feeding (and pleasing) a crowd!
Ingredients And Substitutions
Water – For sauteeing the onion and garlic without oil.
Yellow onion and garlic – The creamy, buttery potatoes and sauce are already delicious, but adding layers of savory, herby, sauteed garlic and onions brings complexity to the plant based scalloped potatoes.
Herbes de Provence– You can also use fresh herbs like thyme and rosemary to infuse the onion and garlic layer with a lovely aroma.
Yukon Gold potatoes– Yukon Gold is an excellent choice for creamy, buttery vegan scalloped potato casserole!
Baking spray– Don’t forget to grease the baking dish for easier clean-up!
For the sauce:
Raw cashews– The base of our rich and creamy dairy-free sauce.
Unsweetened almond milk– Any unsweetened plant-based milk will work.
Better than Bouillion vegetable base– Gives the cashew-based cream sauce a flavor boost.
Arrowroot powder– Feel free to use cornstarch as your thickener if arrowroot powder is unavailable.
Nutritional yeast– Gives the dairy-free cream sauce that familiar cheesiness we love in scalloped potatoes. You can also sprinkle the freshly baked healthy scalloped potatoes with vegan parmesan before serving!
Smoked paprika, salt, and black pepper– For seasoning the cashew cream sauce.
Tips For Making This Recipe
Quick Soak Option for the Cashews
If you don’t have the time to soak the cashews overnight, place them in a pot and add enough water to submerge them. Bring to a boil, lower the heat, and simmer for 15 minutes. You can add cold water to help them cool down faster, then drain and rinse the cashews before using them as directed.
To Peel or Not to Peel the Potatoes
The skins of Yukon Gold potatoes are relatively thin, so you can just give them a good scrub, and you’re good to go. But if you use other potatoes with thicker peels, like Russet potatoes, you may want to peel them before slicing to get the best texture for your vegan scalloped potatoes.
Cut the Potatoes Into Even Slices
Slice your potatoes evenly so they cook at the same rate. To save time, you can use a mandoline slicer.
Vegan Scalloped Potato Recipe FAQs
Why does the sauce in my scalloped potatoes curdle?
Baking the scalloped potatoes at a very high temperature can cause the sauce to curdle.
How do you keep scalloped potatoes from turning brown?
If your vegan scalloped potatoes are browning too fast but are still undercooked underneath, place a sheet of aluminum foil over the top. Remember to also bake the casserole on the center rack.
What is the difference between scalloped and gratin potatoes?
The short answer is Au gratin potatoes are made with cheese. They’re also sometimes topped with breadcrumbs and broiled for a crispy crust.
Can you make vegan scalloped potatoes ahead of time?
Yes! After assembling the vegan potato scallops, cover the baking dish with plastic wrap and refrigerate until ready to bake. Just remember to take it out of the fridge at least 45 minutes before baking. As for leftovers, store them in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months. Reheat the leftovers in the oven at 300°F.
Why won’t my scalloped potatoes get soft?
If your plant-based scalloped potatoes aren’t softening, it could be because the slices are too thick, they are not fully coated in sauce, or the casserole needs to be cooked for longer.
More Delicious Vegan Potato Recipes
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Vegan Scalloped Potatoes
Ingredients
- 1 tbsp water
- 1 yellow onion, thinly sliced into half-moons
- 3 cloves garlic, minced
- 2 tsp Herbes de Provence
- 3 1/2 lbs Yukon Gold potatoes, sliced into 1/8-inch thick slices
- Non-stick baking spray
For the sauce:
- 1 cup raw cashews, soaked overnight (see notes for quick soak)
- 3 cups unsweetened almond milk
- 1 tbsp Better than Bouillion vegetable base
- 2 tbsp arrowroot powder
- 1/2 cup nutritional yeast
- 1/2 tsp smoked paprika
- 1 tsp salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400°F and lightly grease a 9 x 13 casserole dish with non-stick baking spray.
- Place a non-stick skillet over medium-low heat.
- Add the water and onions. Saute for 7 to 10 minutes or until the onion slices are starting to become golden.
- Add the garlic and Herbs de Provence. Saute for another minute, stirring constantly, or until the garlic is fragrant. Remove the pan from heat and set aside.
- Add all the sauce ingredients to a blender and blend on High until completely smooth.
- Add half of the potato slices to the prepared baking dish and top them with half of the blended sauce. Add the onion mixture as well.
- Repeat the layers, making sure all the potatoes are covered with sauce.
- Bake the scalloped potatoes for 60 to 70 minutes or until fork-tender. Broil slightly for a more browned top, serve, and enjoy!
Notes
- If you don’t have the time to soak the cashews overnight, place them in a pot and add enough water to submerge them. Bring to a boil, lower the heat, and simmer for 15 minutes. You can add cold water to help them cool down faster, then drain and rinse the cashews before using them as directed.
- The skins of Yukon Gold potatoes are relatively thin, so you can just give them a good scrub, and you’re good to go. But if you use other potatoes with thicker peels, like Russet potatoes, you may want to peel them before slicing to get the best texture for your vegan scalloped potatoes.
- Slice your potatoes evenly so they cook at the same rate. To save time, you can use a mandoline slicer.
Lovely recipe and I love your photography. It really makes my mouth water!