These easy vegan scalloped potatoes are a creamy and comforting dish that's perfect for Thanksgiving, Christmas and any other time you're craving cheesy, creamy potato goodness. Even though it may not look like it, this is a completely dairy-free recipe!
Every big holiday calls for comfort potato-based side dishes — the creamier, the better. These easy vegan scalloped potatoes are so good that even your non-vegan family members will dig in.
Scalloped potatoes are thin slices of potatoes that are a variation of potatoes au gratin, a French dish made with cream and grated cheese. The main difference is that scalloped potatoes are a bit thicker.
This is a plant-based version of this ultimate comfort food, which means that there's absolutely no dairy in sight.
Instead, I make the potatoes with a sauce made from cashews, plant-based milk, veggie stock and nutritional yeast.
The result is an incredibly creamy dish that is definitely a must-have at any holiday meal. The scalloped potatoes pair great with a plant-based roast or a vegan meatloaf.
Ingredients and substitutions
Potatoes — I like to leave the skin on the potatoes to add more nutrition, but you can peel them if you like. Cut them into thin slices using either a mandolin or a very sharp knife.
Cashew nuts — You need raw cashews that you've soaked for about 15 minutes in hot water. Use a high-powered blender to make sure the cashews get all creamy and the sauce is smooth.
Cashew milk — I like to make these vegan scalloped potatoes with cashew milk, but any plant-based milk would so. For an even creamier sauce, use a can of coconut milk instead.
Nutritional yeast — Since nutritional yeast has a savoury flavour that's quite similar to cheese, it's a great addition to the sauce. It's also a bit nutty, so it pairs quite well with the cashews.
Plant-based grated cheese — This is optional but great if you want a cheesy finish for your scalloped potatoes. You can use plant-based grated cheddar or plant-based parmesan.
Fresh chives — Some chopped fresh chives sprinkled on top of the scalloped potatoes will add some extra colour and freshness. You can also use some fresh chopped parsley.
How do you make vegan scalloped potatoes?
Wash the potatoes and slice them into thick rounds (about ⅛-inch). Preheat the oven to 200°C (400°F).
Blend on the high setting for 3 minutes or until perfectly smooth.
Grease a 10 x 7-inch baking dish with olive oil and spread half of the sliced potatoes.
Pour half of the sauce over the potatoes, then sprinkle the red onion and garlic as evenly as possible.
Layer the rest of the potatoes and pour the rest of the creamy sauce. Sprinkle the grated vegan cheddar if using and bake for 50 minutes on the lower rack.
Sprinkle some chopped fresh chives on top and allow the scalloped potatoes to cool for 15-20 minutes before serving.
Can you make vegan scalloped potatoes ahead?
Yes, you can definitely make this recipe ahead. Simply prepare the dish as instructed, but don't add the grated cheese on top.
Allow it to cool completely, then cover the baking dish tightly and refrigerate for up to 3 days.
When ready to bake the dish, sprinkle the grated plant-based cheese and bake, covered with foil, for 30 minutes at 175°C (350°F). Remove the foil for the last 10 minutes to allow the cheese to melt on top.
Recipe notes and tips
- You can add a sliced courgette (zucchini) or mushrooms with the red onion and garlic to load the scalloped potatoes with more veggies.
- The sauce will look quite thin, but it will set and become creamy in the oven.
- The baking time may differ depending on your oven. Test to see if the potatoes are done after 50 minutes. If they're not quite fork-tender, bake the dish for an extra 10-15 minutes.
- If you notice that the top of the dish is becoming golden too soon, cover the baking dish with some foil and only remove it for the last 5-10 minutes.
If you liked this easy vegan scalloped potatoes recipe, you might also like some of my other vegan potato recipes:
- Aloo Gobi Matar (Potato Cauliflower and Pea Curry)
- Easy Vegan Potato Soup
- Pearl Barley Soup with Leek and Potatoes
- Easy Vegan Pea and Potato Stew
- Vegan Zuppa Toscana