These Vegan Scalloped Potatoes are actually the best! Ultra-creamy, cheesy, garlicky, and comforting, you won’t find a better side dish. 100% dairy-free and very easy to make!
I have even more crowd-pleasing potato side dishes to choose from on my site, like this Vegan Potato Soup and these Creamy Vegan Mashed Potatoes.
Oh, vegan scalloped potatoes. Where have you been all my life?
Not to toot my own horn or anything, but I nailed this Vegan Scalloped Potatoes recipe. Sometimes (ok, often…) I completely fail in the kitchen. I try, I fail, I try, I fail again, and hopefully I nail the recipe after several tries. But with these scalloped potatoes, oh my word, they were amazing from the start!
They’re SO creamy, garlicky, and over-the-top delicious. Every bite is the epitome of comfort food, making them a must-have Thanksgiving, Christmas, or any holiday meal. They’re always the first dish to disappear, and no one ever notices they’re vegan.
⭐⭐⭐⭐⭐
“Finally a vegan scalloped potato recipe worth repeating!! Thank you – I’ve missed these so much!” – BA
Why you’ll love these dairy-free scalloped potatoes
- The perfect side dish – To me, a perfect holiday meal needs 3 things: a side of these creamy scalloped potatoes, thick slices of my Vegan Turkey Roast, and enough of my Easy Vegan Gravy to cover the plate.
- Creamy without the cream – Before baking, the potatoes are smothered in a blended cashew cream sauce that’s rich, creamy, and cheesy.
- Melt-in-your-mouth potatoes – As they roast, the potato slices soak up the cream sauce and flavors from the onions and garlic, leaving you with a mouthwatering holiday side dish!
How to make vegan scalloped potatoes
Find the complete printable recipe with measurements below in the recipe card.
Start by slicing the potatoes into 1/4 inch thick rounds. Set aside.
Slice the potatoes into even rounds
Use a mandoline or chef’s knife to slice the potatoes into evenly sized rounds, about 1/4 inch thick. This helps them cook evenly and in the same amount of time.
To make the creamy sauce, blend the soaked cashews, vegetable broth, milk, nutritional yeast, and salt together until very smooth.
Next, sauté the sliced onions in a skillet until translucent. Add the garlic and cook until fragrant.
To assemble, spread half of the sliced potatoes in a casserole dish. Pour half of the cream sauce over the potatoes, then top with the onion/garlic mixture. Layer the remaining potatoes and sauce on top.
Bake the scalloped potatoes until fork-tender and the sauce is bubbly and thick.
Sprinkle with vegan parmesan and fresh chives, then serve warm. Enjoy!
Want more flavor? Follow these tips:
- Caramelize the onions: It’s optional, but taking the time to brown those onions will boost their savory flavors.
- Roast the garlic: Make the sauce extra garlicky by roasting a head of garlic in the oven before blending the soft cloves in the cashew cream sauce.
- Add fresh herbs: You can sauté the onions and garlic with fresh thyme or rosemary for a warm, herbaceous flavor.
Frequently asked questions
Yukon Gold potatoes are my absolute favorite. They cook quickly and become buttery soft underneath the cream sauce. Russet potatoes are a great option as well!
Yes, as long as you peel and slice the sweet potatoes into 1/8 to 1/4 inch rounds. You could also combine the yellow potatoes with sweet potatoes for a little more color.
Blanched almonds are a great 1:1 swap. Or, for a nut-free recipe, try using sunflower seeds instead of cashews.
I could honestly eat these potatoes on their own, straight out of the pan. But when I can practice some self-control, I’ll serve them as a side dish during the holidays. They go so well with this sweet and smoky Vegan Ham Roast, this meaty Vegan Wellington, and a scoop of Vegan Green Bean Casserole.
Yes, you can. Cook the scalloped potatoes as instructed, then let them cool to room temperature. Cover the baking dish and refrigerate for up to 3 days. When it’s time to eat, bake at 350ºF for 30 to 40 minutes or until warmed through.
Store any leftovers in an airtight container in the fridge for 3 to 4 days. They reheat well in the microwave or a 350ºF oven.
The potatoes tend to get a little mushy after thawing, but freezing does work! Freeze the potatoes after baking for up to 3 months. When ready to serve, thaw the potatoes in the fridge overnight, then bake at 350ºF until warmed through.
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.
These scalloped potatoes EXCEEDED my expectations! I was thrilled to enjoy scalloped potatoes that worked with my special diet! I was worried that the “watery” creamy sauce would remain watery. NOPE – it thickened with the potatoes into a wonderful dish, complete with browned crust on top! I sliced my potatoes using the food processor slicer (mine can adjust for thickness) — that step took only a few minutes! This dish would qualify for a holiday gathering — my husband isn’t on a special diet and he loved it, too, plus it makes a lot. I served it with zucchini rounds, red pepper, and thick onion strings on the side, roasted (15 min.) on a sheet pan at the same time I baked the scalloped potatoes. Went well with your dish. I’m so glad there are leftovers! Thank you for this recipe!
You are welcome, Andrea! I make this recipe often for holiday meals, and it is one of my favorites for sure! I’m glad that you enjoyed it as well! Thank you for sharing your recipe experience, delicious side ideas, as well as your amazing review! Wishing you lots of happy cooking!
Hello, I am wondering if this can be made ahead of time and if so, how long ahead would be acceptable. Thank you.
You could make them a few days ahead of time, 2 or maybe even 3 if needed. You can bake it ahead of time, then let it cool, then cover and refrigerate. When ready to serve, heat it in the oven at 350 degrees F until warm, about 30-40 minutes.
Don’t the raw potatoes turn grey after being peeled and sliced and while baking?
I’ve never had that happen, no. Scalloped potatoes are a pretty popular dish involving peeling and slicing potatoes thin.
So delicious! My non vegan husband approved and requested more!
Holiday dinners, here I come! ❤️
Hi Laura. I’m thrilled that the scallop potatoes were a hit in your home! They are one of my favorites for holiday meals! Thank you for sharing your glowing review, and I wish you lots of happy cooking!
Is there a substitution you would recommend for the cashews in the sauce? A family member is allergic to nuts and I would love to make this recipe.
Hi Heidi. 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. I hope this helps!
I made this and it was absolutely delicious!! We couldn’t stop eating it. Thank you so much.
Without doubt the best scalloped potatoes I’ve ever eaten! I chopped red onion fine and just added that and garlic to the potatoes without pre-cooking. Sprinkled fresh parsley and vegan parmesan after cooking. It was absolutely delicious! Thanks for such a wonderful recipe!
You are welcome, Ruth! Thank you for sharing your fantastic review and recipe experience! I am thrilled that you loved the recipe, and wish you happy cooking!
I’ve made this so many times for my family and we love it so much!!! So thank you! Today I only had sweet potatoes so I decided to try it and it was equally delicious.
Wonderful recipe! It’s creamy, rich and definitely worth making again, thanks for sharing!