My favorite recipe for vegan scalloped potatoes- ultra creamy, cheesy, garlicky and comforting. Absolutely NO dairy!
Oh vegan scalloped potatoes, where have you been all my life?
Not to toot my own horn or anything, but I nailed it with this recipe! Sometimes (ok, often…) I have complete recipe testing failures. I try, I fail, I try, I fail again, and hopefully get it after several tries. But with these scalloped potatoes, oh my word, they were amazing from the start!
These potatoes are SO creamy, garlicky, flavorful and over-the-top delicious. The epitome of comfort food, and a must have at any holiday meal! They will be gone so fast, and no one will guess they are vegan.
HOW DO YOU MAKE VEGAN SCALLOPED POTATOES?
- First, peel and slice your potatoes about 1/8 inch thick. Preheat the oven to 400 degrees F.
- Make your creamy sauce in a high powered blender like a Vitamix (raw, soaked cashews, vegetable broth, unsweetened non-dairy milk, nutritional yeast and salt)
- Saute an onion, thinly sliced and some garlic.
Now, layer half the potatoes in a 9 x13 inch greased baking dish.
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Pour half of the sauce on top. It will be very watery at this point, which is fine. It will thicken up as the potatoes bake. Spread the onion/garlic mixture on top.
Add the rest of the potatoes, and pour the rest of the sauce on top. It will look like this before you put it in the oven:
Bake, uncovered for 60 minutes, then remove from the oven and check for doneness. The sauce should be bubbly and thick, and the potatoes should be fork tender. If not, bake a little longer, 10-20 more minutes. Then, sprinkle with vegan parmesan and fresh chopped chives, if desired and serve warm!
CAN I MAKE VEGAN SCALLOPED POTATOES AHEAD OF TIME?
Yes, you can. Simply make the potatoes as instructed and let cool completely to room temperature. Cover tightly and refrigerate 2-3 days. I wouldn’t go longer than that. When ready to serve, bake at 350 degrees for 30-40 minutes until warmed through.
Want more vegan comfort food recipes?
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.
Sooooooooooooooooooo gooooooooooooooooooooooooooooooooooood!
Oooh this was so good I ate about 2/3 all by myself yesterday! ?
Thank you so much Nora!
You’re welcome! I love these potatoes. 🙂
Could I replace the raw cashews with just cashew butter? If not not biggie do I need to drain the hot water they were soaked in or do I add that to the blender as well?
I haven’t tried it myself, but I bet it would work just fine. I’d probably use 3/4 cup of cashew butter instead of cashews. If not, yes, drain the hot water the cashews were soaked in before adding to the blender with the rest of the ingredients. Thank you!
Is there a substitution for the use of cashews in this recipe and others which use cashews as the base?
Slivered almonds work quite well as a substitute to cashews. Sunflower seeds can sometimes work if you soak them well.
Hi!
I was wondering . Which kind of coconut milk did you use? The full fat one , the lite one or the one in a cartoon?
Thank you
This is a fabulous recipe! I made as written and ended up with too much sauce. So I froze the extra. It froze well! I used it later and poured over cooked cauliflower that I then mashed. Oh so good! It thickened very nicely with cauliflower. I’m thinking of using the sauce to make a vegan white mac n cheese. ??
I’m glad you enjoyed the scalloped potatoes and the sauce. Thank you!
I made this recipe much to my hubby and daughter’s delight. The flavour and the golden brown top, both scrumptious and pleasing to the eye. ??? Thank you.
So glad you enjoyed the recipe, thank you!
Can you cook these in a slow cooker? If so what would you recommend for temp level and time?
Going to try either way but was hoping to keep the oven open for other dishes if possible!
Thanks,
I’m sorry I really don’t know if it would work or not! I imagine they would have to cook for a very long time in a slow cooker. You could probably cook them in the oven first, than transfer to a slow cooker to keep warm though. Thanks!
Could macaroni or other pasta be substituted to make Mac and cheese?
I’m not sure! It might work. I don’t know if the noodles would quite absorb the liquid the same way potatoes do. Possibly though.
Awesome. I used lite coconut mil, was a little “rich” I will go with almond milk next go-round. Also you MUST keep the potatoes at the right thickness or if, as in my case, they were too thing and started to melt into the cheese. Still overall a major hit in my household. I’m thinking this will be the fish I take to a After Thanksgiving dinner event.
Thank you!
This was delicious!!! You hit it right on the money! Thank you for sharing:)
Just realized I was out of cashews after already prepping everything else. I substituted a few tablespoons of tahini. It was great! First time trying this recipe and my boyfriend even loved them.
Wow, so glad it worked with tahini instead of cashews! Thanks for sharing, I’m so happy you enjoyed the potatoes.
This recipe is amazing! This will be in rotation on the regular. They are the best scalloped potatoes I have ever made. My hubby and adult son loved them and my son is very critical about my vegan recipies.
I’m so happy you love the scalloped potatoes! Thank you.
This was delicious and the recipe was spot on. Real crowd pleaser for vegans and non vegans alike.
Oh my gosh, I have not had scalloped potatoes in years so I knew I had to try this recipe
We absolutely loved it! The only thing I did differently is I used almond milk and we are no oil so I sautéd the onions and garlic in a little bit of water.
Thank you for this amazing recipe, my husband could not stop eating them. This will definitely be a dish I will take to holiday gatherings!!
These were delicious. Also a big hit, big lortions of 2nds where had by all.
Another Christmas Eve success! I made one “regular” pan, loaded with cream and butter; And one “vegan” pan exactly as written for my grandson. Everyone else tasted both, and the vegan recipe was just as much of a hit! (I used cashew milk.) yummy!
I’m so glad! Thanks for sharing, that is fantastic!
These are absolutely amazing! If you can actually peel and slice 4 lbs of potatoes and an onion, peel and mince garlic and make the sauce in10 minutes, you are a miracle worker?
This looks amazing!! When going the reheating route, should the potatoes be covered in oven the second time around? Thanks for all the work you put into providing such great recipes!
I don’t think they would need to be covered to re-heat. Thank you! I hope you enjoy!
I am new to vegan cooking and was super happy with this! The texture and sauce is spot on, very much keeping the comfort aspect of the traditional dish. I halved the recipe and baked in an 8×8 dish for 60 mins.
Thank you so much for sharing!
I’m so happy you enjoyed the scalloped potatoes! Thanks!
I want to make these for a work potluck Wednesday! Do you think they will be okay if I cook them tomorrow evening.c and then they are reheated on a sterno Wednesday around 11am?! I know it says reheat in the oven but that wouldn’t be an option.
Thanks!
Let’s see… I don’t know if they would really get warm again just being reheated that way, but they would probably still taste pretty good. If you could maybe warm them in the oven in the morning, then bring them to work covered in foil perhaps that would keep some of the heat in and help.
I just made this yesterday and am DYING at how amazing it is!! Was even better the second time around tonight! Easy and so delicious – the best creamy ‘cheesy’ dish I’ve had since being vegan. Was so pumped about it that I took a couple of serves around to my friend’s place for them to try as well haha. Thank you!!!
Yay! I’m so happy you made and enjoyed this potato dish! I felt the same way when I first created this, I could not believe how delicious they turned out. 🙂
Would silken tofu be an acceptable substitute for the cashew cream?
I don’t think silken tofu would work the same at all. The cashew cream/cheese really thickens up as it bakes and has a richness to it that tofu just can’t match here.
Amazing! Made it tonight and it was a hit! Chalk up one more easy dish for the holidays! Thank you!
So glad it was a hit! These are so amazing, I agree! 🙂
Hi Nora
I just subscribed, I am new to your blog. The recipes look awesome!
thank you for letting us know what kind of dairy free milk you used. Did you use the canned coconut milk, or the fresh one in the carton.
Also, if it was canned, was it the light or regular one? And if it was canned, was it a mixed liquid consistency or the coconut milk with the water and coconut hard cream separated in the can?
Sorry about so many questions, I want to make this for Christmas! With a trial run soon before that
thank you again
Susana
Hi Susana! Welcome to my blog! 🙂 Thank you so much, I hope you find a lot of yummy recipes to try here!
I used the coconut milk in a carton, not the canned version. You could use soy, cashew, almond or any other kind of non-dairy milk as well. Just make sure it’s unsweetened!
Please feel free to ask me any more questions you have. I don’t mind at all! This would be so good for Christmas. 🙂
These are going on the holiday menu for sure!! Thank you for another gorgeous recipe!