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.
*PLEASE NOTE THIS PAGE DOES CONTAIN AFFILIATE LINKS. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. THANK YOU FOR YOUR SUPPORT.
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.
My family is all vegan except me, I’m always looking for things that taste similar to the real thing. This recipe is far better than any “real thing”. Only thing different I do is put everything in the blender, onions, garlic and omit the oil and pour the sauce over potatoes and bake. Usually 2 hours. You won’t regret making this.
Thanks so much for the great comment!!
This dish was amazing! So creamy and delicious! Definitely a keeper.
Thanks!!
very good!can’t even tell they’re vegan!
Thanks so much! I’m so happy to hear they were delicious!!
Loved this. Very simple recipe and very creamy. I cut the recipe in half, since it’s only for two of us, and I cooked it in my Breville toaster oven and it came out great.
So glad it came out great!!
This was really good!! My non vegan family loved it, and it was super easy to make. I’ll 100% be making it again
Hello,
I have a severe intolerance to nutritional yeast, is it possible to make this recipe without it? Thank you!
Yes, you can leave it out. It’s still very creamy and cheesy from the cashew sauce. Thanks!
Just made these Scallop Potatoes for dinner. Hands down one of the best recipes, vegan or not, I’ve had. A new rotation recipe!
So glad to hear it!
Another amazing recipe! Thank you! ?
You’re welcome!
Hi Nora! I would love to make this for Easter Dinner tomorrow night but I was wondering if there’s any substitute for the nutritional yeast that you can recommend? Thanks for your help!
There is no sub, but if you don’t have any you can leave it out. They will still be great! Hope you enjoy them and have a happy Easter.
Absolutely fantastic! Addictive. Might make it again as soon as we finish off the first batch! My mom who is not vegan says this is the best scalloped potatoes she’s ever tasted and we agree. Can’t get enough.
That’s so great! Thanks for the comment!
Hi, for the creamy sauce is 2 cups veg 2 cups coconut milk correct? Four cups seems like quite a lot as the blended result was quite watery and not creamy.
That is correct, the mixture will be quite watery but as they bake it thickens up a ton. If you start with a thickened creamy sauce, the potatoes will be dry. They absorb a lot of the liquid. Trust me it will be perfect!
Thank you Nora, this looks amazing! I have guests coming so I am excited to try it. I am going to be doing a lot of vegan cooking and baking so I am trying to prep days ahead as much as I can relax and enjoy their company. Can I make the cashew sauce two days prior to baking and store airtight in the fridge? That would be amazing. Have a great night!
Yes, you could absolutely do that with no problem. It’s a great dish for company as it makes a lot of potatoes! I hope you all love them, thanks.
Hi, this looks amazing, can’t wait to try it! By coconut milk, do you mean the creamy, thick canned stuff, or the thinner milk designed for drinking that you buy in a carton?
The thinner milk for drinking, not the stuff in a can. You could also use unsweetened almond, soy or even oat milk.
This is my all time favorite vegan recipe, I could eat these potatoes every day! I made for Christmas dinner and I am making again tonight. Sometimes you can’t trust the reviews, but let me tell you. You HAVE to make this dish!!!! Life changing!!!!
OMG! Incredible recipe. Can I give it more stars? It was gobbled up quickly and most of the guests did not know it was vegan. We all enjoyed this rich creamy dish immensely. This recipe will become part of our holiday tradition Thank you!!! Can’t wait to try more of your recipes.
So glad it was enjoyed by everyone! Hope you enjoy the other recipes too.
Hi Nora,
Send I comment, but don’t see it here. I’m resending and apologies if this is a duplicate. The dish was FANTASTIC! Made it for Thanksgiving and Christmas. Wanted to know if it would freeze well?
Thanks.
Henrietta
Hi there, I’m not sure what happened to that comment, but I’m so glad you enjoyed the scalloped potatoes! Yes, they freeze pretty well. Potatoes always tend to get mushier once frozen, but it works. Thank you!
Can it be chilled in the fridge then cooked the next day?
Yes, that will work.
I’m looking forward to making this! How many does this recipe serve?
Thanks so much!
Oops, I see now that it serves about 12. Thanks!
Made this for a work potluck and it was so good! Amazing recipe!
Could white beans be used as a nut-free alternative?
It might work, but I haven’t tried it. If you do, let me know, I think it’s a great idea!
Do you cover while baking?
No, leave them uncovered.
I made this recipe with cannelli beans instead of cashews and it was delicious! I made a half batch so for the sauce I used 1 can of drained and rinsed cannelli beans, 1 cup of vegetable broth, 1/4 cup of nutritional yeast, and a half teaspoon of salt. Next time I’ll add the 1 cup of plant milk as it was slightly drier than I would like.
My son is allergic to nuts, except almonds. Is there anything I could use in place of cashews.
You could use raw, slivered almonds in place of the cashews for good results. Soak the almonds very well before blending, and it should work great! Thanks.
My daughter is allergic to cashews. What would you suggest use instead of cashews?
Btw….you’re recipes ate amazing. Thanks Nora
Sorry for the typo…are amazing!
Thank you so much Renee! If she can have almonds, raw slivered almonds would be the best replacement. Other than that, I’m not sure, it would take some testing. Hope that helps!
Wow! 2 thumbs up for this recipe! It came out AMAZING. I followed the recipe to a “T”.
I’m so glad you liked it!
Oh my goodness!!! These scalloped potatoes are amazing!!! So so yummy!!! Thanks Nora for this awesome recipe!! 🙂
You’re welcome! I’m so glad they were amazing!
Made this and brought to a potluck at work, where most people are not vegan, and it was a MAJOR hit! There was absolutely nothing left over! Thank you for this recipe.
You’re welcome! I love hearing this kind of feedback. 🙂