Vegan Scalloped Potatoes

This healthy Cheesy Vegan Scalloped Potatoes recipe is completely dairy-free, oil-free, and made with whole-food plant-based ingredients. But they have all the richness and creaminess of traditional scalloped potatoes! (Gluten-free)

This healthier scalloped potatoes recipe is just as creamy and delicious as the traditional version!

Except it is made with no heavy cream or butter and all whole food, plant-based ingredients.

There is so much flavor from the onions, garlic, and vegan cheese sauce, plus it has protein and fiber.

It makes a satisfying side dish to bake in the oven for Thanksgiving, Christmas, holidays, get-togethers, or simply an everyday dinner side.

Ingredients for Vegan Scalloped Potatoes

For this recipe you will need:

• Potatoes: I use Yukon gold potatoes since they're naturally creamy and buttery, but you can use russet potatoes if desired.
• Yellow onion
• Garlic
• Raw cashews
• Soy milk: Be sure to use plain and unsweetened plant milk. (Or substitute with your own favorite variety of dairy-free milk such as cashew milk, oat milk, or almond milk.)
• Vegetable broth
• Nutritional yeast: This adds the "cheesy" flavor.
• White miso: Or substitute sea salt, but I recommend miso if you have it.
• Smoked paprika: This provides a nice richness and slight smoky flavor.

Before serving, you can also garnish with a couple teaspoons of chopped fresh herbs if desired (such as fresh thyme, sage, oregano, or sliced chives).

Preparation and Tips

• Slicing the potatoes: You will thinly slice the potatoes to layer in a baking dish. Use a mandoline slicer if you have one. However I just very carefully slice as thin and evenly as possible.
• Making the cashew cream sauce: You'll use a blender to blend the cashew sauce to pour over the sliced potatoes in a casserole dish. Adjust the taste as desired or add black pepper. If you do not have a high-powered blender, I suggest soaking your cashews several hours or overnight to help blend a smoother sauce.
• Add richness: This version is completely whole food plant-based, however you can opt to add vegan butter, vegan cheese, or olive oil for added richness if desired.
• Leftovers: Store leftovers in the refrigerator covered with foil or an airtight container. We find they keep for about 3-4 days.

For more inspiration, browse all potato recipes or side dish recipes.

Vegan Scalloped Potatoes

A healthier scalloped potato recipe made with whole-food, plant-based ingredients. But still as rich and creamy as the traditional version!

4.67 from 6 votes

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Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 10 side servings

US CustomaryMetric

Ingredients

• 3 1/2 lbs. potatoes (I use yukon gold)
• 2 small/medium yellow onions
• 5 cloves garlic (or more)

For the creamy sauce:

• 1 1/2 cups raw cashews
• 2 cups plain soy milk (unsweetened)
• 1 3/4 cups vegetable broth
• 2/3 cup nutritional yeast
• 1 1/2 Tbsp. white miso paste (or 1 1/2 tsp. salt)
• 1/2 tsp. smoked paprika (or more)

Garnish (optional):

• Chives, thyme, sage, rosemary, parsley, etc.

Instructions

• Quick soak the cashews: in a bowl, cover the raw cashews with hot water (~160°F / 71°C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*
• Preheat oven to 400°F (204°C).
• Dice onions and mince garlic.
• In a skillet over medium-high heat, sauté onions with a little salt for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) Add garlic, stir, and sauté 1 more minute. Set aside.
• Meanwhile, thinly slice the potatoes about 1/8-inch thick. Set aside.
• Make the creamy sauce: drain water from the soaked cashews and add them to a high-powered blender with the rest of the sauce ingredients. Blend for 1 minute or until smooth.
• In a 9 x 13-inch casserole dish (lightly sprayed or buttered to help prevent sticking if desired), begin layering. Layer half the potatoes, then the entire onion/garlic mixture, then pour half the sauce on top.
• Layer the rest of the potatoes and pour the remaining sauce on top. (Potatoes should be mostly submerged – you can gently press down if needed.)
• Bake for 60 minutes or until crust is lightly golden and potatoes are cooked through.
• Add garnishes if desired and salt/pepper to taste.

Notes

*Blender: If you don't have a high-speed blender, you may want to soak your cashews 8 hours or overnight.

Layering: When layering, be sure to leave a little room (not filling it completely to the brim) as the sauce will thicken and bubble in the oven.

Baking time: This can vary based on your oven and how thin you sliced the potatoes. After 60 minutes, gently pierce potatoes with a fork to check tenderness and return to oven for 10-20 minutes if necessary.

Potatoes: I prefer Yukon golds since they’re creamy/buttery, but feel free to substitute russets or even sweet potatoes or yams. Peeling the potatoes is personal preference – I usually don’t bother, but peel yours if you’d like.

Extra-cheesy option: Sprinkle a light layer of dairy-free cheddar shreds in the middle layer as you’re assembling before baking. (Or top with cheese during the last 10-15 minutes of bake time.)

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Scalloped Potatoes

Amount per Serving

Calories

274

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Potassium

 

958

mg

27

%

Carbohydrates

 

39

g

13

%

Fiber

 

6

g

25

%

Sugar

 

4

g

4

%

Protein

 

10

g

20

%

Vitamin A

 

243

IU

5

%

Vitamin C

 

33

mg

40

%

Calcium

 

96

mg

10

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying these healthy oil free Vegan Scalloped Potatoes, also check out:

• Vegan Mini Meatloaf with Balsamic Glaze
• Lentil Quinoa Fall Salad
• Lemon Garlic Orzo with Asparagus
• Vegan Broccoli Potato Soup

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