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
- 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.
Vegan Scalloped Potatoes
- 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)
- Chives, thyme, sage, rosemary, parsley, etc.
- 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.
Nutrition Per Serving (Estimate)
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