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!
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Servings: side servings
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
*If you don't have a high-speed blender, you may want to soak your cashews 8 hours or overnight.
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 times 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.
I prefer Yukon golds since they’re creamy/buttery, but feel free to substitute russets or even sweet potatoes or yams.
I highly recommend using miso in the sauce, but salt works too.
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)
Calories: 274kcal | Carbohydrates: 39g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Potassium: 958mg | Fiber: 6g | Sugar: 4g | Vitamin A: 243IU | Vitamin C: 33mg | Calcium: 96mg | Iron: 3mg
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Martha
Made this and the whole family enjoyed your healthy alternative to traditional scalloped potatoes. Creamy and tasty. Thank you.
Kaitlin
Great to hear! Thanks for your feedback.