Vegan Scalloped Potatoes (Oil-Free!)

These Vegan Scalloped Potatoes are just as creamy & delicious as the traditional version... but made with healthier whole-food plant-based ingredients! Perfect for holidays, gatherings, or everyday side dish. (Vegan, gluten-free, oil-free.)

I love making healthier versions of classic comfort foods that taste just as decadent as the original!

These scalloped potatoes are so creamy and delicious but are made with no heavy cream or butter. Just whole food, plant-based ingredients!

There's so much savory flavor from the vegan cheese sauce made with cashews. (Plus it's a good source of protein, fiber, and iron.)

It's such a satisfying side dish for Thanksgiving, Christmas dinner, holidays, get-togethers, or any day you need a little extra comfort.

Ingredients for Vegan Scalloped Potatoes

For this recipe you will layer in a large casserole dish then bake in the oven:

• Gold potatoes: I like using Yukon gold potatoes since they're naturally creamy and buttery, but you can use russet potatoes or white potatoes if desired. I buy organic potatoes whenever possible. Peeling the potatoes is up to you. You can peel them if you'd like, but I usually don't bother (especially if I'm using organic potatoes). The skins are a great source of nutrients and it gives the dish a nice "rustic" feel.
• Yellow onion: Or substitute with sweet onion or white onion if needed.
• Fresh garlic cloves: We'll use five or six cloves for this recipe, but you can use even more if you love garlic!
• Raw cashews: This helps create the rich & creamy base for our sauce.
• Plant milk: Be sure to use plain and unsweetened non-dairy milk. I use homemade cashew milk, but you can substitute with your own favorite dairy-free milk such as soy milk, oat milk, or almond milk.
• Vegetable broth: Be sure to use low sodium if desired.
• Nutritional yeast: This adds the savory "cheesy" flavor.
• Apple cider vinegar
• White miso: Or substitute sea salt, but I recommend miso if you have it. It adds a fuller, richer flavor.

Tips

Slicing the potatoes: You can use a mandoline slicer if you have one for the thin slices. I don't have one, so I carefully slice as evenly as possible with a knife.

Making the cashew cream sauce: We'll use a high-speed blender to blend the cashew sauce to pour over the sliced potatoes. Adjust the taste as desired or add black pepper. If you don't have a high-powered blender, I suggest soaking your cashews several hours or overnight to help blend a smoother sauce.

Layering: When layering the sauce and potatoes in your casserole dish, be sure to leave a little room at the top (not filling it completely to the brim) because the sauce will thicken and bubble in the oven.

Spraying your baking dish: I choose not to spray my pan with oil or non-stick spray. It does stick a little, but I consider it an acceptable amount. Be sure to lightly spray yours if desired however!

Customizing

Potatoes: I prefer Yukon golds, but feel free to substitute russets or even sweet potatoes or yams. A combination of a couple different potato varieties would be fun too.

Add richness: This version is whole food plant-based, however you can opt to add vegan butter, vegan cheese, or olive oil for added richness if desired.

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

Serving

Garnish: Before serving, you can also top the dish with a couple teaspoons of chopped fresh herbs if desired. (Fresh thyme, sage, rosemary, oregano, sliced chives, etc.)

Storing

Store leftovers in the refrigerator in an airtight container. I find it keeps for about 4 days. Simply reheat in the microwave when ready to enjoy.

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

Vegan Scalloped Potatoes (Oil-Free!)

These scalloped potatoes are just as creamy & delicious as the traditional version... but made with healthier whole-food plant-based ingredients! Perfect for holidays, gatherings, or everyday side dish.

4.88 from 8 votes

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Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 10 side servings

US CustomaryMetric

Ingredients

• 3 lbs. Yukon gold potatoes
• 1 large yellow onion
• 5-6 cloves garlic

For the creamy sauce:

• 1 1/4 cups raw cashews, soaked*
• 1 1/2 cups plant milk (plain & unsweetened)
• 1 1/2 cups vegetable broth
• 1/2 cup nutritional yeast
• 1 1/2 Tbsp. apple cider vinegar
• 1 1/2 Tbsp. white miso paste (or 1/2 tsp. salt, more/less to taste)

Garnish (optional):

• Fresh chives, thyme, sage, rosemary, parsley, etc.

Instructions

• Preheat oven to 400°F (200°C).
• Finely dice onion and mince garlic.
• In a skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) When onion is translucent, add garlic and sauté 1 more minute. Set aside.
• Meanwhile, thinly slice the potatoes about 1/8-inch thick, or less. Set aside. (I leave the skins on the potatoes, but you can peel them before slicing if desired.)
• Make the creamy sauce: Add all sauce ingredients to a high-powered blender. Blend for 1 minute or until smooth.
• In a large 9 x 13-inch casserole baking dish (lightly sprayed to help prevent sticking if desired), begin layering. Layer half of the potatoes, then the entire onion/garlic mixture, then pour half of the sauce (about 2 cups) on top.
• Layer the rest of the potatoes and pour the remaining sauce on top. (The potatoes should be mostly submerged – gently press down if needed.)
• Cover with foil and bake for 45 minutes. Remove foil, then bake 15-20 more minutes or until top is lightly golden and potatoes are tender and cooked through. Add any desired garnish, and salt & pepper to taste.

Notes

*Soaking cashews: In a heat-safe bowl, cover the raw cashews with hot water until they’re submerged. Set aside and let sit for about 10 minutes. Then drain and rinse before using. 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 at the top (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.

Recipe originally published November 2018. Updated September 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Scalloped Potatoes (Oil-Free!)

Amount per Serving

Calories

232

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Potassium

 

802

mg

23

%

Carbohydrates

 

33

g

11

%

Fiber

 

5

g

21

%

Sugar

 

4

g

4

%

Protein

 

8

g

16

%

Vitamin A

 

220

IU

4

%

Vitamin C

 

31

mg

38

%

Calcium

 

79

mg

8

%

Iron

 

3

mg

17

%

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

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this healthy oil-free Vegan Scalloped Potatoes recipe, also check out:

• Vegan Mini Meatloaf with Balsamic Glaze
• Fall Harvest Quinoa Salad
• Vegan Broccoli Potato Soup

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