This healthy "cheesy" Vegan Scalloped Potatoes recipe is completely dairy-free, oil-free, and made with whole-food plant-based ingredients. But it has all the richness and creaminess of traditional scalloped potatoes! (Gluten-free)
I love making healthier versions of classic comfort foods.
And these scalloped potatoes are just as creamy and delicious as the traditional version!
They are made with no heavy cream or butter. Just all whole food, plant-based ingredients.
There is so much flavor from the rich vegan cheese sauce. Plus it includes protein, fiber, and iron.
It's a satisfying side dish for Thanksgiving, Christmas, holidays, get-togethers, or simply an everyday dinner side.
Ingredients for Vegan Scalloped Potatoes
For this recipe you will layer in a large casserole dish then bake in the oven:
- Potatoes: I use Yukon gold potatoes since they're naturally creamy and buttery, but you can use russet potatoes if desired. I buy organic potatoes when possible. Peeling the potatoes is up to your personal preference. You can 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.
- Yellow onion: Or substitute with sweet onion or white onion if needed.
- Fresh garlic cloves: We will use five cloves for this recipe, but you can use even more if you love garlic!
- Raw cashews: This is the base for our creamy sauce.
- 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: Use low sodium if desired.
- Nutritional yeast: This adds the "cheesy" flavor.
- White miso: Or substitute sea salt, but I recommend miso if you have it for a fuller, richer flavor.
- Smoked paprika: This provides a slight smoky flavor, but you can leave it out if you wish.
Garnish: Before serving, you can also top the dish with a couple teaspoons of chopped fresh herbs if desired. (Fresh thyme, sage, oregano, sliced chives, etc.)
Slicing the potatoes: We will thinly slice the potatoes to layer in a baking dish. You can use a mandoline slicer if you have one. However I just very carefully slice as thin and evenly as possible with a knife.
Making the cashew cream sauce: We'll use a blender to blend the cashew sauce to pour over the sliced potatoes. (A Nutribullet works great if you have one.) 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.
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.
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 completely 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.
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 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 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 large 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 garnish if desired, and salt/pepper to taste.
Nutrition Per Serving (Estimate)
If you are enjoying this healthy oil-free Vegan Scalloped Potatoes recipe, also check out:
- Vegan Mini Meatloaf with Balsamic Glaze
- Lentil Quinoa Fall Salad
- Lemon Garlic Orzo with Asparagus
- Vegan Broccoli Potato Soup