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Vegan scalloped potatoes on a white plate with fork and fresh thyme

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.
AuthorKaitlin - The Garden Grazer
Prep Time:25 minutes
Cook Time:1 hour
Total Time:1 hour 25 minutes
CourseSide Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings10 side servings


  • 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.


  • Preheat oven to 400°F (204°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.


*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)

Calories: 232 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Potassium: 802 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 220 IU | Vitamin C: 31 mg | Calcium: 79 mg | Iron: 3 mg