This easy vegan scalloped potatoes recipe is a fan favorite with a creamy, cheesy cashew sauce that's dairy-free, gluten-free, and made with no added oil or vegan butter.
Scalloped potatoes are the ultimate comfort food and my absolute favorite potato recipe. My vegan version of this classic recipe has a few surprises, like miso paste and mustard in cashew cream sauce. That’s a combo I discovered while perfecting vegan pizza cheese. And it's a total flavor-boost!
The result? My signature potato side dish has traveled to multiple family gatherings where it’s been revered by generations, and it’s a standing request for ‘next time.’ Or should I say expectation?
And this year, my best scalloped potatoes will be accompanied by my newest sweet potatoes casserole, classic creamed onions, and coconut bliss balls (for a sweet treat). It's going to be epic!
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Table of Contents
Why You'll Love This Recipe
- Made with plant-based ingredients that are dairy-free, gluten-free, and prepared with no added oil.
- The creamy blender white sauce comes together quickly.
- You can make parts of this recipe ahead of time.
Ingredients and Substitutions
- Potatoes. I recommend yellow potatoes like Yukon Gold because they have a creamy texture and buttery flavor. Save the russet potatoes for baked or twice-baked potatoes.
- Cashews. Use raw cashews (the white ones). Salted and roasted cashews might be great for snacking but not for cashew cream recipes like vegan sour cream or vegan mayonnaise.
- Nutritional Yeast. The heart of vegan cheese sauce is all about 'nooch' (nutritional yeast). It's so popular that you can find it in many grocery stores. If not, your local healthy food shop will have it.
- Miso Paste. This is the first of my secret cheese sauce ingredients because it's subtly sweet and has an umami flavor. My go-to is Shiro, white miso paste, but you can find soy-free miso and other types that you can use for this recipe.
- Mustard. Yes, prepared yellow mustard! It enhances the cheesy flavor. I use American-style mustard, but Dijon adds sharpness if you want to mix and match.
- Plant Milk. I used oat milk because that's what we always have on hand, but almond milk or soy milk can also be used. I've never tried this recipe with coconut milk, but I'd recommend the light variety if you use it so the sauce isn't too thick.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
I sometimes add hemp seed vegan bacon bits for a smoky flavor and crunchy texture. Mix them with the onions and garlic for bacon flavor throughout the dish. You could also garnish baked scalloped potatoes with vegan parmesan cheese for a final boost of cheesy flavor.
Step-by-Step Instructions
Cook onions and garlic in a small frying pan.
Soak cashews, then blend them with the rest of the sauce ingredients in a blender or food processor.
Peel and thinly slice the potatoes. Layer half the potato slices in a large baking dish (9x13).
Pour half the sauce over the potatoes.
Add half of the onions and garlic. Then, repeat the layers.
Cover and bake for 30 minutes. Uncover and bake for 30 minutes or until the potatoes are tender.
Pro Tips
- Even if you have a high-speed blender, I recommend soaking the cashews before blending. This makes the creamiest sauce.
- Slice the potatoes thin (about ⅛ inch thick). I always take time to sharpen my chef's knife before slicing them. You can also use a vegetable or mandoline slicer. The first time I made scalloped potatoes, I used my food processor with a thin blade, but the thin slices didn't come out as whole, even, or pretty. You might do a better job with it.
- This recipe makes a big batch (12 servings). I used a large baking dish, 13.5 x 9.5. If you don't have one, you can use a smaller, deeper baking dish or separate the ingredients into 2 separate dishes.
Denise's Tip
When peeling and slicing the potatoes, I divide the number into 2 bowls so they're easily divided in half. Maybe that's a little obsessive, but it makes the process easier. Plus, I don't need to make a snap judgment about what 'looks like' half.
How to Make Scalloped Potatoes Ahead
You can make all or part of this recipe ahead of time. Here are my best tips:
- Blend the sauce and store it in an airtight container in the refrigerator for 2 days. Stir well before adding it to the potatoes.
- Cook the onions and garlic a day ahead or earlier in the day. Transfer them to a bowl or container and keep them in the refrigerator overnight or at room temperature for a few hours.
- Peel and slice the potatoes and store them in a large bowl with cold water in the refrigerator overnight.
- As an alternative, you can make and bake the entire casserole. Let it cool to room temperature and store it in the refrigerator. Reheat at 350 F (176 C) for 30-40 minutes. Cover the dish for the first 15 minutes to assist in the reheating, then uncover and continue baking until it is warm and bubbly.
Cut Cooking Time
The best way to reduce cooking time is to parboil the potatoes. Here's how:
- Peel them and add them to a pot of cold water.
- Bring the water to boiling, then reduce the heat so the potatoes are simmering.
- Simmer for 5-10 minutes until the potatoes are tender but not falling apart. Rinse the potatoes in cold water, then thinly slice them.
- Note: Parboiling will reduce cooking time by about half. The sauce will be much creamier as a result.
Serving Suggestions
Serve this classic side dish on your next special occasion with all the traditional trimmings, like stuffed seitan roast with flourless mushroom gravy. They also pair well with a main dish of chickpea cutlets and mustard sauce or easy air fryer vegan chicken with raspberry chipotle sauce. Ok, that's three great dinners, and I'm having them all this year!
Frequently Asked Questions
Transfer leftover scalloped potatoes into a smaller baking dish tightly covered with foil or plastic or in an airtight container. Keep them in the refrigerator for 4 days.
I don't recommend freezing scalloped potatoes because the potatoes will become mushy after reheating. They are perfectly edible but know that the potatoes will have a different texture, the sauce will likely be thinner, and the flavor will be slightly diluted.
Reheat scalloped potatoes in a foil-covered baking dish in the oven at 350 F (176 C) for 25-30 minutes. You can also reheat portions in the microwave. Cover the dish or plate with plastic wrap with some milk to keep them from drying out.
Cheese - that's the difference. Scalloped potatoes consist of thinly sliced potatoes in a creamy sauce. Au gratin is a French term referring to a casserole topped with cheese and breadcrumbs. When it comes to scalloped potatoes and au gratin, there are a lot of crossovers, but if it ever comes up on a quiz, now you know.
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👩🏻🍳 Recipe
Easy Vegan Scalloped Potatoes
Rate this Recipe:
Equipment
- 1 9x13-inch baking dish see notes for more options
- 1 medium frying pan or skillet
- 1 blender or food processor
- 1 sheet aluminum foil to cover baking dish
Ingredients
- 4 pounds potatoes - peeled and sliced (see note 1)
- 1 large onion - chopped (1 ½ - 2 cups)
- 4 cloves garlic - minced or pressed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups cashews
- 2 cups plant milk
- 2 cups vegetable broth
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon prepared mustard - yellow American or Dijon or a mix
- ½ teaspoon miso paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ cup chives - chopped (optional)
Instructions
- Place the cashews in a small bowl and cover them with boiling water. Let them soak for 15 minutes or longer until you are ready to make the sauce.
- While the cashews soak, heat a skillet or frying pan to medium-high heat. Add the onions and stir them constantly for 2-3 minutes until they soften and become translucent.
- Stir in the garlic and ½ teaspoon of salt and pepper for about 30 seconds. Remove the pan from the heat and set aside.
- Drain the cashews and add them to a blender. Then add 2 cups of plant milk and vegetable broth, ½ cup nutritional years, 1 tablespoon lemon juice, 1 tablespoon prepared mustard, ½ teaspoon miso paste, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Blend the sauce until smooth. Scrape the sides if needed so all the cashews are blended.
- Preheat the oven to 400 F (200 C).
- Peel the potatoes and slice them about ⅛-inch thick. Layer half of the potatoes in the bottom of the baking dish. Pour half the sauce over the top and half the onions and garlic over the top of the sauce. Repeat with the remaining potatoes, sauce, and onions.
- Cover the baking dish with foil and place it in the middle rack of the oven. Bake for 30 minutes. Then, remove the foil and bake for 30 minutes. Test the potatoes by piercing them with a fork. If the potatoes are still firm, bake for 10-20 minutes more. Add the foil if the top starts to become too brown.
- When the potatoes are tender, remove the baking dish from the oven, cover, and let the potatoes sit for about 5 minutes.
- Garnish with chopped chives, parsley, or vegan parmesan cheese, if desired.
Notes
- I recommend yellow potatoes like Yukon Gold because they have a creamy texture and buttery flavor.
- If you don't have a huge baking dish, use a large, deeper dish or 2 smaller ones.
- Make the sauce and/or cooked onions and garlic 2 days ahead. The potatoes can be peeled, sliced, and stored in cold water in the refrigerator overnight or on the counter for a few hours before cooking. This keeps them from going brown.
- You can cook the entire dish, cool to room temperature, then cover it tightly with foil. Refrigerator overnight and reheat on the day.
- Refrigerate leftovers in a smaller baking dish or airtight container for 4 days. I don't recommend freezing because the potatoes because the texture won't be as pleasing and flavorful.
- Reheat in a covered baking dish at 350 F (176 C) for 15-20 minutes, then uncover and bake for 10-15 minutes.
Nutrition
Nutritional information is an estimation only.
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Michelle Duran
Went well with our Christmas dinner! Will definitely make again! Added dairy free Parmesan to the top for last few minutes. Yum!
Denise Perrault
Glad you like them! I made a batch for Christmas dinner too and already have the request for next year. 🙂