These vegan scalloped potatoes are super creamy, rich, and flavorful! The recipe is plant-based (dairy-free), naturally gluten-free, and super easy to make. It’s the perfect dish for the holidays or for a comforting weekend dinner!
I am so excited to share this easy recipe with you. Scalloped potatoes are a wonderful side dish, but can be also enjoyed as the main dish. There are actually only 2 components: The creamy sauce and the potatoes + onion. It’s really a very simple dish. Everyone can make it!
Difference between Scalloped Potatoes and Au Gratin Potatoes
You might be wondering what’s the difference between scalloped potatoes and au gratin potatoes? Both are delicious potato casseroles, but there is one difference, and that is cheese. While scalloped potatoes are baked in a creamy sauce, potatoes au gratin also contain cheese and sometimes even breadcrumbs.
I already shared a recipe for au gratin potatoes (vegan potato bake) on my blog which is cheesy, and yummy! It also contains pumpkin and protein-rich lentils. Click on the name to check out the recipe.
How To Make Vegan Scalloped Potatoes?
Below you can see 4 process shots and I will quickly explain them:
- In the first picture, you can see the blended cashew sauce. You simply add all ingredients to your blender and blend on high until the sauce is creamy and smooth.
- The second picture shows half of the potatoes layered in the casserole dish, right before half of the sauce was poured on them.
- The third photo shows the addition of the thinly sliced onion.
- And in the fourth photo, you can see that I added the remaining potato slices on top.
The next 4 process shots show the following:
- I am pouring the remaining sauce onto the potatoes in the first shot.
- The second photo shows the casserole right before baking.
- In the third picture, you can see the potato casserole right after baking.
- The last photo shows the baked scalloped potatoes garnished with fresh herbs.
As you can see, it’s very easy to make these delicious vegan scalloped potatoes.
Useful Tips
- For the best results, I recommend measuring the ingredients in grams. Simply click on the word “metric” right underneath the ingredients (further down in the recipe card).
- You can make this vegan dish with sweet potatoes for a variation.
- It’s possible to make the scalloped potatoes ahead of time and store the casserole covered in the fridge for 1-2 days. Then bake at 350 °F (ca. 177 °C) for about 30 minutes, or until warm and bubbly.
- Store leftovers covered in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- You can also add healthy veggies in addition such as mushrooms, zucchini, peppers, or whatever you prefer.
These Scalloped Potatoes Are:
- Vegan (dairy-free)
- Flavorful
- Gluten-free
- “Cheesy” even though the dish doesn’t contain cheese
- Satisfying
- Comforting
- Perfect for the holidays
- Quite healthy as they contain only wholesome ingredients
- Easy to make
Should you give these vegan scalloped potatoes a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your vegan potato casserole remake! 🙂
For more savory holiday dishes, check out the following vegan recipes:
- Caramelized Onion Tart
- Vegan Shepherd’s Pie
- Vegan Quiche
- Hearty Vegan Meatloaf
- Vegan Gravy
- Roasted Cauliflower Steaks (Vegan Schnitzel)
- Vegan Green Bean Casserole
Vegan Scalloped Potatoes
Ingredients
Cashew Sauce:
- 1 2/3 cups (400 ml) plant-based milk (see notes)
- 1 2/3 cups (400 ml) vegetable broth
- 1 cup (150 g) cashews soaked (see notes)
- 2 tbsp (15 g) tapioca flour or arrowroot flour
- 1/2 tsp paprika
- Ground black pepper to taste
- 1/2 cup (30 g) nutritional yeast
- 1 1/4 tsp sea salt or less/more to taste
- 1 tsp onion powder
- 3-4 garlic cloves
Other Ingredients:
- 3 lb (1.4 kg) potatoes (about 7-8 medium)
- 1 medium onion
- Fresh herbs to garnish
Instructions
- You can watch the video in the post for visual instructions.Soak cashews in boiling water for about 15 minutes, then drain.
- Meanwhile, peel potatoes and slice them thinly (about 1/8 inch thick). You will need 3 pounds (1.4 kg) of peeled potatoes for this recipe. Also, peel the onion and slice it thinly.
- Preheat oven to 400 degrees Fahrenheit (ca. 204 °C) and grease a 9×13 inch (23x33 cm) baking dish. Set aside.
- To make the cashew sauce, add all sauce ingredients to a blender. Blend on high for about one to two minutes or until completely smooth. The sauce will be very thin at first but don't worry as it will thicken up while baking. Taste the sauce and add more salt/pepper/spices if needed.
- Transfer half of the potatoes to the prepared baking dish and pour half of the sauce on top.
- Spread the sliced onion on top and layer the remaining potatoes over the onion. Pour the remaining sauce in the baking dish.
- Bake for about 60-70 minutes. The baking time depends on the thickness of the sliced potatoes. The potatoes should be fork-tender and golden brown.
- Let cool for about 5-10 minutes, then garnish with fresh parsley or chives. Enjoy!
Notes
- Tips: Please read the blog post for some helpful tips.
- Plant-based milk: You can use any plant-based milk like cashew milk, almond milk, soy milk, coconut milk. I prefer lite canned coconut milk as it makes the sauce creamier and richer.
- Cashews: You can use 1/2 cup (128 grams) of cashew butter instead of soaked cashews.
- Potatoes: I used Yukon gold potatoes, but I am sure Russet potatoes will work fine as well.
- Onion: You can sauté the onion in a skillet with a little oil until golden brown before you add it to the baking dish to add a caramelized flavor.
- If you love potatoes, you might also like these Crispy Pan-Roasted Potatoes or Vegan Hash Browns and German Schupfnudeln.
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
I tried the “make ahead” directions and it did not work out at all. I made this dish 24 hours ahead of time, let the dish return to room temp, and baked at 350 for 30 minutes (per instructions). Sauce did not thicken and potatoes were not cooked. I turned the oven up to 400, and after another 40 minutes, the dish is perfect. It’s convenient to be able to make this ahead of time, and good to know it doesn’t change the cook time or temp at all.
Hi Sara, I think you misunderstood the instructions, or I need to rewrite them. What I meant is, to cook the dish ahead of time (as per the recipe which says 60-70 minutes at 400 degrees) and then the next day reheat it for 30 minutes until warmed through. I hope this helps. 🙂
Just finished eating a serving of this delicious meal. I simply had to comment on how absolutely tasty this is!!! I’ve never had a homemade vegan meal that actually was satisfying me completely. Thanks so much for providing these amazing recipes! xx
You are very welcome, Christina! I am so glad you liked it. 🙂
I just finished baking mine but I had a cup, more of less, left of the cashew sauce since I used less potatoes. Can I use it with another recipe? I would hate to throw it away.
Hi Mariel, you could either freeze it for later use (if you make this recipe again) or pour it into a saucepan and cook it until it becomes a thicker sauce, then use it over any pasta dish. 🙂
Can I use cornstarch instead of tapioca flour or arrowroot flour? Is there a nutritional difference?
Yes, that should be okay.
Can you use Latose Free Milk instead?
You can, but it won’t be vegan then. 🙂
Can you help explains what is nutritional yeast?
Want to fix for Sunday meal for Easter on 4/4/2021
Please reply as soon as possible.
Thankyou
Pat
It adds a cheesy flavor. I have linked a product in the ingredients, you can check it out on Amazon or google it. 🙂
Hi Ela
I was wondering if the cashew sauce would also work well as bechamel sauce in a lasagne? Thanks in advance!
Hi Vera, I don’t think so, because it is too runny. I shared a simple bechamel sauce in this recipe: Vegan Moussaka 🙂
I made this yesterday and oh my god…it was SO good and easy to make. I couldn’t get enough of it. Thank you so much for this recipe.
Yay! I am so glad you loved it. Thanks for your feedback, Judith. 🙂
I made this for dinner and it was delicious! I didn’t change anything in the recipe except to add double the paprika simply because it is one of my favorite spices.,and didn’t peel the potatoes. This is definitely going on our weekly meal plan. Next time we make it we will add some mushrooms and asparagus, not because it needs anything, but just to see how it tastes with those additions. Thank you for yet another delicious (and easy to make!) recipe!
You are very welcome, Annie! So glad it turned out super yummy. 🙂 Thanks for your feedback!
I meal prep on the weekends. Do you think this would turn out well if I refrigerate for a few days before baking?
Hi Maegan, as mentioned in the post, 1-2 days in advance are totally fine. I haven’t tried 3 or 4 days. 🙂
I made this for Christmas dinner and served it with a mushroom Wellington from the Buddhist chef. I used nut pods original flavor for the milk. And served it with mushroom gravy. It turned into a great Christmas meal. However, without the gravy the potatoes seem slightly sweet definitely not savory. Must have been the nut pods. I’ll have to try it with coconut milk next. Are used the slicer on my food processor to slice the potatoes.
I am glad it turned out into a great Christmas meal. Thanks for your feedback, Melody. 🙂
Hi!
I ran out of tapioca flour. What do you think, would it work with cornstarch too?
Hi! I think it should be fine. 🙂
How do I best reheat the leftovers bearing in mind I don’t have a microwave
Preheat oven to 350 degrees F (177 degrees C), cover the dish with aluminium foil, and place in the oven for about 20-30 minutes or until heated all the way through.
Hi Ela,
Thank you so much for this recipe, it’s absolutely delicious, it reminds me of a meal my mum would make when I was younger, so it’s lovely to have a vegan alternative! During lock.down I and my partner have been ordering veg and fruit boxes to home and ended up with SO MANY potatoes that it’s great to use them this way. He loves the dish too! We had it with your vegan mushroom bourguignon – tasty and comforting ☺️
That’s awesome, Jacqui! I am so glad you like the recipe. 🙂
DELICIOUS recipe that doesn’t rely on expensive vegan cheese to make it taste cheesy! Made this last night with some vegan meatloaf and it was truly tops! I got to break in my new mandolin and got perfect results. I left the skin on some redskin potatoes which added great color to the dish too. Thank you so much for this easy, delicious recipe which would rival any non-vegan scalloped potatoes!
That’s awesome, Emily! I am so glad it turned out incredible. Love the idea with the redskin potatoes. Thanks for sharing! 🙂
I love this recipe but more importantly my omni wife loves it! I cook covered for 45 minutes before cooking uncovered for an hour so the potatoes are completely done. Thanks for your creativity!
That’s wonderful! I am glad you and your wife love it. Thanks for your great feedback. 🙂
Dear Ela! I’m going to make this amazing dish again but decided to use coconut milk in a can this time. Do I use the whole thing? Or the thick part only? Last time I used coconut Milk from a carton that’s why!
Thanks for your reply!
Greetings from Cyprus!
I can’t do cahsews. Could i try chickpeas to sub? What do you think?
You can try but I would rather recommend soaked sunflower seeds. 🙂
Can this be made without nutritional yeast? I don’t eat it.
Yes, that’s fine!
This was pretty good! I could taste the flavor of the almond milk I used so I’ll definitely try using canned coconut milk next time. What sides do you make to accompany this dish? It felt like it was missing something to make it the perfect meal. Help! 🙂
Hello, I am glad you liked the recipe! You can serve it with a salad or roasted veggies. 🙂
I made this recipe tonight and was cautiously optimistic. My son is not much of a fan of any of my WFPBNO cooking right now. I made these and he loved it. Even got seconds. I think next time I’ll do a little more of the sauce because my kiddos loved dipping their “meat”balls in it. This is a definite repeat. Thank you!
Sounds awesome, Amanda! I am glad your kids loved it too. 🙂
Loved these scalloped potatoes! It was just me, my husband, and 12 year old daughter, as we are sheltering in place this Easter, so I cut the recipe to about 2/3, so I didn’t have too much, but still had some leftovers. Anyway, it turned out perfect! I followed the recipe pretty exact. I will be sure to check out more of your recipes. Thank you for sharing!!!
-Amanda in the Redwoods
Hi Amanda, I am glad you loved the recipe! Thanks for your feedback. 🙂
This recipe is amazing! I came across your recipes on Pinterest & have made several & I’m amazed how delicious each one is! My husband doesn’t believe I’m feeding him vegan GF food…lol. Thank you for being so talented & caring!!
Michelle
Aww, thank you for your kind feedback, Michelle! It makes me so happy that you and your husband enjoy my recipes. 🙂
I have an allergy to ALL nuts. Do you have any substation recommendations for the cashews?
Thank you!
Soaked sunflower seeds might work fine. 🙂
Ela, this was so good. My husband and non plant-based son loved it as well. We’ll be having this again.
Sounds amazing! I am glad you and your family loved it. 🙂
Is it possible to use something other than cashews for this sauce? Cashews are so expensive SA and I’m looking for budget meals. Would your cheese sauce work or just a plain white sauce?
You could try soaked sunflower seeds. The result won’t be as creamy though. You can, of course, also use my vegan cheese sauce, however, I would make it much thinner (more milk).
Hope this helps. 🙂
I cut the recipe in half (because I cook for 1 + leftovers). I found mine needed more sauce. Probably because I had to use a 13x 9 pan even though I had waaay less potatoes.
I think to really add more “cheesey” taste I would put some store bought vegan cheddar. But only for a fancy occasion.
I put minced garlic on top too because no such thing as too much garlic.
I also seasoned with more spices because I need a little kick (So Cal born and raised and I’m Indian). So I added smoked paprika, a couple dashes of cayanne, and topped with chives.
Will definitely make again with some adjustments.
Sounds very delicious, Surya! I am happy you enjoyed the recipe. 🙂
No need to answer my Previous question. I did exactly as you wrote in the recipe and it turned out AMAZING!!! Wow Ela once more thanks so much! I tried cornflower because I didn’t have the other 2 you suggested and it’s perfect!!!
Again, thanks so much!
I am so glad it turned out amazing, Eliana! Thanks so much for your great feedback. 🙂
Good morning Ela!
Can I ask you please if you cover the potatoes at all when you put them in the oven? And maybe uncover towards the end of baking? Or do you leave it uncovered’ till they are ready? Thanks so much for your answer!
Greetings from Cyprus!
These potatoes are absolutely delicious, my entire family loved them even though I am the only vegan. Thank you for helping me add diversity to my vegan diet!
That’s awesome, Lynne! I am glad that also your non-vegan family loved the recipe. 🙂
This looks super delicious! Going to make it shortly. What would you recommend having it with?
I normally have a salad with it but you can enjoy the gratin with roasted veggies if you like or mabye marinated Portobello mushrooms.
Potato bake is my favorite! Yours looks so delicious! Lots of love, Bianca
Thank you, Bianca! I am glad you enjoy it too. 🙂
Hi Ela! I really enjoy in all of your recipies!
Can I use all purpose flour instead?
Thanks! ❤️
Actually Hi Michaela! Sorry for calling you Ela.
No worries, most people call me Ela and that’s perfectly ok. 🙂
Yes! Regular flour should be totally fine! I am glad you enjoy my recipes, Elizabeta. 🙂
Omg so so good! Love that these are just as yummy as leftovers. So gooey and yummy and THANK YOU, Ela, yet again!
You are very welcome, Kathleen! I am so glad the recipe turned out amazing. 🙂
This recipe was easy to follow and tasted delicious. I followed the directions exactly as written (using light coconut milk and raw cashews softened in boiling water as the base of the sauce). The *only* drawback is that the appearance of my casserole was not very appetizing. I followed the layering and cooking instructions precisely, but compared to your beautiful photos, my casserole did not look nice. The top of mine was MUCH browner and “puffier” than it appeared in your photos. I am a very visual person, so this was disappointing. Of course, I am new to vegan cooking, so perhaps I can experiment to get that creamy look shown in your photos (perhaps I should cover it next time in foil for part of the time (?) or experiment with different plant milks for that creamier, more appetizing look).
That said, I will definitely make this recipe again. Thank you for sharing it!
Hi Lindsay, I am glad you loved the recipe! As regards the appearance. If you say yours was MUCH browner than mine, it seems that your oven temperature was different from mine (every oven is different). I have a gas oven and the temperature often isn’t very precise. Maybe that’s why mine looks less brown. You can definitely use foil the next time to cover the casserole or bake it for a shorter time. Hope this helps! 🙂
Just made this for Christmas dinner tonight! My house smells amazing. I followed the exact recipe and so far it looks great. It was super easy too!
I am so glad you liked the recipe, Alison. Thanks for your great feedback! 🙂
This looks amazing! Wondering if there’s anything that could sub for the cashews? Thank you!
Hi Tina, it’s actually mentioned in the recipe notes: “You can use 1/2 cup (128 grams) of cashew butter instead of soaked cashews.”
Hope this helps. 🙂
what about a substitute for cashews when there is an allergy? i might try to blend some boiled potatoes with coconut milk to see if the consistency will help.
I would recommend coconut cream instead of coconut milk. Please report back how it turned out. 🙂
I made this last night and it turned out delicious!
My boyfriend who is a chef and newly vegan (yay!) thought it was delicious too. (He was also impressed when he saw it. “Wow you made a gratin?)
I accidentally used normal salt and I thought it a bit on the salty side but my guy thought it was perfect.
Still I thought it was delicious.
All of your recipes are Ela!
And easy to follow because you use the metric system as well.
And lots of potatoes which we love here in Sweden!
Thanks so much for your wonderful feedback, Angela! I am so glad you both loved the recipe! 🙂
Hi! Can you please share your pantry staple ingredients for most of your recipes? I’m at a loss and I don’t want my money on the drain for buying ingredients that aren’t essential to my vegan journey. Thanks!
Hi Michico, for most of my savory recipes, I use the following pantry staple ingredients:
Canned and dried chickpeas and beans
Dried lentils
Plant-based milk (mainly canned coconut milk)
Tomato sauce (passata)
Tomato paste
Rice
Pasta
Tapioca flour
Cornstarch
Rice flour
Chickpea flour
Almond flour
Oats
Cashews
Nutritional yeast
Coconut oil
Soy sauce
Balsamic vinegar (or apple cider vinegar)
Different spices (salt, pepper, onion powder, paprika, oregano, smoked paprika, cumin, nutmeg, ginger, cinnamon…)
Flax seeds/chia seeds
And then, of course, lots of fresh produce, which varies often.
For desserts, I use the following pantry staple ingredients (plus different ones mentioned above):
Raisins
Dates
Shredded unsweetened coconut
Cocoa powder
Peanut butter or cashew butter or sunflower seed butter
Coconut sugar, brown sugar, Erythritol or Xylitol
Maple syrup
Silken tofu or regular tofu
Dairy-free chocolate chips
Baking powder and baking soda
Vanilla extract
Hope this helps! 🙂
Can you make this without nutritional yeast?
Sure, but it won’t have a “cheesy” flavor. 🙂
Just made this and omg!!! I have no words.
Sounds wonderful, Marina! Thanks for your great feedback. 🙂
Absolutely delicious! I had to substitute a couple of ingredients for cornflour because I couldn’t wait to try this recipe but it still came out amazingly! Will do the proper version in time for the Christmas dinner!
Yay, so glad you liked it, Yin! Happy holidays! 🙂
Would this freeze well to prep ahead of time?
Hello Lara, please check the “Useful Tips” in the blog post where I wrote the following:
Hi Ela! What can I say… You are amazing woman that share amazing and mouthwatering recipes with the world ? I’m trying your recipes about twice a week since I started following you on Instagram ? My kids and hubby and I enjoy dishes everytime I make something from your recipe list ?? I am a high raw vegan and I like some cooked /baked food for my dinner along with a huge salad bowl ❤️? What I like the most about your recipes is that these are low fat, gluten-free, vegan and veeery delicious and it is exactly what I need to fulfil my LFHC vegan lifestyle ✔️❤️ Sending many blessings and wishes towards you ?
Aww, thank you so much, Tatjana! Such a sweet comment, which really made my day. I really appreciate it a lot and I am so glad you like my recipes!
Much love, Ela
I made this today and it was so delicious💚😍 Thank you so much.
You are welcome, Zara. 🙂
I just found you from a post in FB Plant Based over 50.
I think I hit the jack pot when I found your Pintrest Boards. It’s just what I’ve been looking for these pass several weeks. I’m new to this life style and needed some easy simple recipes. .
Your recipes are easy to follow, I love that you have pictures to show what the steps are suppose to look like. I can hardly wait to feed my husband some of his favorites using your recipes.
Thank you for sharing (and caring)
MsMyra
You are very welcome! I hope you will like all the recipes that you try. 🙂
ElaVegan has the best recipes around the globe ❤️
Aww thank you so much, Kris! I am so glad you like my recipes. 🙂