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
Laura Jean
Can I use cornstarch instead of tapioca flour or arrowroot flour? Is there a nutritional difference?
Ela
Yes, that should be okay.
Georgina
Can you use Latose Free Milk instead?
Ela
You can, but it won’t be vegan then. 🙂
Patirica A
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
Ela
It adds a cheesy flavor. I have linked a product in the ingredients, you can check it out on Amazon or google it. 🙂
Vera
Hi Ela
I was wondering if the cashew sauce would also work well as bechamel sauce in a lasagne? Thanks in advance!
Ela
Hi Vera, I don’t think so, because it is too runny. I shared a simple bechamel sauce in this recipe: Vegan Moussaka 🙂
Judith
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.
Ela
Yay! I am so glad you loved it. Thanks for your feedback, Judith. 🙂
Annie
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!
Ela
You are very welcome, Annie! So glad it turned out super yummy. 🙂 Thanks for your feedback!
Maegan
I meal prep on the weekends. Do you think this would turn out well if I refrigerate for a few days before baking?
Ela
Hi Maegan, as mentioned in the post, 1-2 days in advance are totally fine. I haven’t tried 3 or 4 days. 🙂
Melody
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.
Ela
I am glad it turned out into a great Christmas meal. Thanks for your feedback, Melody. 🙂
Eszti
Hi!
I ran out of tapioca flour. What do you think, would it work with cornstarch too?
Ela
Hi! I think it should be fine. 🙂
Reem bieber
How do I best reheat the leftovers bearing in mind I don’t have a microwave
Ela
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.
Jacqui
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 ☺️
Ela
That’s awesome, Jacqui! I am so glad you like the recipe. 🙂
Emily F
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!
Ela
That’s awesome, Emily! I am so glad it turned out incredible. Love the idea with the redskin potatoes. Thanks for sharing! 🙂
Sharon
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!
Ela
That’s wonderful! I am glad you and your wife love it. Thanks for your great feedback. 🙂
Eliana
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!
Angela Singrey
I can’t do cahsews. Could i try chickpeas to sub? What do you think?
Ela
You can try but I would rather recommend soaked sunflower seeds. 🙂
Naginder
Can this be made without nutritional yeast? I don’t eat it.
Ela
Yes, that’s fine!
Lay E.
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! 🙂
Ela
Hello, I am glad you liked the recipe! You can serve it with a salad or roasted veggies. 🙂
Amanda
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!
Ela
Sounds awesome, Amanda! I am glad your kids loved it too. 🙂
Amanda
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
Ela
Hi Amanda, I am glad you loved the recipe! Thanks for your feedback. 🙂
Michelle
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
Ela
Aww, thank you for your kind feedback, Michelle! It makes me so happy that you and your husband enjoy my recipes. 🙂
Kara
I have an allergy to ALL nuts. Do you have any substation recommendations for the cashews?
Thank you!
Ela
Soaked sunflower seeds might work fine. 🙂
Jo Anna
Ela, this was so good. My husband and non plant-based son loved it as well. We’ll be having this again.
Ela
Sounds amazing! I am glad you and your family loved it. 🙂
Caeli Manuel
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?
Ela
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. 🙂