Ever craved that comforting, creamy goodness of scalloped potatoes but needed a plant-based version? I’ve been there. That first bite of tender potato slices bathed in rich, savory sauce—it’s pure comfort food magic.
Traditional recipes rely heavily on dairy, but these Vegan Scalloped Potatoes deliver all that luxurious texture and depth of flavor without a drop of animal products. They’re not just “good for vegan food”—they’re flat-out delicious by any standard.
Why This Recipe is Awesome
These Vegan Scalloped Potatoes aren’t just a pale imitation of the classic—they’re a revelation. The cashew-based cream sauce achieves that incredible silky texture you crave, while nutritional yeast provides that subtle cheesy flavor that makes traditional versions so addictive.
What makes this recipe particularly special is how it treats the humble potato with respect, creating those perfect alternating layers of starchy comfort and velvety sauce. Unlike many vegan alternatives that rely heavily on processed ingredients, this dish uses whole foods to create depth and richness. The garlic-infused sauce penetrates each potato layer during baking, creating flavor development that rivals any dairy-based version.
Plus, it’s a crowd-pleaser that satisfies everyone at the table, regardless of dietary preference—making it perfect for holiday gatherings or family dinners.
Equipment needed: Blender, 9×13 baking dish, sharp knife, cutting board, measuring cups and spoons
Vegan Scalloped Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes sliced 1/8 inch thick
- 1 1/2 cups raw cashews soaked in hot water for 30 minutes
- 2 cups vegetable broth
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 medium yellow onion thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh chives chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or vegan butter.
- Prepare the cashew cream sauce by draining the soaked cashews and placing them in a high-speed blender with vegetable broth, garlic, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend until completely smooth and creamy, about 1-2 minutes.
- Heat olive oil in a skillet over medium heat and add sliced onions. Sauté for 5-7 minutes until soft and translucent but not browned.
- Mix the sautéed onions into the cashew cream sauce along with the fresh thyme, and stir to combine thoroughly.
- Begin layering your casserole by placing a single layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them.
- Pour approximately 1/4 of the sauce over the first layer of potatoes, using a spatula to spread it evenly.
- Repeat with remaining potatoes and sauce, creating 3-4 layers and finishing with sauce on top. Ensure all potato slices are covered to prevent them from drying out.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the potatoes are fork-tender.
- Let the dish rest for 10 minutes before serving to allow the sauce to set slightly. Garnish with fresh chives just before bringing to the table.
Notes
- For extra richness, add 2 tablespoons of vegan butter to the sauce mixture before blending.
- Yukon Gold potatoes work best for their buttery flavor and creamy texture, but russets or red potatoes can also work.
- If you don’t have time to soak cashews, you can quick-soak them by pouring boiling water over them and letting them sit for 15 minutes.
- For a nut-free version, substitute the cashew cream with 2 cups of unsweetened, plain soy or oat milk blended with 3 tablespoons of all-purpose flour.
- This dish can be assembled up to 24 hours in advance and refrigerated unbaked. Add an extra 10-15 minutes to the baking time if cooking from cold.
Calories & Nutritional Info
- Calories: Approximately 280 calories per serving
- Protein: 8g per serving
- Fat: 12g per serving
- Carbohydrates: 38g per serving
- Fiber: 5g per serving
- Allergen information: Contains tree nuts (cashews)
- Dietary suitability: Vegan, dairy-free, egg-free, gluten-free
Common Mistakes to Avoid
- Cutting potatoes too thick. Aim for 1/8 inch slices for even cooking and that perfect texture. Inconsistent slices will cook unevenly.
- Not fully blending the cashew sauce. Ensure it’s completely smooth for that silky texture—graininess will affect the final dish.
- Skipping the foil during initial baking. This helps the potatoes steam properly before browning the top.
- Under-seasoning the sauce. The potatoes absorb a lot of flavor, so taste your sauce before assembling—it should taste slightly saltier than you think necessary.
- Not allowing the dish to rest before serving. This crucial 10-minute rest allows the sauce to thicken slightly and the flavors to settle.
Alternatives & Substitutions
- For a smoky flavor: Add 1/2 teaspoon of smoked paprika to the sauce.
- Herb variations: Rosemary, sage, or tarragon can replace thyme for different flavor profiles.
- Add veggies: Layer in thinly sliced leeks, mushrooms, or spinach for added nutrition and flavor.
- Nut allergies: Use sunflower seeds instead of cashews, or try a roux-based sauce using plant milk and flour.
- Crispy topping: Sprinkle with 1/2 cup of panko breadcrumbs mixed with 1 tablespoon olive oil during the last 15 minutes of baking.
- Spicy version: Add 1/4 teaspoon cayenne pepper or 1 tablespoon of diced jalapeños to the sauce.
FAQs
Do I need to peel the potatoes for this recipe?
It’s truly a matter of preference. Leaving the skins on adds texture, fiber, and nutrients, but peeling creates a more traditional scalloped potato experience. Just be sure to scrub them thoroughly if keeping the skins on.
Can I make this recipe ahead of time?
Absolutely! Assemble the entire dish up to 24 hours ahead, cover, and refrigerate. When ready to bake, add about 15 extra minutes to the covered baking time since you’re starting with cold potatoes.
My cashew sauce isn’t getting completely smooth.
What am I doing wrong?
This usually happens when the cashews aren’t soaked long enough or your blender isn’t powerful enough. Try soaking the cashews longer (even overnight in the refrigerator), or if you’re in a hurry, simmer them in water for 10 minutes before blending.
Can I freeze these vegan scalloped potatoes?
While you can freeze them, the texture may change slightly upon thawing as potatoes can become a bit watery. If freezing, do so after baking, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What’s the best way to reheat leftovers?
Cover with foil and reheat in a 350°F (175°C) oven for about 20 minutes until heated through. You can also microwave individual portions, but the oven method will better preserve the texture.
Final Thoughts
These Vegan Scalloped Potatoes prove that plant-based cooking never has to mean compromise. They deliver that nostalgic, comforting experience we all crave from classic recipes while offering something fresh and exciting.
Whether you’re vegan, accommodating dietary restrictions, or simply curious about plant-based cooking, this dish deserves a spot in your recipe collection. Go ahead—treat yourself and your loved ones to this creamy, comforting masterpiece.
