Vegan Scalloped Potatoes
This vegan scalloped potatoes recipe combines a rich, creamy sauce with thinly sliced potatoes for a plant-based spin on the classic side dish. No cashews in the sauce, so you don’t need a blender to make it!
Scalloped potatoes are always a hit, whether you make them for a weeknight dinner or a holiday gathering. You get the carb-y goodness of potatoes, a cheesy cream sauce, and the top layer gets brown and crispy in the oven, which is the perfect contrast to the tender layers underneath. My vegan scalloped potatoes have everything you love about the traditional recipe, minus the dairy!
Why You’ll Love These Vegan Scalloped Potatoes
- No cashews needed. For these scalloped potatoes, you’ll make a creamy sauce the same way you would if you were using dairy products—by starting with a roux. There’s no need to fuss with soaking cashews or a blender; simply whisk the ingredients on the stovetop, pour the sauce over the potatoes, and bake to perfection.
- Every bit as delicious as the original. Serve these vegan scalloped potatoes at a dinner with mixed eaters and I promise, there will be no complaints! These potatoes are rich, cheesy, creamy, and absolutely delectable.
- Perfect for a special occasion. I don’t think any holiday meal or potluck is complete without a potato dish, and these scalloped potatoes are just the ticket. They are the indulgent kind of side you save for special occasions and gatherings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Starchy potatoes are best for scalloped potatoes, so use Russet or Yukon Gold.
- Vegan butter – Here’s how to make your own vegan butter.
- Yellow onions
- Sea salt and ground black pepper
- Garlic – You can switch things up by using roasted garlic!
- Flour
- Veggie broth – Use store-bought vegetable broth or make your own vegetable broth.
- Almond milk
- Nutritional yeast
- Vegan shredded cheddar cheese – Choose a variety that melts well.
- Parsley
How to Make Vegan Scalloped Potatoes
- Slice the potatoes. Use a mandoline slicer or sharp knife to thinly slice the potatoes. Cover with a damp paper towel or cloth.
- Start the sauce. Melt the butter in a saucepan set over medium heat. Add the onions, pepper and salt. Sauté for about 5 minutes, or until translucent and softened. Stir in the garlic and cook for about 30 seconds.
- Add the flour. Sprinkle the flour over the onions and stir to coat, cooking for 1 minute.
- Finish the sauce. Reduce heat to low and slowly whisk in the milk. Then, whisk in the nutritional yeast followed by the broth. Let the sauce continue to cook for another 2 minutes, or until smooth, creamy, and thick. Remove from heat and cool for a few minutes.
- Assemble. Arrange half of the potatoes in a greased baking dish. Spread half of the sauce over the potatoes, making sure they’re all covered. Top with half of the vegan cheese, if using. Repeat with the remaining potatoes, sauce, and cheese.
- Bake. Cover the baking dish with foil and bake in a 400ºF oven for 45 minutes, then uncover and bake for 15 minutes more, or until the potatoes are tender and the edges are slightly crispy. Cool slightly, then garnish with parsley and serve.
Tips for Success
- Doubling the recipe. If you’re making this dish for a crowd, you can use a 9×13-inch baking pan.
- Slicing the potatoes. The key to scalloped potatoes is making sure the potatoes are all uniform in size; this matters more than how thick or thin they are. If your potatoes are all different sizes, they’ll finish cooking at different times, which means some will be hard and taste raw, while others will be falling apart.
- Amping up the crispiness. If you have a weakness for browned cheese and a crisp topping, you can turn on the broiler for a few minutes at the end of baking.
What to Serve With Vegan Scalloped Potatoes
Serve this recipe with classic main dishes made vegan, like my Vegan Turkey, Vegan Meatloaf, or Vegan Wellington. Round out your meal with a simple vegetable side dish like Air Fryer Asparagus or Maple Brussels Sprouts with Apples and Pecans.
How to Store Leftovers
Store leftovers tightly covered in the baking dish or transfer them to an airtight storage container. Refrigerate for 2 to 3 days; reheat in the oven at 350ºF or microwave until warmed through. (Potato dishes do not freeze well, so I don’t recommend freezing this recipe.
More Vegan Potato Recipes
Enjoy friends! If you make this vegan scalloped potatoes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Scalloped Potatoes
Ingredients
- 2 lbs russet potatoes, washed and peeled
Vegan Cheese Sauce
- 3 tablespoons vegan butter
- ½ medium yellow onion, sliced, then slices cut in half (or just dice the onions)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 5 cloves garlic, minced
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup almond milk, or any vegan milk
- ¼ cup nutritional yeast
- 1 cup vegan shredded cheddar cheese
- Chopped parsley, for garnish
Instructions
- Preheat your oven to 400°F/200°C. Butter an 8×8 container and set aside. If you’re doubling this recipe, use a 9×13 pan.
- Using a mandolin or a very sharp knife, slice all of your potatoes into thin round slices. Set aside and cover with a damp paper towel or kitchen cloth.
- In a pan over medium heat, melt the butter. Add in the onions, black pepper and sea salt. Saute for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
- Sprinkle the flour over the mixture, stirring together until the flour is fully incorporated and smooth, cooking for about 1 minute.
- Reduce heat to medium low and while whisking/stirring frequently, pour in the milk. Do the same for nutritional yeast, and then the veggie broth, stirring to ensure nothing clumps. Stir until you see the nutritional yeast fully dissolved/ incorporated, about 1-2 minutes. Let the sauce cook for another 2 minutes until everything is smooth and incorporated. Remove from heat and let it cool slightly.
- In your 8×8 container, arrange half of your potatoes onto the pan. Pour over half of the sauce, and using a spatula, spoon or fork, just move around the pieces a bit to ensure that all of the potatoes are covered in the sauce. Top with ½ cup of vegan cheese (optional).
- Add on the rest of the potatoes on top, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Feel free to add more cheese!
- Cover the top of the scalloped potatoes with foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed. Feel free to also broil the cheese for a few minutes until bubbly.
- Let the mix cool slightly, then slice into your scalloped potatoes. I make 9 slices. Garnish with parsley. Serve, and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This was so delicious. Made it for Easter and will definitely have as my go to.
just made this and it was yummy. It reminded me of having it as a child. Thanks for sharing!
Hello! I’m so glad this recipe has no cashews because I have a severe nut allergy but there is almond milk in it. Do you have any suggestions on another dairy-free milk that I could use for this recipe? I’d really appreciate it because this recipe looks so delicious especially for some college roommates of mine since they have severe nut and dairy allergies as well. Thank you!
Hi Monica,
You can use any dairy free milk here I personally love soy milk! Hope you enjoy so much!
I used the vegan cheese sauce from this recipe to make Mac and Cheese. It was perfect. Thank you Jessica!
Great idea re the cheese sauce Alvy!! Thanks for sharing!!
I had this tonight and it was very delicious!!
I would definitely have this again.
This is NOT scalloped potatoes though…. scalloped potatoes don’t contain cheese. This recipe is actually au gratin potatoes!
Hi there, this looks delicious! I’m going to make it for Christmas dinner. Can I make it ahead of time and keep it in the fridge for a day or two before cooking?
Hi Regan,
Yes you can! I would cover it completely while it’s in the fridge. Then let it come to room temp before baking! Enjoy!
HOT damn this is delicious!! Literally 10/10! The only changes I made is swapping half the nutritional yeast for 3 Daiya cheddar slices mixed into the sauce (I feel nooch can be a bit overpowering). I also used a vegan “chicken” broth instead of vegetable broth. Absolutely will be making again!
Yum!! SO happy you enjoyed so much Michelle!
I made these for our Canadian Thanksgiving dinner yesterday and everyone went back for seconds. I doubled the recipe and made them in a 9×13 pan and they turned out perfectly- creamy and full of flavour. I’ll be making these again!
SO yum! Thanks so much for sharing Samantha – I hope it was a happy Thanksgiving!!