Vegan Scalloped Potatoes with Creamy Dairy-Free Sauce

My favorite vegan scalloped potatoes are ultra creamy, cheesy, garlicky, and deeply comforting, with absolutely no dairy.

Vegan scalloped potatoes are the kind of cozy side dish that belongs on every comfort food table. They are rich, creamy, savory, and full of garlic flavor, yet they are made without milk, butter, cream, or cheese. Instead, this dairy-free scalloped potato recipe gets its luscious texture from a smooth cashew-based sauce blended with vegetable broth, unsweetened non-dairy milk, nutritional yeast, and salt.

This is one of those recipes that tastes special enough for a holiday meal but is simple enough to make whenever you want a warm, satisfying potato dish. The potatoes bake until tender, the sauce becomes bubbly and thick, and the onion and garlic add a delicious depth of flavor. It is a comforting vegan side dish that can sit proudly next to any main course.

The best part is that no one needs to know these scalloped potatoes are vegan unless you tell them. They taste creamy, cheesy, and indulgent, just like classic scalloped potatoes, but they are completely dairy-free. Serve them for Thanksgiving, Christmas, Sunday dinner, or any meal that needs a hearty, crowd-pleasing side.

How Do You Make Vegan Scalloped Potatoes?

Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. Preheat the oven to 400 degrees F.
Prepare the creamy vegan sauce in a high-powered blender using soaked raw cashews, vegetable broth, unsweetened non-dairy milk, nutritional yeast, and salt.
Sauté thinly sliced onion with minced garlic until fragrant and softened.

Once the potatoes, sauce, and onion mixture are ready, lightly grease a 9 x 13 inch baking dish. Arrange half of the sliced potatoes in an even layer across the bottom of the dish.

Pour half of the creamy cashew sauce over the potatoes. The sauce will look thin before baking, and that is exactly how it should be. As the potatoes cook, the sauce thickens into a rich, creamy coating. Spread the sautéed onion and garlic mixture evenly over the first layer.

Add the remaining sliced potatoes on top, then pour over the rest of the sauce. Make sure the sauce is distributed evenly so the potatoes bake into a creamy, tender casserole.

Bake the vegan scalloped potatoes uncovered for 60 minutes. After one hour, check the potatoes with a fork. They should be tender, and the sauce should be bubbling and thick. If the potatoes are not fully cooked, return the dish to the oven for another 10 to 20 minutes. Before serving, sprinkle with vegan parmesan and chopped fresh chives, if desired. Serve warm.

Can I Make Vegan Scalloped Potatoes Ahead of Time?

Yes, these dairy-free scalloped potatoes can be made ahead. Prepare and bake the dish as instructed, then let it cool completely to room temperature. Cover tightly and refrigerate for 2 to 3 days. It is best not to store it longer than that before serving.

When ready to serve, reheat the potatoes in a 350 degree F oven for 30 to 40 minutes, or until warmed through. This makes the recipe especially helpful for holiday meals, when oven space and prep time are limited.

Want more vegan comfort food ideas?

Vegan Mashed Potatoes

Vegan Meatloaf

Vegan Mac and Cheese

Best Vegan Lasagna

Vegan Scalloped Potatoes

These vegan scalloped potatoes are creamy, cheesy, garlicky, and comforting, made with a smooth cashew sauce and absolutely no dairy.

Prep: 30 mins

Cook: 1 hr

Total: 1 hr 30 mins

Servings: 12 servings

Ingredients

4 pounds Yukon gold potatoes

For the creamy sauce

1 1/2 cups raw cashews, soaked in hot water for 5 minutes
2 cups vegetable broth
2 cups unsweetened non-dairy milk, such as coconut milk
1/2 cup nutritional yeast
1 1/2 teaspoons salt

For the rest

1 tablespoon olive oil
1 large onion, thinly sliced
4 large garlic cloves, minced
Optional for serving: vegan parmesan and chopped fresh chives

Instructions

Peel the potatoes and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish.
Make the creamy sauce: Drain the soaked cashews. Add the cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt to a high-powered blender. Blend on high for a few minutes, until completely smooth.
Heat the olive oil in a large sauté pan over medium heat. Add the sliced onion and cook for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 minute more, stirring constantly. Remove from the heat and set aside.
Spread half of the sliced potatoes in the prepared baking dish. Pour half of the creamy sauce evenly over the potatoes, then spoon the onion and garlic mixture over the sauce.
Layer the remaining potatoes on top and pour over the rest of the sauce. Bake uncovered for 60 minutes. Check the potatoes with a fork; they should be tender and cooked through. If needed, bake for another 10 to 20 minutes. The sauce should be thick and bubbly.
Sprinkle with vegan parmesan and chopped fresh chives, if desired. Serve warm and enjoy.

Notes

You may leave out the onions and garlic if desired, but they add a lot of flavor to the dish.
Yukon gold potatoes work especially well, but russet potatoes can also be used. Sweet potatoes are another option for variety.
Slice the potatoes as evenly as possible so they cook at the same rate. Thicker slices will need more time in the oven.

Nutrition

Course: Side Dish

Cuisine: American

Author: Nora Taylor