Creamy, Cheesy Vegan Scalloped Potatoes

The show-stopping side we all know and love: vegan scalloped potatoes!

This classic comfort food gets a plant-based makeover with a rich and dairy-free cashew sauce that’s creamy, cheesy, and utterly irresistible. This vegan scalloped potatoes recipe features layers of sliced potatoes with a rich and creamy cheese sauce baked inside. The tender and thinly sliced potatoes are slathered in a homemade creamy sauce and are baked until golden, crispy, and bubbly. With this dish, I would highly recommend using a mandolin for slicing and a cast iron pan for baking.

Scalloped potatoes are usually a Thanksgiving side dish, Christmas side dish, or any holiday side dish – but they can also be the star of the show. They’re easy to make and can be as simple or as complicated as you want. You can use any type of potato, but I prefer Yukon Golds because they’re creamy and have a nice flavor. The key to good scalloped potatoes is to slice the potatoes thinly and evenly. If they’re too thick, they won’t cook through; if they’re too thin, they’ll fall apart. I like to use a mandoline to get uniform slices, but you can also use a sharp knife.

Once you’ve sliced the potatoes, it’s time to start layering them in a baking dish. I like a simple mixture of milk, butter, and flour, but you can use cream if you want something richer. Be sure to season the sauce with salt and pepper before pouring it over the potatoes. Then, all that’s left to do is bake the potatoes until they’re tender and golden brown. Serve them hot and enjoy this vegan side dish!

How to Make Vegan Scalloped Potatoes

To get started on these vegan scalloped potatoes, you’ll need to either soak your cashews overnight, or soak them in boiling water for at least 5 minutes. Next, you’ll need to peel and slice the potatoes into thin and uniformly cut pieces. For now, set them aside.

Preheat the oven to 400 degrees and add chopped onion, avocado oil, and garlic to a cast iron pan. Blend the cashews, nutritional yeast, cornstarch, vegetable broth, almond milk, and salt until fully mixed and creamy.

I like to add a layer of onions for sweetness and garlic for flavor, but you can add whatever you like. Once you’ve added your desired toppings, it’s time to add the sauce. Pour the mixture on top of the oil, onion, and garlic into the cast iron pan, keeping the heat on low. Layer the sliced potatoes on top until the pan is fully covered, then top with paprika, and put in the oven for 60-70 minutes or until golden brown. Add fresh parsley, extra paprika, and any of your other favorite garnishes and spices. Let it cool for 10 minutes, then serve.

Tips:

1. Soak your cashews (time-saving tip: use boiling water for a 5-minute soak).
2. Thinly slice your potatoes – precision is key!
3. Preheat your oven and heat a cast iron skillet with oil.
4. Sauté onions and garlic for a flavor base.
5. Blend your creamy cashew cheese sauce until smooth and luscious.
6. Layer potatoes, sauce, and spices in the skillet, building a beautiful stack.
7. Bake until golden, letting the flavors meld and the edges crisp.
8. Garnish and serve with a sprinkle of fresh herbs and a touch of paprika magic.
9. Let the dish cool slightly before serving for the ultimate cheesy pull.

More Great Sides

• Baked Vegan Mac and Cheese
• Spicy Butternut Squash Soup

Vegan Scalloped Potatoes

This Vegan Scalloped Potatoes recipe features layers of sliced potatoes with a rich and creamy cheese sauce baked inside. The tender and thinly sliced potatoes are slathered in a homemade creamy sauce and are baked until golden, crispy, and bubbly.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Ingredients

  

• 1 ⅓ cups cashews
• 2 tablespoon avocado oil
• 4 garlic cloves
• 1 ½ lbs yukon gold potatoes
• 1 onion
• ¾ cup nutritional yeast
• 1 cup almond milk
• ¾ cup vegetable broth
• 2 tablespoon cornstarch
• 2 teaspoon salt
• ¼ teaspoon parsley
• 1 pinch paprika

Instructions

 

• Soak cashews overnight or in hot water for 5 minutes if you're in a pinch for time.
• Preheat the oven to 400 degrees, then peel and slice potatoes and set aside.
• Add cashews, nutritional yeast, vegetable broth, cornstarch, almond milk, and salt to a blender and blend until creamy.
• In a cast iron skillet, sautée olive oil, onion, and garlic.
• Line the sliced potatoes on top of the skillet.
• Pour the blended cheese sauce on the potatoes and sprinkle with paprika.
• Put in the oven and bake for 60-70 minutes or until cooked all the way through.
• Top with parsley and serve!