Easy Vegan Scalloped Potatoes
Easy Vegan Scalloped Potatoes- made with just 8 ingredients, this recipe for dairy-free scalloped potatoes is so much easier than the traditional version yet just as creamy and delicious!
Is there anything more enticing than a bubbling hot dish of cheesy scalloped potatoes? Mmm mmm.
I have to admit, it had been a long time since I had scalloped potatoes before making this vegan version. For some reason I tend to opt for mashed potatoes for special occasions but I forgot how incredible they can be prepared this way.
The layers of thinly sliced potatoes baked in creamy sauce with a crisp golden crust? I may never go back to mashed potatoes.
Easy Vegan Scalloped Potatoes Ingredients
- Nutritional Yeast- This is a key player in achieving a cheesy flavor without any dairy so please don’t try to skip it or substitute it! Bob’s Red Mill is my go-to brand because I can always count on it delivering consistent results in my recipes. Plus I love that it’s certified gluten-free so I don’t have to worry about sharing with my friends who have celiac disease.
- Raw Cashews- I know, cashews are expensive. I wish I could force the government to subsidize cashews instead of dairy but until then, I’ll be coughing up the extra cash because, honestly, it’s worth it. The cashews give the sauce a signature creamy texture that can’t be replaced.
- Coconut Milk- To amp up the creaminess even more, I like to use plain unsweetened coconut milk from a carton. If you use this version I promise you will not taste the coconut. While you can technically use any plant milk you like some brands/varieties tend to incorporate a sweet flavor so be mindful of which one you choose!
- Vegetable Broth- Be sure to use a high quality vegetable bouillon for optimal results. I personally like Better Than Bouillon’s Vegetable Base.
- Onion Powder, Garlic Powder and Salt- Rather than chop and sauté onion and garlic, we’re just throwing onion and garlic powder into the sauce to keep things simple.
- Yukon Gold Potatoes- I tend to opt for yukon because I love their flavor and texture but you can also use russet potato if you prefer!
How to Make Vegan Scalloped Potatoes
- Now I call these “easy” because they are much easier to make than most traditional scalloped potato recipes. That said, you still have to slice and peel 4lbs of potatoes which can kind of be a pain in the rear. If you have a mandolin that can help otherwise try to embrace the time by listening to music or a podcast.
- Because we’re using raw cashews you will need a high speed blender (such as a Vitamix) or a NutriBullet. Most regular blenders don’t do a good job breaking them down and you’re left with little cashew bits which is no bueno.
- To make the sauce, simply combine the soaked cashews with the nutritional yeast, coconut milk, broth, onion/garlic powder and salt in the blender and blend until smooth. Pour it over the potatoes and bake until golden brown.
Want to amp up the cheesiness?
Simply sprinkle some shredded vegan cheddar into the top prior to baking. My favorite is Miyoko’s Farmhouse Cheddar. So good!
Looking for more vegan holiday meal inspiration?
- Mushroom Lentil Loaf
- Barley Stuffed Acorn Squash
- Simple Green Beans with Olive Oil and Shallots
- Butternut Squash and Sweet Potato Casserole with Pecan Crumble
- Vegan Creamed Corn
- Shredded Brussels Sprout and Kale Salad with Pecan Parmesan
- Roasted Sweet Potato, Kale and Farro Salad
- The Best Vegan Pumpkin Pie
- Vegan Silk Chocolate Pie
- The Best Vegan Pecan Pie
Easy Vegan Scalloped Potatoes
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 4 lbs yukon gold potatoes, peeled and thinly sliced into ⅛-inch rounds
- 2 cups plain unsweetened coconut milk (in the carton)
- 2 cups vegetable broth
- ½ cup nutritional yeast, I like Bob's Red Mill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- minced thyme/chives and shredded vegan cheddar (such as Miyoko's) , optional
- Preheat the oven to 400°F then lightly grease a 9x13-inch casserole dish.
- Soak the cashews in hot water for at least 30 minutes. You can do this while you peel and slice the potatoes.
- In the bowl of a high speed blender, combine the cashews, coconut milk, broth, nutritional yeast, onion powder, garlic powder and salt. Blend on high until smooth.
- Layer the potatoes in the greased casserole dish then pour the cashew mixture over top. Sprinkle the top with black pepper (and shredded vegan cheese if you desire) then bake, uncovered, for about 1 hour, or until a golden brown crust forms on top.
- Remove from oven and allow to cool for 10-15 minutes before serving. Sprinkle with minced chives or thyme, serve warm and enjoy!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
This looks so good! I’ll try it for Christmas!
Thanks Kelli! I hope you love them!
I hardly ever make scalloped potatoes either… but you’ve convinced me! Will definitely be trying this over the holiday season!
On another note, is the Miyokos cheddar a lot better than their block of mozzarella? I bought the mozzarella for the first time last week… and meh. Was not a fan. It tasted too much like coconut oil and the texture was freaking me out a bit.
Are you talking about the mozzarella that’s in a circular shape? That’s the only one I’ve tried and it’s decent when cooked and melted on pizza but I never had it raw. The block of farmhouse cheddar is so good though. Way better than the mozzarella!
Easy to make and these were a hit all around!! Loved them, Sarah!