Vegan Scalloped Potatoes

This Vegan Scalloped potato dish is the perfect comfort dish for the holidays. Potato slices smothered and baked with creamy, garlicky, cheesy cashew sauce are so easy to prepare. They have no dairy and are also great for when you have company or are looking for the ideal dish for a potluck.

These vegan scalloped potatoes are a great holiday meal to serve your non-vegan guests and they will definitely enjoy!

I had about 2 bags of organic potatoes that were just starting to sprout so I decided I had to prepare them or else I might just have to put them in the garden. Preparing this Vegan Scalloped potato recipe, was the perfect way for me to use up my potatoes. My Caramelized Onion Mashed Potatoes and Jamaican Spicy Potato Curry are next on my list to get the rest all used up.

What Potatoes To Use For Homemade Scalloped Potatoes

I love to use organic Yukon gold potatoes because they have a buttery taste,  they help to create a creamy sauce and they don’t disintegrate during cooking.

How To Make Vegan Scalloped Potatoes

1. First, scrub, peel whole potatoes and cut into slices, about 1/8 inch thick. Preheat oven 400 degrees F.
2. Meanwhile, prepare the cheesy sauce in a high-speed blender. Drain and rinse cashews, place in a high-speed blender or food processor with vegetable broth, yeast flakes, coconut milk, onion, garlic, salt, paprika, and cayenne pepper. Process until smooth and creamy.
3. Layer potatoes, green onions, and sauce in a casserole dish. Bake for 40 minutes covered and 20 minutes uncovered.
4. Note that the time takes to fully cook potatoes depends on the thickness of your slices
5. For an extra cheesy scalloped potato that is reminiscent of potatoes au gratin, top with a cup of your favorite vegan cheese shreds.

Note: Make your vegan scalloped potatoes 2-3 days ahead and keep refrigerated until ready to serve.

Other Delicious Holiday Recipes To Try:

• Vegan Mac And Cheese
• Vegan Lentil Meatballs
• Lentil Shepherd’s Pie
• Instant Pot Mashed Potatoes
• Vegan Tiramisu

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Vegan Scalloped Potatoes

This vegan scalloped potato dish is the perfect comfort dish for the holidays. Potato slices are smothered and baked with creamy, garlicky, cheesy cashew sauce, and they are so easy to prepare.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: scalloped potatoes, vegan scalloped potatoes

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 8 People

Calories: 322kcal

Equipment

• 1 casserole dish

Ingredients

Potatoes

• 6 medium potatoes
• 2 spring onions cut into slices

Cheesy Sauce

• 1 1/2 cups raw cashews soaked for 2 hours
• 3 cups vegetable broth
• 1/4 cup nutritional yeast flakes
• 2 tablespoons coconut milk
• 1 tablespoon onion chopped
• 2 cloves garlic
• 1 1/2 teaspoon salt or to taste
• 1/4 teaspoon paprika
• 1/8 teaspoon Cayenne pepper
• 1 cup vegan cheese (optional)

Instructions

For The Potatoes

• First, scrub, peel potatoes and cut into 1/8 inch thick slices. Chop the spring onions and set aside. Preheat oven 400 degrees F.

For The Sauce

• Meanwhile, prepare the cheese sauce. Drain and rinse cashews and place in a high-speed blender or food processor with vegetable broth, yeast flakes, coconut milk, onion, garlic, salt, paprika, and cayenne pepper. Process until smooth and creamy.
• Now, let’s create layers of deliciousness. Spray a casserole or baking dish with oil. Arrange the potato slices and green onions at the base of the dish, and pour the cheese sauce over them. Repeat these layers, and finish off with a sprinkle of vegan cheese shreds for that extra burst of flavor.
• Cover the casserole dish with parchment paper, then foil on top, and bake for 40 minutes. Remove the cover and bake for 20 minutes or until the potatoes are tender and the top golden.
• Sprinkle top with fresh, chopped green onions, and serve!

Nutrition

Calories: 322kcal | Carbohydrates: 41g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 942mg | Potassium: 883mg | Fiber: 5g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg