These creamy vegan scalloped potatoes are made with a rich cashew sauce, perfectly tender potatoes, and a golden, crispy top—comforting, delicious, and completely plant-based!
These creamy vegan scalloped potatoes are my ultimate comfort food—perfectly tender potatoes baked in a rich, dairy-free cashew sauce. With a cheesy, savory flavor and a crispy, golden top, this dish is my plant-based twist on the classic favorite. Whether I’m serving it for a holiday meal or a cozy weeknight dinner, these scalloped potatoes always get rave reviews. The best part? It’s easy to make and completely vegan, without sacrificing flavor or creaminess!
Why You’ll Love These Scalloped Potatoes
You’ll love these vegan scalloped potatoes because they combine all the creamy, cheesy goodness of the traditional dish without any dairy. The cashew-based sauce adds a rich, velvety texture that perfectly coats each potato slice, creating a decadent, comforting experience in every bite. The layers of potatoes are baked to perfection with a golden, crispy top, making each serving a satisfying treat. Plus, it’s a simple recipe that’s packed with flavor, making it a crowd-pleaser for any occasion, whether you’re hosting a dinner party or just craving a cozy, hearty meal.
Vegan Scalloped Potatoes
These creamy, cheesy vegan scalloped potatoes are made with a rich cashew-based sauce and baked to golden perfection. Perfect as a comforting side dish!
This recipe makes about 6 servings.
- Prep time: 15 minutes
- Cook time: 55-60 minutes (40 minutes covered, 15-20 minutes uncovered)
- Total time: 1 hour 10-15 minutes
Ingredients:
For the potatoes:
- 3 lbs Yukon Gold or Russet potatoes, thinly sliced
- 1 small onion, finely sliced (optional)
- 2 tbsp olive oil or vegan butter
For the sauce:
- 1 ½ cups raw cashews (soaked for 2 hours or boiled for 10 minutes)
- 2 cups unsweetened plant-based milk (soy or oat work best)
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp miso paste (for umami, optional)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease a baking dish with olive oil or vegan butter.
- Make the sauce: Blend all the sauce ingredients until completely smooth. Taste and adjust seasoning if needed.
- Layer the potatoes: Arrange a layer of potatoes in the dish, sprinkle some onions (if using), and pour a portion of the sauce. Repeat layers until all potatoes are used, finishing with sauce on top.
- Bake covered: Cover with foil and bake for 40 minutes.
- Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly.
- Rest & Serve: Let it sit for 10 minutes before serving for the best texture.
🔹 Optional Topping: Sprinkle with vegan cheese or breadcrumbs before the final bake for extra crispiness.
Recipe Tips
Thinly Slice the Potatoes: For the best texture, slice your potatoes as evenly as possible, about 1/8-inch thick. This ensures they cook uniformly and absorb the creamy sauce.
Soak the Cashews: Soaking the cashews for at least 2 hours (or boiling them for 10 minutes) will make the sauce extra smooth and creamy. If you’re short on time, you can also use cashew butter as a shortcut.
Layer Well: For even flavor distribution, make sure to layer the potatoes and sauce properly. Alternate layers of potatoes and sauce to ensure each bite is just as creamy and delicious.
Add Vegan Cheese or Breadcrumbs for Extra Crispiness: If you want a crispy, cheesy topping, sprinkle some vegan cheese or breadcrumbs on top before the final bake. It’ll create a golden, crunchy crust that takes the dish to the next level.
Let It Rest: After baking, let the scalloped potatoes sit for about 10 minutes. This helps the sauce thicken and makes it easier to serve without falling apart.
Vegan Scalloped Potatoes
Ingredients
For the Potatoes
- 3 lbs Yukon Gold or Russet potatoes thinly sliced
- 1 small onion finely sliced (optional)
- 2 tbsp olive oil or vegan butter
For the Sauce
- 1 ½ cups raw cashews soaked for 2 hours or boiled for 10 minutes
- 2 cups unsweetened plant-based milk
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp miso paste for umami flavor, optional
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp smoked paprika optional
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with olive oil or vegan butter.
- Make the sauce: Blend all the sauce ingredients until completely smooth. Taste and adjust seasoning if needed.
- Layer the potatoes: Arrange a layer of potatoes in the dish, sprinkle some onions (if using), and pour a portion of the sauce. Repeat layers until all potatoes are used, finishing with sauce on top.
- Bake covered: Cover with foil and bake for 40 minutes.
- Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly.
- Rest & Serve: Let it sit for 10 minutes before serving for the best texture.
I hope you enjoy these creamy, comforting vegan scalloped potatoes as much as I do! They’re perfect for any occasion, and I love how easy they are to make while still being so delicious. Whether you’re serving them at a special dinner or enjoying them on a cozy night in, this dish is sure to be a crowd-pleaser. Let me know how it turns out!