I’ve loved scalloped potatoes since I was a kid. There was always something comforting about tender potato slices baked in a rich, creamy sauce. This vegan scalloped potatoes recipe brings back that same comforting flavor without any dairy.
Instead of heavy cream and cheddar cheese, this recipe uses a smooth cashew cream blended with almond milk, nutritional yeast, garlic, and a few pantry spices. The sauce turns rich and velvety as it bakes, coating every layer of Yukon Gold potato slices.
The result is a creamy, cheesy potato bake that fits perfectly on a holiday table but is simple enough for a regular weeknight dinner. If you’re looking for homemade vegan scalloped potatoes that deliver comfort and flavor, this recipe does exactly that.
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What Makes This Vegan Scalloped Potatoes Recipe Special
Traditional scalloped potatoes rely on cream and cheese to create their signature texture. In this plant based version, soaked raw cashews blend with nondairy milk and vegetable broth to create a smooth cashew cream that thickens naturally during baking.
Nutritional yeast adds a mild cheesy flavor while garlic powder, onion powder, and smoked paprika build savory depth. Yukon Gold potatoes work especially well because their creamy texture holds together beautifully as they bake.
As the layers cook, the creamy sauce bubbles and thickens into a rich vegan cheese sauce that coats every slice. The top develops a lightly crisp layer from panko breadcrumbs and vegan cheese, giving the dish its classic golden finish.
Shopping List
Yukon Gold potatoes
raw cashews
almond milk or other plant milk
vegetable broth
vegan butter
olive oil
nutritional yeast
garlic
onion powder
garlic powder
smoked paprika
sea salt
ground black pepper
vegan shredded cheddar cheese
panko breadcrumbs
white wine vinegar
vegan chicken flavored bouillon (optional)
Instructions (How to Make Vegan Scalloped Potatoes)
Prepare the potatoes
Wash and peel the Yukon Gold potatoes. Using a mandolin slicer or sharp knife, slice the potatoes into thin, even rounds about ⅛ inch thick. Set aside.
Make the cashew cream sauce
Drain the soaked cashews and place them in a
Prepare the baking dish
Preheat the oven to 375°F. Grease a baking dish or cast iron skillet with olive oil and vegan butter.
Layer the potatoes
Arrange a layer of potato slices along the bottom of the baking dish. Pour a portion of the creamy sauce over the potatoes. Continue layering potato slices and sauce until everything is used.
Add cheese and breadcrumbs
Sprinkle vegan shredded cheddar cheese and vegan parmesan across the top of the dish. Finish with an even layer of panko breadcrumbs.
Bake the scalloped potatoes
Cover the baking dish loosely with foil and bake for 35 minutes. Remove the foil and continue baking for another 20 to 25 minutes until the potatoes are tender and the top is golden.
Rest before serving
Let the vegan scalloped potatoes rest for about 10 minutes before serving so the sauce can thicken slightly.
Why This Vegan Scalloped Potatoes Recipe Works
The key to this recipe is the cashew cream. When blended with almond milk and vegetable broth, the soaked cashews create a smooth sauce that thickens naturally as it bakes.
Nutritional yeast and vegan cheese provide the savory flavor people expect from a cheesy potato dish. Thin potato slices also help the cooking process by allowing the sauce to soak into every layer.
The result is a creamy garlic sauce that coats the potatoes and creates the classic texture people love in scalloped potatoes.
Variations to Try
Go gluten free Swap the panko breadcrumbs with gluten free breadcrumbs or simply leave them off.
Add caramelized onions Slowly cooked onions add a sweet, rich flavor that pairs beautifully with the creamy sauce.
Add mushrooms Wild mushrooms sautéed with garlic add an earthy flavor to the dish.
Add smoky flavor A small amount of chipotle pepper in adobo sauce or smoked paprika gives the potatoes a subtle smoky kick.
Finish with truffle oil A light drizzle of truffle oil just before serving adds bold flavor.
Tips to Keep It Fresh
Vegan scalloped potatoes store well, which makes them great for meal prep or holiday leftovers.
After the dish cools, store it in airtight containers in the refrigerator for up to four days. When reheating, cover the dish with foil and warm it in the oven at 350°F until heated through.
You can also freeze portions in freezer friendly containers for up to two months. Allow the dish to thaw overnight in the refrigerator before reheating.
If the sauce thickens too much during reheating, adding a small splash of vegan milk will bring the creamy texture back.
Vegan Scalloped Potatoes
Equipment
- Baking dish
- Blender or food processor
- Mandolin slicer
- Knife
- Cutting Board
- Cast iron skillet (optional)
Ingredients
- 2 pounds Yukon Gold potatoes thinly sliced
- 1 cup raw cashews soaked for 20 minutes
- 1 ½ cups almond milk
- 1 cup vegetable broth
- 3 tablespoons vegan butter
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 3 cloves garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ cup vegan shredded cheddar cheese
- ¼ cup vegan parmesan
- ½ cup panko breadcrumbs
- 1 tablespoon white wine vinegar
- 1 teaspoon vegan chicken flavored bouillon optional
Instructions
- Preheat oven to 375°F and grease a baking dish with olive oil and vegan butter.
- Slice Yukon Gold potatoes into thin rounds using a mandolin slicer or sharp knife.
- Add soaked cashews, almond milk, vegetable broth, garlic cloves, nutritional yeast, onion powder, garlic powder, smoked paprika, sea salt, black pepper, and white wine vinegar to a blender. Blend until smooth.
- Arrange a layer of potato slices in the baking dish.
- Pour some of the cashew cream sauce over the potatoes.
- Continue layering potatoes and sauce until all ingredients are used.
- Sprinkle vegan shredded cheddar cheese and vegan parmesan on top.
- Sprinkle panko breadcrumbs across the surface.
- Cover loosely with foil and bake for 35 minutes.
- Remove foil and bake another 20 to 25 minutes until potatoes are tender and top is golden.
- Allow the dish to rest for 10 minutes before serving.
These vegan scalloped potatoes are creamy, comforting, and surprisingly simple to make. With tender potato slices and a rich dairy free sauce, this dish easily earns a place on any dinner table or holiday menu.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Frequently Asked Questions
Can you make vegan scalloped potatoes without cashews?
Yes. Full fat coconut milk or oat milk can create a creamy dairy free sauce. Some recipes also use flour and plant based milk to make a roux style sauce.
What potatoes work best for scalloped potatoes?
Yukon Gold potatoes are the best choice because they hold their shape while baking and develop a creamy texture.
Do you have to peel potatoes for scalloped potatoes?
Peeling is traditional, but it is not required. If you prefer a rustic texture, you can leave the skins on after washing the potatoes well.
How do you thicken vegan scalloped potatoes?
Cashew cream thickens naturally during baking. If needed, a small amount of cornstarch can be blended into the sauce before baking.
Can scalloped potatoes be made ahead of time?
Yes. You can assemble the dish up to a day in advance, cover it, and store it in the refrigerator. Bake it fresh when you are ready to serve.
