Vegan Scalloped Potatoes Recipe

Introduction

These vegan scalloped potatoes are creamy, comforting, and full of flavor without any dairy. Made with a rich cashew-based sauce and layered with tender potatoes and onions, this dish is perfect for a cozy dinner or holiday gathering.

Ingredients

• 1 2/3 cups plant-based milk (see notes)
• 1 2/3 cups vegetable broth
• 1 cup cashews (soaked, see notes)
• 2 tbsp tapioca flour (or arrowroot flour)
• 1/2 tsp paprika
• Ground black pepper (to taste)
• 1/2 cup nutritional yeast
• 1 1/4 tsp sea salt (or less/more to taste)
• 1 tsp onion powder
• 3-4 garlic cloves
• 3 lb potatoes (about 7-8 medium)
• 1 medium onion
• Fresh herbs (to garnish)

Instructions

1. Step 1: Soak the cashews in boiling water for about 15 minutes, then drain.
2. Step 2: Peel the potatoes and slice them thinly, about 1/8 inch thick. Peel and thinly slice the onion as well.
3. Step 3: Preheat the oven to 400°F (204°C) and grease a 9×13 inch (23×33 cm) baking dish. Set aside.
4. Step 4: Combine all sauce ingredients—including plant-based milk, vegetable broth, soaked cashews, tapioca flour, paprika, black pepper, nutritional yeast, sea salt, onion powder, and garlic cloves—in a blender. Blend on high for 1-2 minutes until completely smooth. The sauce will be thin but will thicken while baking. Taste and adjust seasoning as needed.
5. Step 5: Layer half of the sliced potatoes in the prepared baking dish, then pour half of the sauce over them.
6. Step 6: Spread the sliced onion evenly over the potatoes, then layer the remaining potatoes on top. Pour the rest of the sauce over the final layer.
7. Step 7: Bake for 60-70 minutes, until the potatoes are fork-tender and the top is golden brown.
8. Step 8: Let the dish cool for 5-10 minutes before garnishing with fresh herbs like parsley or chives. Serve warm and enjoy!

Tips & Variations

• Soaking the cashews softens them for a smoother sauce; if short on time, use hot tap water for soaking.
• Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
• Try adding smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
• For a gluten-free version, make sure to use gluten-free vegetable broth and flour.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy texture. Avoid microwaving if possible, as it can make the sauce separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, you can substitute the cashews with a creamy alternative like silken tofu or a store-bought vegan cream, but the texture and flavor may vary slightly.

What plant-based milk works best?

Unsweetened soy, oat, or almond milk are all good options. Choose unsweetened and unflavored varieties to avoid altering the savory taste.

Vegan Scalloped Potatoes Recipe

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4.7 from 127 reviews

This Vegan Scalloped Potatoes recipe features thinly sliced potatoes baked in a creamy cashew and plant-based milk sauce infused with nutritional yeast and aromatic spices. It’s a comforting, dairy-free twist on a classic side dish, perfect for holiday dinners or weeknight meals.

• Author: Rita
• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cashew Sauce

• 1 2/3 cups plant-based milk
• 1 2/3 cups vegetable broth
• 1 cup cashews (soaked)
• 2 tbsp tapioca flour (or arrowroot flour)
• 1/2 tsp paprika
• Ground black pepper (to taste)
• 1/2 cup nutritional yeast
• 1 1/4 tsp sea salt
• 1 tsp onion powder
• 3–4 garlic cloves

Main Ingredients

• 3 lb potatoes (about 7–8 medium, peeled and thinly sliced)
• 1 medium onion (peeled and thinly sliced)
• Fresh herbs (parsley or chives for garnish)

Instructions

1. Soak Cashews: Soak the cashews in boiling water for about 15 minutes to soften them, then drain.
2. Prepare Vegetables: Peel and thinly slice the potatoes (about 1/8 inch thick) and the onion.
3. Preheat Oven and Prep Dish: Preheat your oven to 400°F (204°C) and grease a 9×13 inch (23×33 cm) baking dish.
4. Make Cashew Sauce: In a blender, combine plant-based milk, vegetable broth, soaked cashews, tapioca flour, paprika, black pepper, nutritional yeast, sea salt, onion powder, and garlic cloves. Blend on high for 1-2 minutes until completely smooth. The sauce will initially be thin but will thicken during baking. Taste and adjust seasoning as needed.
5. Assemble Layers: Spread half of the sliced potatoes evenly in the baking dish, pour half of the cashew sauce over them, then evenly layer the sliced onions on top. Add the remaining potatoes and pour over the rest of the sauce.
6. Bake: Bake uncovered for 60-70 minutes or until the potatoes are fork-tender and the top is golden brown. Baking time may vary slightly depending on potato slice thickness.
7. Rest and Garnish: Allow the scalloped potatoes to cool for 5-10 minutes to set, then garnish with fresh parsley or chives before serving.

Notes

• Soaking cashews in boiling water helps create a smooth, creamy sauce without a raw taste.
• Use firm, starchy potatoes like Russets or Yukon Golds for best texture.
• Tapioca flour acts as a natural thickener in the sauce; arrowroot can be used as a substitute.
• Adjust salt and spices in the sauce to your taste preference before baking.
• For a nuttier flavor, lightly toast cashews before soaking.

Keywords: vegan scalloped potatoes, dairy-free scalloped potatoes, creamy potato bake, plant-based side dish, holiday vegan recipes