Scalloped potatoes have always had one job: deliver creamy, cheesy, comforting layers of sliced potato baked until bubbly and golden. This Vegan Scalloped Potatoes Recipe does exactly that without a drop of dairy anywhere near it. A blended cashew cream sauce with vegetable broth, non-dairy milk, and nutritional yeast creates that classic rich, savory flavor, layered with thinly sliced Yukon Golds and sautéed onion and garlic, then baked until the sauce turns thick and bubbly.
I made this for a holiday dinner specifically worried it would taste like a “fine, I guess” substitute. It didn’t. Several people who eat dairy regularly went back for seconds without realizing anything was different, which remains one of my favorite reactions to get from a vegan recipe.
Why This Vegan Scalloped Potatoes Recipe Tastes Genuinely Rich
The secret to making scalloped potatoes work without dairy comes down entirely to the sauce, and this Vegan Scalloped Potatoes Recipe builds one that performs remarkably close to the traditional cream-and-cheese version:
- Soaked raw cashews blend into a base that’s naturally thick and creamy, mimicking the body that heavy cream provides in traditional versions.
- Nutritional yeast contributes a savory, slightly cheesy flavor that’s essential to making this taste like “scalloped potatoes” rather than just “potatoes baked in a sauce.”
- Vegetable broth combined with non-dairy milk keeps the sauce from being one-note creamy, adding savory depth alongside the richness.
- Sautéed onion and garlic layered directly into the dish add aromatic depth that a sauce alone can’t fully provide.
My Recipe At a Glance
| Detail | Info |
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 30 minutes |
| Servings | 12 |
| Calories per Serving | 295 kcal |
| Course | Side Dish |
| Cuisine | American / Vegan |
An hour and a half total for twelve generous servings this is genuinely a crowd-feeding recipe, ideal for holidays, potlucks, or any gathering where you need a substantial, comforting side that covers a lot of plates.
Equipment You’ll Need For Vegan Scalloped Potatoes Recipe
A practical, accessible list:
- High-powered blender– Vitamix or similar specifically recommended, since it’s what breaks the soaked cashews down into a completely smooth, creamy sauce without any grainy texture remaining.
- 9×13-inch baking dish – the right size to hold all the layered potatoes and sauce evenly.
- Large saut̩ pan Рfor cooking the onion and garlic before they go into the layers.
- Sharp knife or mandoline slicer – for slicing the potatoes into â…›-inch rounds. A mandoline gives you consistent thinness far more easily than a knife alone, which matters significantly for even cooking.
- Vegetable peeler – for peeling the potatoes before slicing.
- Measuring cups and spoons – for the broth, milk, nutritional yeast, and salt.
That covers the complete equipment list. The blender and the slicing tool are doing the most important work here.
Ingredients (Serves 12)
The Potatoes:
- 4 pounds Yukon Gold potatoes – Yukon Golds have the right waxy, slightly buttery texture that holds its shape through a long bake without falling apart into mush. Russets are too starchy for this application and tend to break down too much.
For the Creamy Sauce:
- 1½ cups raw cashews– soaked in hot water for 5 minutes soaking softens them enough to blend completely smooth. A quick hot water soak works in a pinch, though soaking overnight in cold water produces an even creamier result if you have the time to plan ahead.
- 2 cups vegetable broth – adds savory depth that balances the richness of the cashews.
- 2 cups unsweetened non-dairy milk – coconut milk works beautifully here for its natural richness, though oat or soy milk are good substitutes if you want something slightly lighter.
- ½ cup nutritional yeast– the ingredient that brings the essential savory, cheesy flavor that makes this taste unmistakably like scalloped potatoes rather than just creamy baked potatoes.
- 1½ teaspoons salt
For the Rest:
- 1 tablespoon olive oil
- 1 large onion, thinly sliced , adds sweetness and aromatic depth once sautéed.
- 4 large garlic cloves, minced
Optional for Serving:
- Vegan parmesan – Violife or Miyoko’s both work well, adding a sharp, savory finish on top.
- Chopped fresh chives – adds color and a mild, fresh onion note.
FYI on coconut milk- If you’re worried about coconut flavor coming through, don’t be once it’s blended with the broth, nutritional yeast, and salt, the coconut flavor is essentially undetectable. It’s contributing richness, not flavor, in this context.
Step-by-Step Instructions For Vegan Scalloped Potatoes Recipe
Four stages. An hour and a half total, mostly hands-off baking time. Here’s exactly how to build it.
Stage 1 – Prep the Potatoes and Preheat
Peel your potatoes and slice them into â…›-inch thick rounds consistency here genuinely matters, since uneven slices cook at different rates and you’ll end up with some pieces tender and others still firm. Preheat your oven to 400°F and lightly grease your 9×13-inch baking dish. Set aside.
Stage 2 – Make the Creamy Sauce
Drain the soaked cashews. Add them to your high-powered blender along with the vegetable broth, non-dairy milk, nutritional yeast, and salt. Blend on high for a few minutes, until completely smooth with no grainy cashew texture remaining. This step is worth taking seriously an under-blended sauce leaves a slightly gritty mouthfeel that undermines the whole “creamy” promise of the dish.
Stage 3 РSaut̩ the Onion and Garlic
Heat the olive oil in your large sauté pan over medium heat. Add the sliced onion and sauté for 3–4 minutes, until translucent. Add the garlic and cook, stirring constantly, for another minute garlic burns quickly, so don’t walk away during this step. Turn off the heat and set aside.
Stage 4 – Layer and Bake
Spread half of the sliced potatoes in an even layer across your prepared baking dish. Top evenly with half of the creamy sauce, then scatter the onion-garlic mixture across the top of that layer.
Layer the remaining potatoes on top, followed by the remaining sauce, spreading it evenly to cover everything.
Bake for 60 minutes, then check a few potatoes in the center for fork-tenderness. If they’re not quite there yet, return to the oven for 10–20 more minutes, until fully cooked through. The sauce should look bubbly and thick by the time it’s done.
Sprinkle vegan parmesan and fresh chives on top if desired, and serve.
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Full Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
| Calories | 295 kcal |
| Carbohydrates | 29g |
| Protein | 9g |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Fiber | 6g |
| Sugar | 3g |
| Sodium | 471mg |
| Potassium | 895mg |
| Vitamin A | 83 IU |
| Vitamin C | 20mg |
| Calcium | 62mg |
| Iron | 7mg |
9g of protein and 7mg of iron per serving are genuinely impressive numbers for a side dish that tastes this indulgent the cashews and nutritional yeast are doing real nutritional work alongside their flavor contribution. The saturated fat (10g) comes primarily from the coconut milk if you use that specific option; swapping to oat or soy milk reduces that number noticeably if it matters to you.
Tips for the Best Vegan Scalloped Potatoes Every Time
These details make the difference between good and genuinely great results:
- Slice your potatoes evenly. A mandoline slicer is genuinely worth using here if you have one uniform ⅛-inch slices cook at the same rate and produce a much more cohesive final dish than hand-cut slices of varying thickness.
- Blend the sauce thoroughly. Don’t rush this step. A fully smooth sauce with no grainy cashew texture is the entire foundation of this dish’s success.
- Don’t skip the cashew soak. Even the quick 5-minute hot water version matters unsoaked cashews simply won’t break down completely smooth, regardless of how powerful your blender is.
- Check for doneness in the center, not the edges. The middle of the dish cooks slower than the edges, so that’s where you want to test for fork-tenderness.
- Let it rest for 5–10 minutes after baking. The sauce continues to thicken slightly as it cools, making for cleaner slices when you serve.
- Use Yukon Golds specifically. Russets break down too much over the long bake time; Yukon Golds hold their structure while still becoming genuinely tender.
Variations Worth Trying
This recipe is an excellent base for a few directions:
Garlic-Herb Version
Add 1 tablespoon of fresh thyme or rosemary to the sauce before blending for a more herb-forward flavor profile.
Extra Cheesy Version
Add an additional ¼ cup of nutritional yeast to the sauce, or fold in ½ cup of shredded vegan cheddar between the potato layers for an even richer, more pronounced cheese flavor.
Smoky Version
Add 1 teaspoon of smoked paprika to the sauce for a deeper, smokier flavor that pairs particularly well alongside a roasted main dish.
Make-Ahead and Storage Tips
This recipe handles advance prep and leftovers exceptionally well:
- Assemble up to 24 hours ahead- Layer everything in the baking dish, cover tightly, and refrigerate unbaked. Add about 10–15 extra minutes to the bake time if going straight from the fridge.
- Make the sauce up to 3 days ahead- Store in an airtight container in the fridge and bring to room temperature before assembling.
- Store leftovers for up to 4 days- Keep in an airtight container in the fridge.
- Reheat in the oven, not the microwave- A 350°F oven for 15–20 minutes (covered with foil) restores the texture far better than microwaving, which can make the sauce separate slightly.
- Freeze for up to 2 months- This dish freezes reasonably well, though the texture is best when fresh. Thaw overnight in the fridge before reheating.
How to Serve as a Side Dish
This recipe shines at gatherings where you need a substantial, crowd-pleasing side:
- Serve straight from the baking dish at the table for an easy, casual presentation
- Pair with a roasted main dish like a vegan loaf, roasted vegetables, or a holiday-style spread
- Top generously with vegan parmesan and fresh chives right before serving for the best visual finish
My Final Thoughts
Vegan Scalloped Potatoes Recipe proves that dairy was never actually the irreplaceable part of this classic dish a properly blended cashew sauce with the right savory backbone gets you remarkably close to the original, sometimes close enough that nobody at the table notices the difference at all.
Slice your potatoes evenly. Blend that sauce until completely smooth. Layer with care. Bake until bubbly. And watch this disappear from the dish just as fast as any traditional version ever has.
Vegan Scalloped Potatoes Recipe Potato Side Dishes
Ingredients
Equipment
Method
- Stage 1 – Prep the Potatoes and Preheat
- Peel your potatoes and slice them into â…›-inch thick rounds consistency here genuinely matters, since uneven slices cook at different rates and you’ll end up with some pieces tender and others still firm. Preheat your oven to 400°F and lightly grease your 9×13-inch baking dish. Set aside.
- Stage 2 – Make the Creamy Sauce
- Drain the soaked cashews. Add them to your high-powered blender along with the vegetable broth, non-dairy milk, nutritional yeast, and salt. Blend on high for a few minutes, until completely smooth with no grainy cashew texture remaining. This step is worth taking seriously an under-blended sauce leaves a slightly gritty mouthfeel that undermines the whole “creamy” promise of the dish.
- Stage 3 РSaut̩ the Onion and Garlic
- Heat the olive oil in your large sauté pan over medium heat. Add the sliced onion and sauté for 3–4 minutes, until translucent. Add the garlic and cook, stirring constantly, for another minute garlic burns quickly, so don’t walk away during this step. Turn off the heat and set aside.
- Stage 4 – Layer and Bake
- Spread half of the sliced potatoes in an even layer across your prepared baking dish. Top evenly with half of the creamy sauce, then scatter the onion-garlic mixture across the top of that layer.
- Layer the remaining potatoes on top, followed by the remaining sauce, spreading it evenly to cover everything.
- Bake for 60 minutes, then check a few potatoes in the center for fork-tenderness. If they’re not quite there yet, return to the oven for 10–20 more minutes, until fully cooked through. The sauce should look bubbly and thick by the time it’s done.
- Sprinkle vegan parmesan and fresh chives on top if desired, and serve.
Notes
Full Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
| Calories | 295 kcal |
| Carbohydrates | 29g |
| Protein | 9g |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Fiber | 6g |
| Sugar | 3g |
| Sodium | 471mg |
| Potassium | 895mg |
| Vitamin A | 83 IU |
| Vitamin C | 20mg |
| Calcium | 62mg |
| Iron | 7mg |
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.