Vegan Scalloped Potatoes Recipe Potato Side Dishes

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.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 12

Course: DINNER, Gluten-free, Potato Side Dishes, Side Dish

Cuisine: American

Calories: 295

Ingredients Equipment Method Notes

Ingredients

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

Equipment

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.
9x13-inch baking dish - the right size to hold all the layered potatoes and sauce evenly.
Large sauté pan - for cooking the onion and garlic before they go into the layers.
Sharp knife or mandoline slicer - for slicing the potatoes into ⅛-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.

Method

Stage 1 - Prep the Potatoes and Preheat
Peel your potatoes and slice them into ⅛-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 9x13-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 - Sauté 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