• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Shane & Simple

  • Recipes
  • About
  • ebook
    • Meal Planner
    • 5 Day Kickstart
    • 5 Day Kickstart (printable version)
  • Contact
    • Work With Me
  • Subscribe

Vegan Scalloped Potatoes

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe
Creamy Vegan Scalloped Potatoes pinterest banner

This recipe for Vegan Scalloped Potatoes is the best and so easy to make! Thinly sliced potatoes covered in a creamy cashew-based cheese sauce and baked to perfection. It’s the perfect side dish for the holidays or any other occasion. And, NO DAIRY!

creamy vegan scalloped potatoes in baking dish.

I guess it’s possible to celebrate the holidays without potatoes. But, why would you? And, as great as mashed potatoes are, they do get a little boring and expected. Well, this year you can up your game and make these amazing Vegan Scalloped Potatoes.

Is there a downside to making this amazing dish? Yes. A sore hand from all the high fives you’ll be getting. But, it’s worth it. So, be a boss and roll up with these cheesy creamy Vegan Scalloped Potatoes.

Creamy vegan scalloped potatoes before being cooked with cheese sauce.

Creamy Vegan Scalloped Potatoes Cheese Sauce

It’s the simple things in life that bring the most happiness. And, this cheese sauce is one of those simple things. So, let’s make it.

First, start off by cooking some diced onions and minced garlic in a nonstick pan over medium-high heat. Then, set aside while you prepare the cheese sauce.

This amazing cheesy concoction uses cashews and unsweetened almond milk for the base. Some lemon juice and apple cider vinegar for the tanginess. Nutritional yeast for the “cheesiness.” A little turmeric for color. And, a little salt and pepper to taste.

That’s it! Now, just blend it all together until it’s smooth. Once it’s ready pour it into a bowl, add the onions and garlic, and mix it all together.

Creamy vegan scalloped potatoes in baking dish with sauce and onions before being cooked.

How To Make Vegan Scalloped Potatoes

Oh, yeah. It’s time to assemble this little piece of heaven on earth. (FYI, I’m talking about the Creamy Vegan Scalloped Potatoes)

Okay, back to the recipe.

Slice your potatoes. You can use a regular knife to slice your potatoes, but if you have a mandoline slicer … USE IT! If you don’t have a mandoline slicer … GET ONE! But, I digress. Like I said, slice your potatoes.

Layer the baking dish with half the potatoes and pour ½ the cheese over them. Add the rest of the potatoes and cover them with the rest of the cheese sauce. Now, what you do from here on out is totally optional. But, I like to sprinkle some dried thyme and parsley on top of the potatoes before I bake them.

Let’s Bake!

Hopefully, you’ve preheated your oven to 375 degrees and you’re ready to bake. If not, sucks to be you. You’ll have to wait a little longer. But, better late than never I guess.

Once the oven is hot and you’re happy with everything, cover the dish with aluminum foil and shove it in the oven. Let it bake for 30 minutes or so covered. Get rid of the aluminum foil and let it bake for another 45 minutes or until the top is brown and it’s all bubbly.

Basically, once it looks awesome you can take it out of the oven. And, when all is said and done what you have is a masterpiece of cheesy potato perfection!

Creamy vegan scalloped potatoes missing upper right corner slice.

Make These Creamy Vegan Scalloped Potatoes!

These Creamy Vegan Scalloped Potatoes will make your wildest dreams come true. They’re…

  • Creamy
  • Rich
  • Cheesy
  • Filling
  • Comforting
  • Satisfying
  • Perfect for the holidays
  • & Freaking Delicious!

This recipe is  PERFECT FOR THE HOLIDAYS or any other dinner gathering. It’s especially great for guests who think eating plant-based is boring and tasteless.

It’s sure to please everyone who partakes! If for some reason there’s leftovers, which I highly doubt, simply store in the fridge and reheat later in the week.

Creamy vegan scalloped potatoes on stacked on plate.

More Awesome Recipes You Have To Try!

Are you potatoes your love language? I got you covered. Try my Creamy Homemade Vegan Mashed Potatoes & Gravy, Vegan Sweet Potato Casserole, and Sweet Potato Shepherds Pie.

Looking for holiday dish ideas? Check out my Vegan Cream of Mushroom Soup, Green Bean Onion Ring Casserole, Homemade Vegan Meatloaf, & Homemade Vegan Cream Corn.

And, let’s not forget dessert. My No-Bake Chocolate Peanut Butter Pie, Avocado Chocolate Pudding & Cinnamon Apple Oatmeal Crumble are game changers.

Creamy vegan scalloped potatoes on table with plate.

If you make these Creamy Vegan Scalloped Potatoes, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Creamy vegan scalloped potatoes on table with plate.

Creamy Vegan Scalloped Potatoes


★★★★★

5 from 16 reviews

  • Author: Shane Martin
  • Prep Time: 15 mins.
  • Cook Time: 75 mins.
  • Total Time: 1 hour 30 minutes
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This recipe for Vegan Scalloped Potatoes is the best and so easy to make! Thinly sliced potatoes covered in a creamy cashew-based cheese sauce and baked to perfection. It’s the perfect side dish for the holidays or any other occasion. And, NO DAIRY!


Scale

Ingredients

  • 8–10 russet potatoes(roughly 3 pounds)
  • 1 onion, diced

For The Sauce

  • 1 ½ cups raw cashews
  • 2 cups unsweetened almond milk (or unsweetened plant milk of choice)
  • 1 cup low-sodium vegetable broth
  • ½ cupย nutritional yeast
  • 1 Tbsp Vegetable Bouillon (optional)
  • 1 Tbsp garlic powder
  • 2 Tbsp lemon juice
  • 1 tsp. salt or to taste

Optional Topping

  • Vegan Parmesan
  • Freshly chopped green onion or chives
  • Chopped Parsely

Instructions

  1. Preheat oven to 375 degrees
  2. Boil cashews for 5-10 minutes then drain and set aside.
  3. Heat a nonstick skillet over medium-high heat. Once skillet is ready, add diced onions along with a little water or veggie broth, if needed, to prevent sticking. Cook until the onions are “soft.” Remove pan from heat and set aside.
  4. Peel and thinly slice the potatoes evenly as possible. I prefer using a mandoline slicer. If you don’t have a mandoline slicer you can use a knife. Just try to make the slices fairly consistent.
  5. Add cashews, almond milk, lemon juice, nutritional yeast, garlic powder, and salt to blender. Process until “cheese” sauce is completely smooth. Pour cheese sauce into mixing bowl, add the cooked onions and stir to combine.
  6. Pour ¼ cup of the cheese sauce onto the bottom of the baking dish and evenly spread.
  7. Layer ½ the potatoes in the baking dish and pour ½ the creamy sauce over the potatoes. Add the remaining potatoes and top with the rest of the sauce.
  8. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil and bake for another 20 minutes or until the top of potatoes are brown and sauce is bubbling. The potatoes should be tender enough to easily pierce with a fork.
  9. Remove from the oven and let sit for a few minutes before eating.
  • Category: Sides
  • Method: Baking
  • Cuisine: Vegan

Keywords: side, vegan, potatoes, baking, cheese, scalloped potatoes

Did you make this recipe?

Tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple

This link was shared on the Weekend Potluck!

Previous Post: « Vegan Sweet Potato Shepherds Pie
Next Post: Creamy Vegan Tomato Soup »

Reader Interactions

Comments

  1. Shane Martin

    December 20, 2018 at 9:54 am

    Must try!

    ★★★★★

    Reply
  2. Barbara

    December 29, 2018 at 12:36 am

    Tried this today and it is a hit!

    I shared your link on Forks Over Knives Official Plant-Based Group Facebook page.

    ★★★★★

    Reply
    • Shane Martin

      December 29, 2018 at 11:25 am

      Thank you, Barbara. So glad you enjoyed it and thanks for sharing it. Happy New Year!?

      Reply
  3. Rhoda

    December 29, 2018 at 10:01 am

    Delicious!

    ★★★★★

    Reply
    • Shane Martin

      December 29, 2018 at 11:22 am

      Thank you, Rhoda!!! Happy New Year.? ?

      Reply
    • Shane Martin

      December 31, 2018 at 2:43 pm

      Thank you, Rhoda!

      Reply
  4. Melissa DeCambra

    December 30, 2018 at 1:13 pm

    I was a little skeptical about how liquid the “cheese” part was when adding it to the potatoes (but I’m new at this, so what do I know?). Made a full sized dish and 3 small dishes for friends. EVERYONE loved it! I need help in the “salt to taste” department, but don’t have a problem telling others to add what they need. I really liked this dish! So much so that I ate half of the full sized dish that was supposed to cover a couple of days. Oh well! That’s what WFPB eating is about…no guilt! Thanks!

    ★★★★★

    Reply
  5. Shane Martin

    December 31, 2018 at 2:43 pm

    Melissa, thatโ€™s great to hear and so glad you enjoyed the potatoes. I really appreciate you reaching out and sharing this with me. Happy New Year!!!

    Reply
  6. Tom

    January 04, 2019 at 10:59 pm

    Dude… made this tonight. This was so good that my wife, son and I devoured the results in minutes. Wow. So god!

    ★★★★★

    Reply
    • Tom

      January 04, 2019 at 11:02 pm

      *good*

      Reply
  7. Shane Martin

    January 05, 2019 at 7:47 pm

    LOL! My wife and I did the same thing when I was first working on this recipe. Pumped y’all enjoyed them!

    ★★★★★

    Reply
  8. Vicki

    January 07, 2019 at 2:28 am

    A nice comfort food recipe. Thanks for sharing!

    ★★★★★

    Reply
    • Shane Martin

      January 07, 2019 at 8:39 am

      My pleasure. And, thank you:) Peace.

      Reply
  9. Lucille Burns

    January 11, 2019 at 5:01 pm

    Made this as a birthday gift for my sister. She loved it. Said it was delicious.
    So much easier than going out in the cold and shopping for a gift.
    Thanks, Shane!!

    Reply
    • Shane Martin

      January 12, 2019 at 11:07 am

      First, I’m honored you would do this as a birthday gift. 2) I’m so glad your sister enjoyed it. 3) I’m just really happy you reached out to share this with me. Peace.

      Reply
  10. Kathy

    January 18, 2019 at 8:33 pm

    I made these scalloped potatoes for dinner tonight. They are delicious; so creamy and good. The best part is that since it made so much, and with only my husband and I eating them, I have leftovers for a few meals! Thank you for sharing this recipe, Shane.

    ★★★★★

    Reply
    • Shane Martin

      January 18, 2019 at 10:32 pm

      Kathy, thanks for reaching out. So glad you liked the potatoes and you have leftovers:) Peace.

      Reply
  11. Jenny

    March 09, 2019 at 6:03 pm

    So good! I made these a couple days ago and could not believe how good they are. Every single recipe of yours has been just perfect. My husband said these need to stay in the rotation. Thank you!

    ★★★★★

    Reply
    • Shane Martin

      March 09, 2019 at 6:52 pm

      Jenny, thatโ€™s great! Thanks so much for sharing and so glad he enjoyed them.

      Reply
  12. Elizabeth

    March 30, 2019 at 10:08 pm

    Absolutely loved these potatoes! Even my omnivore husband liked them. I sliced the potatoes with my food processor slicing blade. I sprinkled paprika on top with the parsley and thyme before baking. Thank you!

    ★★★★★

    Reply
    • Shane Martin

      April 02, 2019 at 12:15 pm

      Elizabeth, that’s so great! Love your additions. Sounds so good. Thanks for reaching out.

      ★★★★★

      Reply
  13. Jojo

    April 23, 2019 at 9:12 am

    I made this for some comfort dinner. Deliiiish. I took left overs for lunch at school today. As every bit amazing cold as it is hot. I would probably add in more onions next time as I am an onion lover of note ๐Ÿ™‚ But just on flavour alone, incredible!

    ★★★★★

    Reply
  14. Cathy Ohlson

    June 13, 2019 at 4:21 pm

    Hi Shane!
    I am trying not to use cashews in sauce recipes. Do you think white beans (cannelloni) would work just as well!! We LOVE your recipes!!!

    Reply
    • Shane Martin

      June 13, 2019 at 10:00 pm

      Thank you, Cathy! So glad you enjoy the recipes. I think it’s worth a shot. You may want to try tofu too. That usually works very well. Good luck!

      Reply
  15. ann

    November 03, 2019 at 7:38 pm

    Hi Shane. Made these today. Followed directions to a T or so I thought I did. Flavor is nice but they are a bit dried out and the ‘cheese’ sauce looks curd-ly. Any ideas what may have gone wrong?
    thanks

    ann

    Reply
    • Shane Martin

      November 03, 2019 at 9:40 pm

      Hi, Ann! I’m so sorry this was the end result. My first response would be the cooking time. Every appliance is different and I always base the result on my appliances. I would say if you try and make it again just shorten the time and keep an eye on it. I hope this helps!

      Reply
  16. Amy

    November 17, 2019 at 12:54 pm

    Could I substitute cashew milk, like Malk brand, for the cashews & almond milk? I ask because I am not a fan of almond milk.

    Thanks!

    Reply
    • Shane Martin

      November 17, 2019 at 10:02 pm

      You could totally use the cashew milk but would still need the cashews to make it “creamy”. But, feel to try without it. I always say anything is worth trying…at least once:)

      Reply
  17. Satin Janssen

    November 23, 2019 at 11:46 am

    Could this be made with sweet potatoes?

    Reply
    • Debbie abbott

      November 24, 2019 at 12:25 am

      I make this recipe all the time. I do make it with sweet potatoes as well .sometimes adding other veggies to. Love it and so does the family

      Reply
      • Shane Martin

        November 24, 2019 at 9:49 am

        That sounds amazing!!! Thank you so much for sharing.

        Reply
    • Shane Martin

      November 24, 2019 at 9:48 am

      I don’t see why not? ๐Ÿ™‚

      Reply
  18. Phoebe

    November 23, 2019 at 11:54 am

    Do we have to soak the raw cashews or do we simply just use them as we bought them?
    Thank you

    Reply
    • Shane Martin

      November 24, 2019 at 9:48 am

      I usually boil them for about 10 minutes.

      Reply
  19. Susan Gail Wright

    October 25, 2020 at 5:20 pm

    Thank you Shane happy Sunday to you these look great

    ★★★★★

    Reply
    • Shane Martin

      October 25, 2020 at 9:45 pm

      Thank you, Susan! Blessings.

      Reply
  20. Lynn

    October 25, 2020 at 7:02 pm

    Can I substitute the almond milk for soy milk? Or something else?

    Reply
    • Shane Martin

      October 25, 2020 at 9:45 pm

      Yes, absolutely!

      Reply
  21. Pam in Sacramento

    October 25, 2020 at 7:11 pm

    Oh, heck yeah! These are soooooooooo goooood! ๐Ÿ˜„ Let the scalloped potato bender begin! Thanks for an awesome recipe, Shane. Will be making this many more times.

    ★★★★★

    Reply
    • Shane Martin

      October 25, 2020 at 9:44 pm

      Thank you so much, Pam! Blessings.

      Reply
  22. Jcb

    November 27, 2020 at 7:33 am

    Delicious!

    ★★★★★

    Reply
  23. Sheena

    January 10, 2021 at 11:38 am

    Carefully halved the amounts and followed the directions faithfully and still got LOADS. Actually pretty happy about that, though, as it’s delicious so I’m looking forward to enjoying it over the next few days. Lovely recipe.

    ★★★★★

    Reply

Let Me Hear From You! Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hey, I’m Shane!

I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

About Me โ†’

SUBSCRIBE

Footer

โ†‘ back to top

Info

  • About
  • Contact
  • Shop
  • Privacy Policy
  • Disclaimer
  • Content Policy

Follow

  • Subscribe
  • Facebook
  • Pinterest
  • Instagram

Recipes

  • All Recipes
  • Simple Supper Menus
  • Recipe Round-Ups
  • Pantry Staple Recipes

As an Amazon Associate I earn from qualifying purchases.

Copyright ยฉ 2021 Shane & Simple LLC