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!
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 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 it 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.
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 Ā½ 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!
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.
More Awesome Recipes You Have To Try!
Are 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.
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.
Creamy Vegan Scalloped Potatoes
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!
- Prep Time: 15 mins.
- Cook Time: 75 mins.
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Sides
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 8–10 russet potatoes(roughly 3 pounds)
- 1 onion, diced
For The Sauce
- 1 Ā½ cups raw cashews
- 2 cups unsweetened almond milk (or unsweetened plant milk of choice)
- 1 cup low-sodium vegetable broth
- Ā½ cup nutritional yeast
- 1 Tbsp Vegetable Bouillon (optional)
- 1 Tbsp garlic powder
- 2 Tbsp lemon juice
- 1 tablespoon apple cider vinegar
- 1 tsp. salt or to taste
Optional Topping
- Vegan Parmesan
- Freshly chopped green onion or chives
- Chopped Parsely
Instructions
- Preheat oven to 375 degrees
- Boil cashews for 5-10 minutes then drain and set aside.
- 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.
- 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.
- Add cashews, almond milk, veggie broth, 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.
- Pour Ā¼ cup of the cheese sauce onto the bottom of the baking dish and evenly spread.
- Layer Ā½ the potatoes in the baking dish and pour Ā½ the creamy sauce over the potatoes. Add the remaining potatoes and top with the rest of the sauce.
- 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.
- Remove from the oven and let sit for a few minutes before eating.
Nutrition
- Serving Size: 1 of 12
- Calories: 196
- Sugar: 2.2 g
- Sodium: 141.3 mg
- Fat: 5.3 g
- Carbohydrates: 31.9 g
- Fiber: 3 g
- Protein: 6.8 g
- Cholesterol: 0 mg
This link was shared on the Weekend Potluck!
I made this tonight. I make 1/2 the recipe because there are only two of us. I used pre-cooked potatoes and extra firm silken tofu (3/4 cup) for the cashews. I have been experimenting with that substitution lately. I used the seasonings as written, except 1/2. of course. I baked it for 40 minutes uncovered. It was good. The flavor was excellent; the seasonings are just right. I will make this again with raw potatoes as the sauce was just a little runny; not the recipe’s fault; totally the fault of the pre-cooked spuds. I can always count on a good idea and great recipes from your site.
So delicious and easy! I was looking to replicate the boxed scalloped potatoes that I grew up eating and this recipe was 10x better, and you feel good after eating it. Other recipes I have tried were using coconut milk which gave scalloped potatoes a strange taste, but this recipe was so nostalgic to eat, and I can’t wait to make it again. I used oat milk and cooked it for a few extra minutes (but that could be due to my oven), and it came out fantastic. Mine didn’t come out as pretty as the blog photos, but incredibly tasty nonetheless š
Thank you, Sarah! And, FYI, mine never comes out as pretty as the picture…I have to put in a little extra work for photos. LOL!
Iād like to put this on our Thanksgiving menu but weāre traveling.. Can this be made ahead of time and frozen either cooked or uncooked?
Weāre having a Shane and Simple Thanksgiving this year.
Thanks for all you do.
Yes, absolutely!
This was soooo delicious! I considered making a reduced amount but glad I didn’t. My husband and I enjoyed it thoroughly for dinner with fresh veggies! I made it with Yukon Golds instead of russets and we loved it. Thank you for your recipes. So far every recipe I’ve tried have been wonderful!
Can you tell me how much cheese sauce that your recipe makes? The only reason I ask is because I already have a creamy cheese sauce recipe that I love, made out of potatoes and carrots and it makes over a quart. So I would like to use my cheese sauce recipe but I want to make sure that I have enough to use with your potato recipe. I hope that makes sense….š
The cheese is around 1 1/2 – 2 cups.
How much apple cider vinegar? You mention it in the article, but it isn’t in the recipe
Hi! Iām going to make these for the party, how many servings is the original recipe? Trying to figure out if I should double or triple it for the crowd..
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.
Delicious!
Oh, heck yeah! These are soooooooooo goooood! š Let the scalloped potato bender begin! Thanks for an awesome recipe, Shane. Will be making this many more times.
Thank you so much, Pam! Blessings.
Can I substitute the almond milk for soy milk? Or something else?
Yes, absolutely!
Thank you Shane happy Sunday to you these look great
Thank you, Susan! Blessings.
Do we have to soak the raw cashews or do we simply just use them as we bought them?
Thank you
I usually boil them for about 10 minutes.
Could this be made with sweet potatoes?
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
That sounds amazing!!! Thank you so much for sharing.
I don’t see why not? š
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!
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:)
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
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!
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!!!
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!
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 š But just on flavour alone, incredible!
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!
Elizabeth, that’s so great! Love your additions. Sounds so good. Thanks for reaching out.
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!
Jenny, thatās great! Thanks so much for sharing and so glad he enjoyed them.
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.
Kathy, thanks for reaching out. So glad you liked the potatoes and you have leftovers:) Peace.
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!!
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.
A nice comfort food recipe. Thanks for sharing!
My pleasure. And, thank you:) Peace.
LOL! My wife and I did the same thing when I was first working on this recipe. Pumped y’all enjoyed them!
Dude… made this tonight. This was so good that my wife, son and I devoured the results in minutes. Wow. So god!
*good*
Melissa, thatās great to hear and so glad you enjoyed the potatoes. I really appreciate you reaching out and sharing this with me. Happy New Year!!!
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!
Delicious!
Thank you, Rhoda!!! Happy New Year.? ?
Thank you, Rhoda!
Tried this today and it is a hit!
I shared your link on Forks Over Knives Official Plant-Based Group Facebook page.
Thank you, Barbara. So glad you enjoyed it and thanks for sharing it. Happy New Year!?
Must try!