Learn how to make the BEST Vegan Scalloped Potatoes! with onions, garlic and the creamiest sauce. A classic, easy side dish for your holiday meal or any occasion. Perfect tender, creamy potatoes every time! Delicious comfort food!
I don’t think I know of anyone who doesn’t like scalloped potatoes!! Am I right? Well I thought it was high time to veganize one of my all time favs! Yup totally dairy free creamy, slightly cheesy, vegan scalloped Potatoes! With thinly sliced potatoes, fried onions and garlic and the best white sauce ever and then baked to perfection in the oven. They are the perfect accompaniment for thanksgiving dinner and Christmas and Easter too! My family is super impressed with this recipe. It’s a total winner! And fast and easy! Enjoy!
Now am I the only one that used to use a can of cream of mushroom soup to make scalloped potatoes? Oh I’m pretty sure I’m not alone in that one haha! Passed down from my Mom and Mother in law💕 Hey I’ll be the first to admit it was delicious! With some parmesan cheese and cream or milk, sliced onions, maybe a little crispy bacon. Yup they were tasty along side some ham, turkey and veggies.
Well thats not my cup of tea anymore and you will miss none of that with this vegan version! I’m telling you these dairy free scalloped potatoes are just as creamy, cheesy and delicious as the original old school recipe. It’s essentially a Vegan Potato Casserole and it's super yum!
For this Vegan Scalloped Potatoes Recipe I used coconut milk, plant milk, nutritional yeast, bouillon, cashews and spices to make an ultra creamy sauce with an optional add in for mushrooms.
For a nut free version you can swap out the cashews for vegan cream cheese and use nut free plant milk as I state in the recipe card below. And hey if you want it extra cheesy throw in some grated Daiya cheese!
What Kind of Potatoes do you use for Scalloped Potatoes?
I find that Yukon gold potatoes are the best for scalloped potatoes, these tasty yellow potatoes hold their shape the best and are a delicious creamy potato. Russets are my second choice. They are very good as well and make a creamier sauce. Both good choices!
What goes with Vegan Scalloped Potatoes?
- Best Vegan Turkey Recipe
- Vegetarian Salisbury Steak (Vegan) (Meatball Version)
- Roasted Vegetables
- Vegan Mushroom gravy
- Perfect Vegan Stuffing
- The Best Vegan Mac and Cheese (Daiya)
- Cranberry sauce
- Easy No Knead Bread (Best Artisan Bread Ever!)
- Vegan Caesar Salad
What is the difference between Scalloped Potatoes and Potatoes Au Gratin?
Scalloped potatoes consist of thinly sliced potatoes that are layered with sliced onions and covered in a creamy white sauce (sometimes with a little cheese added) and baked. Potatoes Au Gratin are layered as well but also have a fair amount of cheese in the sauce, are quite often made with leeks instead of onions and they are then covered in a bread crumb topping and baked. Sometimes bacon is added to both recipes.
Can I freeze Vegan Scalloped Potatoes?
This potato recipe will keep in the fridge for 4-5 days, and yes they freeze well!
How Do You Make Vegan Scalloped Potatoes?
Preheat Oven to 400°. Spray a 9x13 casserole dish with cooking spray (I use my lasagna pan)
Drain your cashews and add to a high speed blender along with the rest of the sauce ingredients. Process until smooth. Set aside.
Now add the diced onions, vegan butter a pinch of salt and pepper to a non stick skillet or well seasoned cast iron frying pan, preheated to medium to medium high heat. Cook for 5-7 minutes or until they are browning nicely and softening. Add the garlic and cook for an additional minute. Set aside.
Peel and thinly slice the potatoes, approximately ⅛ of an inch thick. Either use a knife or a mandolin, whatever you are more comfortable with.
To assemble the scalloped potatoes: Layer half the sliced potatoes in the casserole dish. Sprinkle on the onion garlic mixture. Pour half of the sauce evenly over the potatoes.
Layer on the rest of the potatoes followed by the rest of the sauce. Season with salt and pepper.
Cover tightly with tin foil and bake for 40 minutes. Uncover and bake for an additional 40 minutes. For extra browning and flavour broil for 2-4 minutes. Watch carefully so they don't burn.
Let cool for a few minutes. Serve and enjoy! For full recipe ingredients and instructions see recipe card below.
To Make Ahead and Reheat Scalloped Potatoes:
Bake your scalloped potatoes according to recipe, let cool completely on counter then cover and refrigerate. To reheat the scalloped potatoes: preheat the oven to 350° cover tightly with tin foil and bake for 30 minutes or until completely heated through.
Ok let's make Vegan Scalloped Potatoes! They're:
super flavourful with a crispy crust!
perfect along side so many dishes
an excellent holiday side dish!
creamy and cheesy
full of tender potatoes
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
Want more Vegan Recipes with Potatoes? Check these out:
- The Best Vegan Shepherds Pie
- Vegan Corn Chowder (Slow Cooker Option)
- Vegan Mashed Potatoes (Instant Pot)
- Hearty Vegetable Stew (Vegan) (Slow Cooker Option)
- Best Home Fries Recipe (Breakfast Potatoes)
- Vegan Breakfast Potatoes (Tofu, Potatoes)