If you’re on the hunt for a cozy, creamy comfort food that’s completely plant-based, let me introduce you to my all-time favorite Vegan Scalloped Potatoes Recipe. This dish hits all the right notes — tender, luscious layers of potatoes bathed in a rich, cheesy, dairy-free sauce that’ll have you coming back for seconds (and maybe thirds!). Trust me, this recipe is fan-freaking-tastic and perfect for dinner parties or just a heartwarming family meal any night of the week.

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Why This Recipe Works

Creamy and Rich Without Dairy: Thanks to soaked cashews and nutritional yeast, this sauce feels indulgent but is completely vegan.
Layered Flavor Magic: Sauteed onions and garlic add depth, balancing the creaminess with savory notes.
Simple Ingredients, Big Impact: You’ll find everything at your local grocery store – no weird substitutes!
Flexible and Versatile: Easy to tweak based on taste or what you have on hand, from potatoes to seasonings.

Vegan Scalloped Potatoes, vegan potato casserole, dairy-free scalloped potatoes, plant-based comfort food, vegan potato dishes - The image shows a white baking dish filled with a layered potato casserole. The dish has one main layer composed of thin, round slices of golden-yellow potatoes lightly browned on top, giving a slightly crispy texture. The potatoes are embedded in a creamy, pale yellow sauce that fills the spaces in between, creating a soft and smooth background. Small green chives are sprinkled evenly across the top, adding bright color contrast. The dish is placed on a white marbled surface with part of a light blue cloth visible on the left side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Scalloped Potatoes Recipe plays a unique role, combining for creamy texture and cozy flavors. Picking the right potatoes and blending the sauce to velvety perfection is key, so let’s talk about what you’ll need and why these choices shine.

Vegan Scalloped Potatoes, vegan potato casserole, dairy-free scalloped potatoes, plant-based comfort food, vegan potato dishes - Flat lay of golden Yukon gold potatoes sliced thinly with smooth pale yellow skin, raw cashews creamy beige in color, a handful of bright green fresh chives finely chopped, a large glossy white onion with delicate purple edges, plump garlic cloves with their papery white skins slightly peeled back, and a small mound of pale golden nutritional yeast flakes, all naturally arranged with some cashews spilling gently, scattered chives, and sliced potatoes layered loosely, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yukon Gold Potatoes: These offer a creamy texture with just the right amount of starch; they hold their shape perfectly when baked and don’t get mushy.
Raw Cashews: The base of the sauce — soak them briefly to blend into a silky, rich cream that mimics dairy.
Vegetable Broth: Adds subtle savory depth to the sauce without overpowering it.
Unsweetened Non-Dairy Milk: I use coconut milk for creaminess, but almond or oat milk work well too.
Nutritional Yeast: The secret to that cheesy, umami flavor that makes this dish so comforting.
Salt: Essential to bring all the flavors together.
Olive Oil: Helps soften the onions and garlic while adding richness during sautéing.
Onion & Garlic: These elevate the dish with layers of aroma and flavor, making every bite memorable.
Optional Toppings: Vegan parmesan and fresh chives give a nice pop of flavor and a pretty finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Vegan Scalloped Potatoes Recipe is how easy it is to adapt. You can swap potato varieties, adjust seasonings, or even add extra veggies to make it your own. Don’t hesitate to get creative!

Use Sweet Potatoes: I once tried swapping in sweet potatoes for an autumnal twist – the sweetness pairs surprisingly well with the savory sauce.
Spice it Up: Add a pinch of smoked paprika or cayenne if you like a little heat and smoky flavor.
Omit Onions & Garlic: If you’re avoiding alliums, just skip them – the sauce is still creamy and tasty on its own.
Add Fresh Herbs: Toss in thyme or rosemary while baking for an herby boost I adore in cooler months.

Step-by-Step: How I Make Vegan Scalloped Potatoes Recipe

Step 1: Prep Your Potatoes Like a Pro

Start by peeling your Yukon Gold potatoes, then slice them into thin 1/8 inch rounds. I find that using a mandoline slicer here saves so much time and ensures every slice is the same thickness, which helps them cook evenly in the oven. If you don’t have one, just take your time with a sharp knife and aim for consistent thickness — trust me, it’s worth it!

Step 2: Whip Up the Creamy Cashew Sauce

Drain the cashews after soaking them briefly. Then toss them in a high-speed blender along with the vegetable broth, non-dairy milk, nutritional yeast, and salt. Blend on high for a few solid minutes until the sauce is unbelievably smooth and creamy — no cashew chunks allowed here! The smoother, the better for that velvety feel.

Step 3: Sauté Onions and Garlic for Flavor

Heat olive oil in a large pan over medium heat. Add your thinly sliced onions and cook until they turn translucent, about 3-4 minutes. Then add minced garlic and sauté for another minute, stirring constantly so it doesn’t burn. This step is where your dish starts to build serious flavor — your kitchen will smell amazing!

Step 4: Layer It Up

Grab a 9×13 inch baking dish and lightly grease it. Spread half the potato slices evenly on the bottom, then pour over half your creamy sauce, smoothing it out with a spatula. Scatter the sautéed onion and garlic mixture evenly on top of the sauce. Then repeat those layers with the remaining potatoes and sauce. Patience is key here, but layering makes all the magic happen.

Step 5: Bake and Enjoy

Bake at 400°F for about 60 minutes, then poke a few potato slices with a fork to check doneness – they should be tender and soft. If they need more time, slide it back in for another 10-20 minutes. You want the sauce bubbling and thickened just right. When done, sprinkle vegan parmesan and chopped chives on top if you like, then serve it while it’s hot and gooey!

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Pro Tips for Making Vegan Scalloped Potatoes Recipe

Consistent Potato Slices: Using a mandoline ensures even cooking and no half-raw chunks.
Blend Sauce Thoroughly: Don’t rush this step—smooth sauce means creamy, luscious results.
Onion & Garlic Layer: This adds a savory kick that truly elevates the entire dish.
Check During Baking: Make sure to test the potatoes after 60 minutes to avoid over or undercooking.

How to Serve Vegan Scalloped Potatoes Recipe

Vegan Scalloped Potatoes, vegan potato casserole, dairy-free scalloped potatoes, plant-based comfort food, vegan potato dishes - A close-up view of a wooden spoon lifting a layered potato dish from a white bowl sitting on a white marbled surface. The dish has several layers of thin potato slices, each with a golden-brown crispy edge and creamy pale yellow sauce between them. Small green chopped herbs are sprinkled on the potatoes, adding a touch of color. The texture looks soft and creamy inside, with a slightly crunchy top layer. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with a sprinkle of vegan parmesan for extra cheesy goodness and a handful of freshly chopped chives for a subtle oniony zing and color pop. Sometimes, I add a small spoonful of vegan sour cream on the side — it’s an indulgence worth trying!

Side Dishes

To round out the meal, I often serve this with roasted Brussels sprouts or a crisp green salad to balance out the richness. Another favorite is steamed green beans tossed with lemon and toasted almonds — simple, vibrant, and perfect complements.

Creative Ways to Present

For special occasions, I sometimes bake the scalloped potatoes in individual ramekins – they look fancy and make serving a breeze. Or, try mixing in layers of sautéed mushrooms or spinach to add a pop of color and earthiness for an impressive twist.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or transfer them to an airtight container. Stored in the fridge, this dish keeps great for 3-4 days. When you reheat, it’s still creamy and comforting – a perfect next-day treat.

Freezing

Freeze leftover scalloped potatoes in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat baked in the oven for best texture. I’ve frozen this many times and the sauce retains its creaminess beautifully.

Reheating

I usually rewarm leftovers in the oven at 350°F covered with foil to prevent drying out. About 20-25 minutes does the trick. You can also microwave smaller portions, but the oven really helps keep that original baked texture intact.

FAQs

Can I use different types of potatoes for this Vegan Scalloped Potatoes Recipe?

Absolutely! While Yukon Golds are fantastic for their creamy texture and even cooking, you can also use russet potatoes or even sweet potatoes for a sweeter flavor. Just remember that thicker or denser potatoes might need longer cooking time.
Do I have to soak the cashews overnight?

Not at all. For this recipe, soaking cashews in hot water for about 5 minutes is enough to soften them for blending. Of course, if you prep ahead and soak overnight, it’s even better, but it’s not necessary.
Can I make this Vegan Scalloped Potatoes Recipe nut-free?

You can try substituting soaked cauliflower blended with non-dairy milk and nutritional yeast for the cashew sauce to avoid nuts. It won’t be as creamy but still works well for a dairy-free version.
How do I know when the potatoes are done baking?

After baking for about an hour, use a fork to pierce a few potato slices near the center. If they slide in easily and feel tender, you’re good to go! If not, bake for 10-20 minutes longer and check again.

Final Thoughts

This Vegan Scalloped Potatoes Recipe has become a staple in my kitchen whenever I want something warm, comforting, and impressive without complicated steps. It’s got that perfect balance of creamy, savory, and satisfying—plus it’s made with simple ingredients you can find anywhere. I wholeheartedly recommend you give it a try; you might just find your new favorite side dish or even a main event. Enjoy every delicious bite!