When the weather turns chilly or you’re craving something creamy and comforting, scalloped potatoes are a classic dish that always delivers. But what if you’re eating plant-based?
Enter this vegan scalloped potato recipe—a dairy-free twist on the beloved comfort food that’s just as rich, tender, and satisfying as the original. Layers of thinly sliced potatoes are bathed in a luscious, homemade vegan sauce, then baked until bubbling and golden brown.
Whether you’re serving it as a cozy weeknight side, a holiday table centerpiece, or a potluck crowd-pleaser, this recipe is guaranteed to impress vegans and non-vegans alike.
What makes these vegan scalloped potatoes truly special is their versatility. With simple ingredients, you can achieve deep flavor and that classic creamy texture—no cheese, cream, or butter required.
Read on to discover why this dish deserves a spot in your recipe rotation, what you’ll need, and how to make it perfectly every time.
Why You’ll Love This Recipe
- Creamy and Satisfying: Thanks to a homemade vegan béchamel sauce, these potatoes have all the comfort and creaminess you crave—without any dairy.
- Simple Ingredients: Everything you need is easy to find in most grocery stores, and you probably already have many of these items in your pantry.
- Allergy-Friendly: This recipe is naturally egg-free and dairy-free, and you can easily make it gluten-free with a simple swap.
- Perfect for Holidays and Potlucks: Vegan scalloped potatoes are a hit at any gathering, and they reheat beautifully for leftovers.
- Customizable: Add your favorite herbs, swap in sweet potatoes, or sprinkle on some vegan cheese for a fun twist.
- Family-Friendly: Even picky eaters love the creamy, savory flavors and melt-in-your-mouth potatoes.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold or Russet Potatoes | 2.5 pounds (about 6 medium) | Thinly sliced (1/8-inch) |
| Unsweetened Non-Dairy Milk | 3 cups | Almond, soy, oat, or cashew milk |
| Vegetable Broth | 1 cup | Low-sodium preferred |
| Vegan Butter | 3 tablespoons | Can substitute olive oil |
| All-Purpose Flour | 1/4 cup | Use gluten-free if needed |
| Yellow Onion | 1 medium, finely diced | Sautéed for flavor |
| Garlic | 3 cloves, minced | For depth of flavor |
| Nutritional Yeast | 1/4 cup | Optional, for cheesy flavor |
| Dijon Mustard | 2 teaspoons | Enhances the savory notes |
| Salt | 1.5 teaspoons (to taste) | |
| Black Pepper | 1 teaspoon (to taste) | Freshly cracked preferred |
| Fresh Thyme | 1 tablespoon, chopped | Or 1 teaspoon dried |
| Paprika | 1/2 teaspoon | For color and warmth |
Equipment
- Large Baking Dish (9×13-inch)
- Mandoline Slicer or Sharp Knife
- Large Skillet or Saucepan
- Whisk
- Cutting Board and Knife
- Measuring Cups and Spoons
- Aluminum Foil
- Oven Mitts
Instructions
- Preheat the oven to 400°F (200°C). Grease your baking dish with a little vegan butter or oil.
- Prepare the potatoes: Wash, peel (if desired), and thinly slice potatoes to about 1/8-inch thickness. Using a mandoline slicer makes this process quick and even.
- Make the vegan béchamel sauce: In a large skillet over medium heat, melt the vegan butter. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
- Sprinkle in the flour and whisk constantly for 1 minute, creating a roux. Gradually pour in the non-dairy milk and vegetable broth, whisking continuously to avoid lumps. Keep whisking until the mixture thickens, about 4-6 minutes.
- Add flavor: Stir in the nutritional yeast, Dijon mustard, salt, pepper, thyme, and paprika. Taste and adjust seasonings as desired. Remove from heat.
- Layer the potatoes: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the creamy sauce over the potatoes, spreading to coat. Layer the remaining potatoes, then top with the rest of the sauce.
- Cover and bake: Cover the dish tightly with aluminum foil and bake for 35 minutes. This allows the potatoes to steam and soften.
- Uncover and finish baking: Remove the foil and bake for another 25-30 minutes, until the top is golden and the potatoes are fork-tender.
- Let it rest: Allow the scalloped potatoes to rest for at least 10 minutes before serving. This helps the sauce thicken and makes slicing easier.
- Garnish and serve: Sprinkle with extra fresh thyme or chopped parsley for a burst of color and flavor. Serve hot!
Tips & Variations
- Choose the right potatoes: Yukon Golds yield a buttery texture, while Russets become ultra-tender and creamy. Mix both for the best of both worlds!
- Make it gluten-free: Swap the all-purpose flour for a gluten-free blend or cornstarch when making the béchamel.
- Add veggies: Layer in sautéed mushrooms, spinach, or thinly sliced leeks for extra nutrition and flavor.
- Cheesy topping: Sprinkle with your favorite vegan cheese shreds for the last 10 minutes of baking for gooey, melty goodness.
- Herb swap: Substitute rosemary, sage, or chives for thyme, or use a blend for more complexity.
- Make ahead: Assemble the dish up to 24 hours in advance and keep it refrigerated. Bake fresh before serving.
-
“For a richer flavor, try adding a splash of white wine to the sauce or a pinch of smoked paprika for depth.”
Nutrition Facts
| Amount Per Serving | Approximate Value |
|---|---|
| Calories | 220 |
| Carbohydrates | 37g |
| Protein | 5g |
| Fat | 6g |
| Saturated Fat | 1g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 410mg |
| Vitamin C | 20% DV |
| Calcium | 9% DV |
| Iron | 8% DV |
Nutrition information is an estimate based on 8 servings and will vary depending on brands and specific ingredients used.
Serving Suggestions
- Holiday Side: Serve alongside vegan roasts, grilled tofu, or Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious for festive meals.
- Comfort Food Dinner: Pair with a crisp green salad and warm, crusty bread. Try this Vegan Bread Machine Recipe for Soft, Delicious Loaves for homemade bread.
- Potluck Favorite: This dish travels well and reheats beautifully—just cover and warm in the oven before serving.
- With Soup: Team with a hearty bowl like Low Calorie Vegetable Soup Recipe for Healthy Eating for a wholesome, satisfying meal.
- Brunch Spread: Add vegan scalloped potatoes to your brunch table with roasted veggies, vegan sausages, and fresh fruit.
Conclusion
Vegan scalloped potatoes prove that comfort food can be both indulgent and plant-based. The combination of thinly sliced potatoes and a luxuriously creamy dairy-free sauce creates a dish that’s rich, savory, and crowd-pleasing—perfect for everything from weeknight dinners to holiday feasts.
With customizable options and easy-to-find ingredients, you’ll reach for this recipe again and again.
If you enjoyed this vegan scalloped potato recipe, you’ll love exploring more creative plant-based dishes—whether it’s a bold Peruvian Vegetable Recipe for a burst of flavor, a cozy Veg Recipes for Slow Cooker for hands-off meals, or a sweet finish like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Whichever you choose, you’re sure to discover new favorites that satisfy every craving—no dairy required!
📖 Recipe Card: Vegan Scalloped Potatoes
Description: Creamy, comforting vegan scalloped potatoes made with a rich cashew sauce and tender Yukon gold potatoes. Perfect as a hearty side dish for any occasion.
Prep Time: PT20M
Cook Time: PT50M
Total Time: PT1H10M
Servings: 6 servings
Ingredients
- 2 lbs Yukon gold potatoes, thinly sliced
- 1 1/2 cups unsweetened almond milk
- 1 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 400°F (200°C).
- Soak cashews in hot water for 15 minutes, then drain.
- In a skillet, heat olive oil and sauté onion until soft, about 5 minutes.
- Add garlic and cook for 1 minute.
- Blend soaked cashews, almond milk, nutritional yeast, sautéed onion and garlic, flour, salt, pepper, thyme, and lemon juice until very smooth.
- Lightly grease a 9×13-inch baking dish.
- Layer half the sliced potatoes in the dish.
- Pour half the cashew sauce over the potatoes.
- Add remaining potatoes and top with the rest of the sauce.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 20 minutes, until potatoes are tender and top is golden.
- Let cool for 10 minutes before serving.
Nutrition: Calories: 280 | Protein: 8g | Fat: 11g | Carbs: 39g
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