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You won’t believe how perfectly deliciously “cheesy” these vegan scalloped potatoes are! Made without cashews; instead this recipe uses vegan cheese, vegan butter and soy milk for an incredibly cheesy yet completely plant-based side dish.

After making vegan recipes for over a decade now, I’ve learned exactly what makes a dairy-free dish feel just as rich and nostalgic as the original. I tested this one until it was absolutely perfect! Instead of using cashews which come with an annoying soaking step, the sauce comes together with a dairy-free roux, which creates a velvety, flavourful finish.

Choosing the right variety of potatoes

I personally use Yukon Gold potatoes for my scalloped potatoes recipe. They hold their shape well and have a naturally buttery flavour, giving the dish a rich, creamy texture without needing too much fat. Waxy potatoes like red or fingerling aren’t ideal here, since they tend to stay firm and won’t give you that tender melt-in-your-mouth feel.

A note on slicing

When it comes to scalloped potatoes, slicing is everything. The potatoes need to be cut thin and evenly to cook through properly and create that classic tender, layered texture. If the slices are too thick, they’ll stay firm in the middle, even after a long bake.

A sharp chef’s knife works fine, but if you have one, a mandolin slicer is the best tool for consistent, paper-thin slices that stack neatly and cook evenly.

If you have ever made a scalloped potato recipe that came out sticky or gluey, you’ll know how frustrating it can be! Through researching I have learned it’s usually the cause of excess starch. To combat this problem, rinse the sliced potatoes in cold water before layering them to remove some of that starch.

Save time; make ahead!

Over the years I have found that scalloped potatoes are perfect for making ahead to save time on holidays. You can assemble the dish up to a day in advance; just prepare the potatoes and sauce, layer everything in the baking dish, and cover tightly with foil. Store in the fridge until you’re ready to bake. When it’s time, place the dish straight into the oven (adding about 10 extra minutes of bake time since it’s starting cold).

Completing the meal

If you’re new to plant-based cooking, or just looking to please the veggie-lovers at your table, you might be wondering what other dish to serve alongside your holiday spread. These plant-based scalloped potatoes are rich, creamy, and comforting, so here are some tasty ideas for dishes that pair perfectly with them.

I typically use store-bought vegan meat substitutes fore the holidays to save time and energy. However, if you want something homemade you must try my favourite vegan lentil loaf recipe. This caramelized onion and apple stuffing is a total crowd pleaser but if you’re short on time and need a quick potato recipe that still packs a flavour punch, try these creamy garlic thyme mashed potatoes.

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Vegan Scalloped Potatoes (No Cashews!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Olivia biermann
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 6-8 servings
  • Category: sides
  • Method: oven
  • Cuisine: American
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Description

You won’t believe how perfectly deliciously “cheesy” these vegan scalloped potatoes are! Made without cashews, instead this recipe uses vegan cheese, vegan butter, soy milk, and a few other simple ingredients for an incredible plant-based side dish.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 lbs Yukon Gold potatoes, thinly sliced
  • 1/3 cup vegan butter or margarine
  • 1/3 cup all-purpose flour
  • 1–1/2 cups soy milk
  • 2 cups vegan chicken-style broth (or vegetable broth)
  • 1/4 cup nutritional yeast
  • salt and pepper, to taste
  • 1 cup vegan cheddar cheese, for sprinkling on top

Instructions

  1. Preheat oven to 375 F. Grease a 9 x 13 inch baking pan or casserole dish.
  2. In a pot on medium heat, add olive oil and onions and cook about 5 minutes, stirring frequently, until translucent.
  3. Layer onions and potatoes in the prepared baking dish.
  4. Place the pot back on medium heat and add the vegan butter. Once melted, sprinkle the flour evenly overtop, then whisk well to combine. Let it cook for about 30 seconds to get rid of the raw flour taste.
  5. Slowly add splashes of soy milk, whisking until smooth each time, letting the sauce thicken before adding more. Repeat with the vegetable broth. The sauce will be thinner as you add more broth, however it will thicken as it bakes again in the oven. Add the salt, nutritional yeast and a sprinkle of salt and pepper and whisk to combine.
  6. Pour mixture over the potatoes, using a spoon to smooth out the top and allow the sauce to get through the cracks to the bottom. Sprinkle with paprika (if using).
  7. Bake for 45 minutes. Remove from oven and add the cheese. Bake another 15 minutes until melted and bubbling.
  8. Remove from oven and let stand for 10-15 minutes before serving.

Notes

Storing and reheating your scalloped potatoes

Scalloped potatoes store well, making them a great make-ahead dish (and great leftovers!). Let your scalloped potatoes cool completely, then cover tightly and refrigerate for up to 4 days. To reheat, cover the dish with foil and warm in a 350°F oven until heated through, about 20-25 minutes.

If you wish to freeze them, wrap tightly in plastic wrap and foil, or transfer single portions to airtight freezer-safe containers and freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake covered at 350°F until warmed through.

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