Easy Creamy Vegan Scalloped Potatoes
Vegan Scalloped Potatoes | Thinly sliced potatoes in a savoury vegan white sauce, baked to perfection, and topped with fresh green onions. This vegan potato dish is the ultimate comfort food to complete any holiday dinner spread. They’re creamy, cheesy, and delicious.
These vegan scalloped potatoes are the best side dish and they’re a must have at holiday dinners! The thinly sliced potatoes are layered in a casserole dish with a thick and garlicky white sauce, and baked to creamy perfection! Top with sliced green onions for some freshness.
Vegan scalloped potatoes are perfect for feeding a crowd! They’re filling, and satisfying, and the flavour goes well with most other dishes. They’re a great last minute dish too, since scalloped potatoes are made with simple ingredients that you probably have on hand.
In my house, no holiday spread is complete without scalloped potatoes and Vegan Pierogis.
The vegan cream sauce is made with any plant milk, I used oat milk, and some cashews for extra thickness. It’s flavoured with nutritional yeast for a cheesy taste, onion, and garlic for flavour, and a pinch of nutmeg for a slightly nutty flavour. If you’re not a fan of nutmeg, feel free to skip it.
How to make vegan scalloped potatoes
First, slice the potatoes into 1/8 inch slices. Try to cut them as evenly as possible, so they cook the same.
Then make the cream sauce by melting butter in a sauce pan, and cooking the onion and garlic. Then add flour and create a thick paste. Slowly add the vegetable stock and plant milk. Simmer the sauce for a few minutes to help it thicken up. Then add blended cashews.
Lastly, layer half of the potatoes in a casserole dish, and cover them with half of the sauce. Then layer the rest of the potatoes, and top with the rest of the sauce. Cover in foil and bake for 55 minutes.
How to make vegan scalloped potatoes ahead of time
When it comes to the holidays, it’s best to plan ahead and save time wherever possible! Scalloped potatoes are quite easy to make, but they do take some time. To prepare them ahead of time, assemble the dish and bake. Then when it’s time to serve, pop it back in the oven at 350°F to heat through! Easy peasy.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Peel the potatoes and slice them into 1/8 inch thick slices. Transfer to a large bowl filled with water to keep them from browning. Preheat the oven to 400°F and grease a 9×13 casserole dish with oil or vegan butter.
Melt the butter over medium heat. Add the onion and shallot, and cook for 4-5 minutes, until they’re translucent. Add the garlic and cook until just fragrant.
Add the flour and stir to combine. They will form a thick mixture.
Add half of the stock and stir. The paste will get much thicker. Then add the rest of the stock and stir. You should now have a very thick sauce.
Add the spices and stir.
Slowly add the plant milk. The sauce should be thin enough to whisk now. Bring the sauce back to a simmer and cook for 3-4 minutes to thicken.
Turn off the heat and add the cashew cream. Stir to combine.
Drain the potatoes and layer half of them in the prepared casserole dish. Cover with half of the sauce. Then layer the rest of the potatoes. Cover with the rest of the sauce. Spread it evenly over the top of the potatoes.
Cover the baking dish in aluminum foil and bake for 50-55 minutes. Then remove the foil and bake for another 10 minutes. The potatoes should be fork tender. Test them by poking a fork into the top potatoes, as the bottom potatoes will cook faster.
Serve with sliced green onion or dried parsley.
Tips for making vegan scalloped potatoes
What to serve with creamy scalloped potatoes
Scalloped potatoes make the perfect vegan side dish. Since they are creamy and comforting, pair them with a vegetable of your choice, like broccoli, asparagus, or corn, and a protein like tofu, bean balls, or lentils.
Try my Panko Tofu or Air Fryer Tofu to serve with the potatoes!
For another easy vegan holiday recipe, try my Vegan Pierogis.
Substitutions
Storage
Store the scalloped potatoes in an air tight container in the fridge for up to 3-4 days. To reheat, microwave a single portion until hot, or heat the entire dish through in the oven at 350F°.
Scalloped potatoes are great for freezing. Freeze individual portions and microwave, or freeze a large portion and heat in the oven at 350F° until heated through.
FAQ’s
The key to creamy vegan scalloped potatoes is making a sauce with a roux of vegan butter and flour. Then add liquid, and blended cashews for extra creaminess.
Yes, you can make vegan scalloped potatoes ahead of time. Simply prepare and bake the dish, and then pop it back into a 350°F oven to heat through.
Vegan Scalloped Potatoes
Equipment
- 1 9×13 casserole dish
- 1 sauce pan
- 1 whisk
- 1 heat proof silicone spatula
Ingredients
- ¼ cup vegan butter
- ¼ cup all purpose flour
- 1 small onion diced
- 1 shallot diced
- 4 garlic cloves minced
- 1 cup vegetable stock
- 2 cups plant milk I used oat milk
- 2 tablespoons nutritional yeast
- 1 teaspoons salt
- 1 teaspoon pepper
- pinch of nutmeg optional
- ½ cup raw cashews soaked
- ¼ cup water
- 3 lbs russet potatoes 7-8 medium potatoes
Instructions
- Add the cashews to a pot and cover with water. Bring to a boil, then lower the heat and simmer for 15 minutes. Drain and rinse with cold water. Add to a blender with the 1/4 water and blend until smooth, about 3 minutes.
- Peel the potatoes and cut them into 1/8 inch thick slices. Add them to a large bowl and cover with water to keep them fresh.
- Preheat the oven to 400°F and grease a 9 x 13 casserole dish with butter or oil. Set aside.
- Melt the vegan butter in a sauce pan over medium heat. Add the onion and shallot, and cook until translucent, about 4-5 minutes. Add the garlic and cook until fragrant, stirring constantly.
- Add the flour and stir to combine. It will turn into a thick paste. Then add half of the vegetable stock and stir. The consistency will get very thick. Add the rest of the stock. Now you should have a thick sauce. Add the spices and stir.
- Add the milk slowly, and whisk to combine. Let the sauce come back to a simmer, and cook for 2-3 minutes to thicken. Turn off the heat, add the cashew cream, and whisk to combine.
- Drain the potatoes and layer half of them in the prepared casserole dish. Pour half of the sauce over the potatoes, and spread it evenly. Layer the rest of the potatoes on top, and pour the rest of the sauce over them. Spread it evenly again.
- Cover the baking dish in aluminum foil and bake for 50-55 minutes, then remove the foil and bake for 10 more minutes. The potatoes should be fork tender. Top with sliced green onions.
Video
Notes
Nutrition
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @theveggieyaya on Instagram.
Save this image to your vegan dinner board on Pinterest.
Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
Easy to Follow Instructions. Delicious recipe