Non-dairy veggies galore – The perfect vegan side dish

Welcome to my recipe for Creamy Scalloped Potatoes – Vegan style! Are you ready to indulge in a dish that is both decadent and healthy? This recipe delivers a rich, creamy vegan experience that will leave you satisfied and happy.

Scalloped potatoes have long been a crowd favorite, but the traditional recipe relies heavily on dairy ingredients, making it inaccessible to those who are lactose intolerant or vegan. Thankfully, with a few creative substitutions in this recipe, you can still enjoy the classic dish with all the taste and none of the guilt.

In this recipe, I use raw cashews to create a rich and flavorful cream sauce, which pairs perfectly with fresh thyme leaves and garlic. The sliced potatoes are cooked to tender perfection in this scrumptious sauce, creating a delectable and satisfying scalloped potato dish.

So whether you are looking for an easy-to-make weeknight meal or an impressive side dish for your next dinner party, these creamy and flavorful scalloped potatoes will not disappoint. Trust me; everyone at your table will be delighted with dish’s richness and depth of flavor!.

Why You’ll Love This Recipe

Creamy Scalloped Potatoes (Vegan)
Creamy Scalloped Potatoes (Vegan)

Get ready to fall head over heels for this creamy vegan scalloped potato recipe. Not only is it free of dairy, but it’s also packed with flavor and will leave you feeling satisfied. The silky, velvety texture of the cheese sauce is achieved by using raw cashews, which are soaked and blended with water to create a smooth and creamy base.

The combination of russet and Yukon gold potatoes creates the perfect balance between starchy and waxy, yielding an ideal texture for this dish. Each thinly sliced potato becomes enveloped in a rich, creamy sauce that is enhanced with fragrant fresh thyme leaves, savory garlic cloves, and nutty paprika.

This vegan scalloped potato recipe offers the best of both worlds – it’s a plant-based alternative to dairy-heavy potatoes au gratin that won’t leave you feeling weighed down or bloated. Enjoy your creamy vegan scalloped potatoes without any of the usual discomforts associated with traditional scalloped potatoes.

The dish is easy to make and perfect for entertaining guests or simply enjoying as a cozy family dinner on a chilly evening. You won’t miss the non-vegan version one bit! It’s also perfect for those with dietary restrictions like lactose intolerance or gluten intolerance.

Overall, the mouth-watering taste, velvety texture, and satisfyingly filling qualities make these creamy vegan scalloped potatoes ideal for any occasion. Give this recipe a try and prepare to be swept off your feet – this might just become your new favorite comfort food!

Ingredient List

 Let the layers begin! Thinly sliced potatoes are the base for this rich and creamy casserole.
Let the layers begin! Thinly sliced potatoes are the base for this rich and creamy casserole.

Let’s take a closer look at the ingredients we need for this creamy vegan scalloped potatoes recipe. Don’t worry if you’re not familiar with some of the plant-based ingredients; I’ll include some substitutions for meat and dairy products.

Main Ingredients:

  • 4 medium russet potatoes, peeled and thinly sliced
  • 2 medium Yukon Gold potatoes, peeled and thinly sliced
  • 1 cup raw cashews soaked in water overnight or boiled for 15 minutes
  • 2 cups of water
  • sea salt to taste

Vegan Cheese Sauce:

  • ¼ cup vegan butter or olive oil
  • 3 tablespoons of all-purpose flour (gluten-free can be used)
  • 2½ cups non-dairy milk (almond, soy, oat milk or coconut milk)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • Nutritional yeast (as desired)

Additional Ingredients:

  • 4 garlic cloves, minced
  • 1 bunch of scallions or juiced onion
  • Fresh thyme leaves (as desired)
  • Paprika (as desired)

The Recipe How-To

 A warm and comforting classic made entirely plant-based.
A warm and comforting classic made entirely plant-based.

Step 1: Prep the Potatoes

  • First, preheat the oven to 375°F.
  • Next, wash and thinly slice 3 medium russet potatoes (about 2 lbs) and 2 medium Yukon gold potatoes (about 1 lb). A mandoline slicer works great here for even slices, but a sharp knife will do the job as well.

Step 2: Make the Cheesy Sauce

  • In a blender or food processor, blend together: 1 cup of raw cashews soaked in water for at least an hour, drained; 1 cup of water, 2 cloves of garlic, 1 tablespoon of lemon juice, 3 tablespoons of nutritional yeast, 1/4 teaspoon of paprika, and 1 teaspoon of sea salt until silky smooth. This will create a cheesy sauce that is essential for creamy vegan scalloped potatoes.

Step 3: Assemble and Bake

  • In a large skillet over medium heat, melt 4 tablespoons of vegan butter or olive oil. Stir in 1/4 cup of flour, whisking constantly, until the mixture starts to thicken and turn golden brown.
  • Slowly pour in 2 cups of non-dairy milk (such as almond milk or coconut milk) and whisk until there are no lumps left.
  • Add in the cheesy sauce to your skillet whisking until everything is well combined.
  • Add in one layer of sliced potatoes on the bottom of a large baking dish. Pour about a third of the cheesy sauce on top, then place another layer of potatoes. Repeat this process until all potatoes and cheesy sauce have been used up.
  • Cover the baking dish with foil and bake for about 45 to 50 minutes, or until the potatoes are soft and fully cooked. Then, remove the foil and bake for an additional 10-15 minutes until golden brown on top.
  • Finally, let it rest for about 10 minutes before sprinkling fresh thyme leaves and sliced scallions over the top of your creamy vegan scalloped potatoes.

These potatoes are deliciously rich, hearty and creamy – everything that is good about potato dishes! Follow these steps to make this plant-based rendition that’s every bit as flavorful as traditional recipes but more heart-healthy without compromising its taste!

Substitutions and Variations

 This dish is the perfect balance of tender potatoes and indulgent cashew cream.
This dish is the perfect balance of tender potatoes and indulgent cashew cream.

One of the amazing things about cooking is that you can adjust a recipe to your own liking. This recipe for creamy vegan scalloped potatoes is no exception. There are a few modifications you can make that will turn this dish into something completely different.

Firstly, if you prefer a spicier taste, sprinkle some paprika on top of the sliced potatoes before layering them in the dish. Paprika is a versatile spice that adds depth and complexity to any recipe.

If you want to switch up the type of potato being used, try substituting half of the russet potatoes with yukon gold potatoes. Yukon gold potatoes have a creamy texture and slightly sweeter taste that blends well with the other ingredients.

For those who prefer a nut-free version, you can substitute milk alternatives like soy milk or almond milk for the raw cashews. If you’re not sure which one to choose, almond milk has a more subtle flavor profile than soy milk.

Another variation you can try is using different types of non-dairy cheeses. You can use regular vegan cheese or nutritional yeast for an added cheesy flavor. Nutritional yeast also offers additional health benefits, including vitamin B12 and protein.

If you want to take this recipe up a notch, try adding some diced scallions or fresh thyme leaves to the cheese sauce mixture before pouring it over the sliced potatoes. These herbs add a savory undertone that complements the creamy sauce perfectly.

Lastly, for those who are gluten-free or looking for alternatives, coconut milk or coconut cream can be used instead of regular plant-based milk. This substitution would create nutty notes while still offering creamy richness.

Don’t be afraid to get creative with this recipe! With these substitutions and variations, there are endless possibilities for turning this dish into something unique and delicious every time.

Serving and Pairing

 Perfectly portioned, this dish is customizable for any potluck or family gathering.
Perfectly portioned, this dish is customizable for any potluck or family gathering.

Once the creamy vegan scalloped potatoes are ready, it’s time to serve and savor their delicious, rich flavor. These scalloped potatoes make an excellent side dish to complement any main course. Their creamy and cheesy texture makes them perfect for pairing well with grilled or roasted meats/veggies, pasta dishes or casseroles.

For a complete, plant-based meal, pair your vegan scalloped potatoes with a salad dressed in a tangy vinaigrette or lentil soup. They also make for an ideal appetizer for a dinner party or a potluck supper.

To serve, remove the cooked scalloped potatoes from the oven and sprinkle them with some paprika, scallions or fresh thyme leaves. You can also sprinkle some nutritional yeast on the top if you prefer. This not only gives them extra flavor but also makes them look attractive and tempting.

It’s important to note that these vegan scalloped potatoes are quite filling, so you might want to adjust your meal size accordingly. A serving portion of the dish is around 1 cup per person.

Overall, these creamy vegan scalloped potatoes are versatile and satisfying comfort food that everyone will love. Their rich taste and consistency elevate them beyond the usual potato side dish!

Make-Ahead, Storing and Reheating

 Who needs cheese when you have this velvety, dairy-free sauce?
Who needs cheese when you have this velvety, dairy-free sauce?

Making this vegan scalloped potatoes recipe ahead of time is a great idea. You can make the recipe ahead up to 2 days in advance, cover with plastic wrap or lid and store in the refrigerator.

For reheating, you can do so easily in the oven. Remove from the fridge at least an hour before baking to bring it to room temperature. Preheat your oven to 375°F (190°C). Bake the potatoes for 20-25 minutes or until warm throughout. If desired, you can add vegan cheese on top and broil for a few minutes until golden brown.

Alternatively, you can reheat individual portions in the microwave for about 1 minute or until heated thoroughly. Be sure to cover the container with a damp paper towel or lid to prevent drying out.

The vegan scalloped potatoes will last in the refrigerator for up to five days. You can also freeze leftovers by transferring them to an airtight container and placing them in the freezer. The dish will last for up to 1 month.

When ready to reheat frozen leftovers, let them thaw out overnight in the fridge. Reheat following one of the methods listed above.

Don’t be afraid of leftovers! This creamy vegan scalloped potatoes recipe is even more flavorful after a day or two in the fridge, making it perfect for meal prep or easy plant-based weeknight dinners.

Tips for Perfect Results

 A dish so good, even non-vegans will be asking for seconds.
A dish so good, even non-vegans will be asking for seconds.

Ah, the creamy vegan scalloped potatoes. As a vegan chef, I have heard several stories about people trying to nail this recipe and make it perfect! These stories usually end in disappointment with a dish that is either undercooked, dry or simply bland. However, there is nothing like a good old-fashioned challenge to spark my creative energy and help me come up with effective tips for the most scrumptious and velvety vegan scalloped potatoes you’ve ever tasted.

First of all, it’s important to give yourself a little bit of prep time before starting the procedure: Wash and slice your potatoes thinly beforehand, have your cashews already soaked for 4-6 hours prior (or soak them overnight) and ensure you have fresh thyme leaves on hand.

When cooking the dish, always use an oven-safe dish for best results. Layer sliced russet potatoes and vegan cheese sauce alternatively in the baking dish, ensuring you have enough layers to get that creamy texture. Trust me; a few thin potato slices will not be enough for that perfect consistency.

Also, remember that every oven works differently. I recommend checking on your scalloped potatoes after about 35 minutes and then every 10 to 15 minutes afterward until they look perfectly golden brown.

If you’re making this creamy vegan delight for a party or special occasion, consider doubling the recipe as it tastes even better the day after!

One thing that many people overlook when cooking this recipe is adding different seasonings besides salt to their potatoes. Adding smoked paprika or minced garlic into your vegan cheese sauce can enhance the flavors and create depth in each bite. You can also add some scallions when serving: they give each serving a pop of color and some added freshness.

Last but not least, don’t be afraid to experiment with plant-based alternatives like almond milk or coconut cream instead of non-dairy milk when making the sauce. Each one has its unique flavor profile that can elevate your potato au gratin experience.

With these tips, you’re sure to get a cheesy and satisfying batch of creamy vegan scalloped potatoes layered with rich flavors! Trust me; your taste buds will thank you for taking note of these expert tips.


As with any recipe, there might be questions that arise when making creamy vegan scalloped potatoes. Don’t worry, I’ve got you covered in this section! I’ll provide some answers to commonly asked questions and offer tips for troubleshooting any issues that may arise. So, let’s dive in and address any concerns you may have about this delicious plant-based dish.

What can you substitute for milk in scalloped potatoes?

For those looking to eliminate dairy from their diet, fear not! This beloved dish can still be enjoyed with some simple substitutions. Recipes commonly replace milk and cheese with non-dairy alternatives such as soy or almond milk, or utilize chicken broth or water instead.

Why won’t my scalloped potatoes get soft?

When preparing scalloped potatoes, it is important to be mindful of the amount of sour cream or acidic ingredients used, as this can prevent the potatoes from softening properly. To avoid this, it is recommended to cook the potatoes in milk or heavy cream first, and then mix in the sour cream after they have softened. Similarly, in a dish like paella where there are many acidic tomatoes present, the rice may not fully soften if precautions are not taken.

What can I substitute for milk in au gratin?

When it comes to flavor, there are a variety of options for liquids to incorporate into your dish. Cream, butter, half and half, sour cream, Greek yogurt, and non-dairy alternatives such as almond milk are all viable choices. If you’re looking for a richer taste, adding in some butter and garlic can enhance the flavor profile without relying on milk.

Bottom Line

Creamy Scalloped Potatoes (Vegan) Recipe

In conclusion, this creamy vegan scalloped or potatoes au gratin recipe is perfect for vegans or anyone looking for a dairy-free alternative. These scalloped potatoes are rich, creamy, and flavorful; they are sure to impress your family and friends. With the help of a few simple substitutes, this easy vegan scalloped potatoes recipe is easy to make.

Using plant-based ingredients like raw cashews soaked in water, non-dairy milk, and vegan butter make this recipe a flavor-packed delight. By following the simple steps outlined in this recipe, you’ll be rewarded with a delectable vegan dish suitable for any occasion.

The substitutions and variations suggested in this recipe enable you to customize the recipe to your liking. Adding scallions, paprika, or fresh thyme leaves can enhance the taste of the dish even more. You can also substitute ingredients like almond milk or coconut milk if you’re lactose intolerant.

You can store any leftover scalloped potatoes in an airtight container in the refrigerator for up to three days. If you’re planning on serving it later, it’s best to reheat it in the oven at 350 degrees Fahrenheit until heated through.

These creamy vegan scalloped potatoes can undoubtedly compete with their non-vegan counterparts! Don’t take our word for it; try them out for yourself! We hope you enjoy making and serving this dish as much as we enjoyed creating it for you.

Creamy Scalloped Potatoes (Vegan)

Creamy Scalloped Potatoes (Vegan) Recipe

Cashew cream, a vegan staple, takes the place of dairy in this. If you are not using a high-powered blender (Vitamix, etc.), soak the cashews in some water overnight or boil them for 10 minutes and drain. This will soften them and yield a much creamier product. A Chloe Coscarelli recipe from "Chloe's Kitchen".
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Prep Time 15 mins
Cook Time 1 hr
Course Side Dish
Cuisine Vegan
Calories 271.8 kcal


  • 1 cup raw cashews (see note)
  • 2 cups water
  • 3 garlic cloves
  • 2 teaspoons sea salt
  • 2 teaspoons fresh thyme leaves (plus extra for garnish)
  • 2 scallions, trimmed and thinly sliced
  • 5 russet potatoes, peeled and thinly sliced
  • paprika


  • Preheat the oven to 375 degrees. Lightly grease a 9 X 13 pan.
  • In a blender, puree cashews, water, garlic, and salt. Transfer to a large bowl. Add thyme and scallions to the cashew cream and mix with a spoon. In the pan, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top Repeat for the second layer. Dust the top with paprika and cover the pan with foil. Bake for 45 minutes, then remove the foil and bake another 15 minutes, or until potatoes are fork-tender and lightly browned on top. Garnish with more fresh thyme before serving and adjust salt to taste.

Add Your Own Notes


Serving: 216gCalories: 271.8kcalCarbohydrates: 39.4gProtein: 7.3gFat: 10.8gSaturated Fat: 2.1gSodium: 792.9mgFiber: 4.8gSugar: 2.7g
Keyword < 4 Hours, Easy, Potato, Vegan, Vegetable, Weeknight
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