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Vegan Scalloped Potatoes

Creamy and comforting Vegan Scalloped Potatoes are the perfect side dish for your holiday spread — or for dinner any time of year! This super simple recipe packs a ton of flavor.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Author: Sarah Sullivan

Equipment

  • mandoline slicer
  • high powered blender if making homemade cashew cream
  • large oven proof skillet such as a 10 or 12" cast iron pan
  • casserole dish if you don't have an oven proof skillet
  • aluminum foil

Ingredients

Cream Sauce

  • 3/4 cup raw cashews soaked 4+ hours
  • 2 cups vegetable broth I recommend chicken-style vegetable broth; see notes
  • 1-2 cloves garlic
  • 2 tablespoons nutritional yeast optional, for a slightly cheesy flavor
  • 1 teaspoon salt
  • black pepper to preference

Vegan Scalloped Potatoes

  • 2 tablespoons vegan butter
  • 1 small white or yellow onion or 2 shallots, thinly sliced
  • 2 lbs Yukon gold or russet potatoes peeled and sliced between 1/8" and 1/4" thickness
  • 2-3 sprigs fresh herbs of choice such as thyme, rosemary, or sage

Instructions

Prepare the Cream Sauce

  • Drain the soaked cashews and add to a high-powered blender along with vegetable broth. (If using a chicken-style vegetable bouillon, you can blend the bouillon and water directly in the blender. You don't have to dissolve the bouillon ahead of time.)
  • Add garlic cloves, salt, pepper, and (optional) nutritional yeast. Blend until as smooth as possible.

Assemble the Vegan Scalloped Potatoes

  • Preheat oven to 400°F. You can prepare all steps in a large, oven-safe skillet (such as a 10 or 12" cast iron). If you don't have an oven-safe skillet, you'll need a skillet as well as a casserole dish.
  • Heat your skillet over medium-high heat and melt vegan butter. Add in sliced onions and sauté until onions are very soft and have taken on some color, about 8-10 minutes. If baking directly in the skillet, remove the onions to a bowl.
  • Layer about a third of the sliced potatoes on the bottom of your oven-safe skillet or casserole pan. Scatter half of the sautéed onions over top.
  • Create a second layer with another third of the potatoes and the remaining onions.
  • Top with the remaining potatoes. Pour the cream mixture over the potatoes. It should almost come up to the top, but it's okay if they are slightly exposed.
  • Optionally, place a few sprigs of your favorite fresh herbs on top. This will perfume the scalloped potatoes as they cook without overpowering the dish. I like using thyme.
  • Cover the casserole dish or skillet with foil and seal edges tightly in order to trap the steam to help the potatoes cook through evenly. If your skillet or dish is very full, I recommend baking it on top of a cookie sheet just in case it bubbles over slightly.
  • Bake in preheated oven for 45 minutes, covered. Remove the foil and bake, uncovered, for an additional 15-20 minutes, until the top is golden and the dish is beginning to brown around the edges. Test a few potatoes for doneness — they should be tender and easy to pierce with a fork or knife. If they seem a little undercooked, continue to bake in 10 minute increments until cooked.

Notes

Chicken-style vegetable broth: This will make the recipe taste more savory than a traditional veggie broth, which tends to run on the slightly sweeter side. I recommend Edward and Sons No Chicken Bouillon (use 1 cube) or Better Than Bouillon No Chicken Base (use 2 teaspoons).
Cashew cream substitutions:
  • Use blanched, slivered almonds (soaked 4+ hours) or raw sunflower seeds (soaked 30 minutes) in place of cashews when preparing the cream. Texture and flavor will vary slightly with substitution.
  • Substitute in 2 1/2 cups vegan heavy cream substitute, such as the Silk Heavy Whipping Cream Alternative or Country Crock Plant Cream. The flavor is not quite as neutral as cashew cream in my opinion, so make sure to taste it before using to make sure you like it.
 
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