If you’re craving a rich, comforting side dish that’s 100% plant-based and irresistibly creamy, you’re going to love this Vegan Scalloped Potatoes Recipe. It’s one of those dishes that feels indulgent without any dairy, thanks to a luscious, cashew-based sauce that melts into tender Yukon Gold potatoes. Trust me, this recipe is fan-freaking-tastic and perfect any time you want to wow a crowd or just enjoy cozy vibes in your kitchen.

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Why This Recipe Works

Creamy Without Dairy: The soaked cashews blend into a silky sauce that soaks perfectly into the potatoes.
Balanced Flavors: Nutritional yeast adds a cheesy flavor while onions and garlic bring depth and aroma.
Simple Ingredients: You probably already have most items in your pantry, making it easy to whip up anytime.
Customizable Layers: You can swap potatoes or omit onions and garlic for your personal touch.

Vegan Scalloped Potatoes, dairy-free scalloped potatoes, vegan potato casserole, plant-based scalloped potatoes, vegan creamy potato side dish - The image shows a white baking dish filled with a layered potato casserole. The dish has one main layer composed of thin, round slices of golden-yellow potatoes lightly browned on top, giving a slightly crispy texture. The potatoes are embedded in a creamy, pale yellow sauce that fills the spaces in between, creating a soft and smooth background. Small green chives are sprinkled evenly across the top, adding bright color contrast. The dish is placed on a white marbled surface with part of a light blue cloth visible on the left side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Scalloped Potatoes Recipe is in how these ingredients come together—creamy, subtle flavors balanced with a slight savory punch from the nutritional yeast and garlic. Plus, using Yukon Gold potatoes gives you the perfect starchy texture that holds up beautifully when baked.

Yukon Gold Potatoes: I love these because they’re creamy yet firm enough to keep their shape after baking.
Raw Cashews: Soaking them softens them for a smooth, velvety sauce—don’t skip this step!
Vegetable Broth: Adds extra flavor and thins the sauce just right.
Unsweetened Non-Dairy Milk: Coconut milk works great here for richness, but almond or oat milk are fine too.
Nutritional Yeast: This is your secret weapon for a cheesy, umami depth without dairy.
Olive Oil: Helps sauté the onions and garlic for that caramelized flavor.
Onion and Garlic: They bring warmth and complexity, making every bite more satisfying.
Salt: Essential for bringing out all those flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making recipes reflect what you love and what you have around. With this Vegan Scalloped Potatoes Recipe, you can easily play around with the ingredients to suit your taste buds or dietary needs.

Variation: I once swapped Yukon Golds for sweet potatoes for a fall-inspired twist — super cozy and slightly sweet!
Make It Garlic-Free: If you’re sensitive to garlic, just omit it and consider adding herbs like thyme to keep things flavorful.
Kick Up the Heat: Try stirring in some smoked paprika or cayenne for a subtle smoky warmth.
Different Milks: Use oat milk for a more neutral flavor or hemp milk for extra creaminess.

Step-by-Step: How I Make Vegan Scalloped Potatoes Recipe

Step 1: Prep Your Potatoes Like a Pro

Start by peeling your Yukon Gold potatoes and slicing them as evenly as possible into 1/8-inch rounds. A mandoline helps if you have one—it makes slicing uniform, which is key to everything cooking evenly. If you don’t, no worries! Just try to keep them consistent thickness-wise. Then, preheat your oven to 400°F and lightly grease a 9×13-inch baking dish to get ready for assembly.

Step 2: Blend the Creamy Cashew Sauce

Drain your soaked cashews and toss them into a high-powered blender along with the vegetable broth, coconut milk, nutritional yeast, and salt. Blend for a few minutes until the sauce is silky smooth—no cashew chunks left! The smoother, the better, because that sauce is what makes these scalloped potatoes ultra creamy.

Step 3: Sauté Onions and Garlic

Heat olive oil in a large skillet over medium heat. Add thinly sliced onion and sauté for about 3-4 minutes until translucent and slightly softened. Then add minced garlic and cook, stirring constantly, for an additional minute. Once fragrant, remove from heat. These aromatics add a deep, savory note that lifts the whole dish.

Step 4: Layer and Bake Your Potatoes

Spread half of your potato slices in the bottom of the baking dish. Pour half of the creamy cashew sauce evenly over the potatoes, then sprinkle the sautéed onion and garlic mixture on top. Repeat the layers with the remaining potatoes and sauce. Cover the dish loosely with foil and bake for 60 minutes. Check tenderness by poking a few potatoes with a fork — if they aren’t tender, bake uncovered for another 10-20 minutes until the sauce is bubbly and thick.

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Tips from My Kitchen

Uniform Slices: Using consistent potato slices ensures everything cooks through together—thicker slices mean more baking time.
Soak Cashews Briefly: Soaking cashews in hot water for just 5 minutes softens them nicely without long wait times.
Use a High-Powered Blender: To get that creamy sauce texture, a strong blender helps avoid gritty bits.
Check for Doneness: Don’t just rely on time—potato tenderness is key, so test with a fork before serving.

How to Serve Vegan Scalloped Potatoes Recipe

Garnishes

I love topping mine with a sprinkle of vegan parmesan and fresh chopped chives. The vegan parmesan adds an extra cheesy vibe, and those bright green chives cut through the richness with a fresh pop. If you want to fancy it up, a sprinkle of smoked paprika or a few baby arugula leaves on top works wonders too.

Side Dishes

This dish pairs beautifully with anything from roasted veggies and crisp salads to hearty lentil stews. My go-to is a simple steamed broccoli or a tangy kale salad to balance out all that creaminess without overwhelming your palate.

Creative Ways to Present

For holiday dinners or special occasions, I’ve layered these scalloped potatoes in individual ramekins for a pretty presentation. It feels fancy but stays cozy — plus everyone gets their own portion. You can also add a breadcrumb topping before baking to create a crunchy crust if you like some texture contrast.

Make Ahead and Storage

Storing Leftovers

After enjoying your Vegan Scalloped Potatoes, store leftovers in an airtight container in the fridge—it keeps beautifully for 3-4 days. I usually cool it completely before sealing to avoid any sogginess.

Freezing

This recipe freezes surprisingly well! I recommend portioning it into freezer-safe containers. When you’re ready, thaw overnight in the fridge for best texture and flavor before reheating.

Reheating

Reheat leftovers in a 350°F oven for about 20-25 minutes until warmed through and bubbly again. Avoid microwaving if you can—it tends to make the texture a bit watery and less creamy.

FAQs

Can I make this Vegan Scalloped Potatoes Recipe nut-free?

Yes! Instead of cashews, you can try silken tofu blended with non-dairy milk and nutritional yeast for a creamy sauce, though it will change the flavor and texture slightly. Cauliflower puree mixed with plant milk might also work as a nut-free alternative.
What’s the best potato to use for vegan scalloped potatoes?

Yukon Gold potatoes are perfect because they’re creamy and hold their shape nicely after baking. Russets will also work but tend to be fluffier and may break down a bit more, changing the texture. For a twist, sweet potatoes add sweetness and beautiful color.
Can I prepare this dish ahead of time?

Absolutely! You can assemble it fully, cover with foil, and keep it in the fridge for up to 24 hours before baking. Just add extra baking time if it’s going in cold.
How thick should I slice my potatoes?

Try for about 1/8-inch slices for even cooking. Thinner slices cook faster but can become mushy if baked too long; thicker slices need more baking time but retain more bite.

Final Thoughts

This Vegan Scalloped Potatoes Recipe holds a special place in my heart—it’s that perfect balance of creamy comfort food that’s just packed with flavor but still wholesome and plant-based. I really think you’ll enjoy making it as much as you enjoy eating it. Give it a try on your next weeknight or special meal and watch it become a favorite in your kitchen, too!