If you’re on the hunt for a comforting, creamy, and totally satisfying potato dish that happens to be plant-based, I’ve got just the thing for you. This Vegan Scalloped Potatoes Recipe is seriously fan-freaking-tastic — velvety, rich, and layered with just the right amount of savory flavor. Trust me, once you try these potatoes, you’ll want to make them again and again, whether it’s for a cozy weeknight dinner or a holiday table centerpiece.

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Why This Recipe Works

Creamy Without Dairy: The soaked cashews blended into a smooth sauce give you that luscious, cheesy texture without any animal products.
Simple Ingredients: No weird additives or hard-to-find stuff here — just whole foods that come together beautifully.
Flexible and Flavorful: The sauteed onions and garlic add depth, but you can tweak them to suit your taste or dietary needs.
Great Make-Ahead Dish: It reheats wonderfully and can even be frozen, making it a smart choice for planning ahead.

Vegan Scalloped Potatoes, vegan potato casserole, plant-based scalloped potatoes, dairy-free scalloped potatoes, vegan 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 here comes from combining creamy cashews, hearty Yukon Gold potatoes, and a touch of nutritional yeast for that umami cheese vibe. Each ingredient plays a part in making this vegan scalloped potatoes recipe irresistibly creamy and flavorful. Grab fresh onions and garlic to elevate the savory notes, and make sure you pick potatoes that slice well for even cooking.

Vegan Scalloped Potatoes, vegan potato casserole, plant-based scalloped potatoes, dairy-free scalloped potatoes, vegan potato side dish - Flat lay of golden Yukon gold potatoes sliced thinly with smooth pale yellow skin, raw cashews creamy beige in color, a handful of bright green fresh chives finely chopped, a large glossy white onion with delicate purple edges, plump garlic cloves with their papery white skins slightly peeled back, and a small mound of pale golden nutritional yeast flakes, all naturally arranged with some cashews spilling gently, scattered chives, and sliced potatoes layered loosely, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Yukon Gold Potatoes: These have a natural buttery flavor and creamier texture compared to russets, which makes your scalloped potatoes taste rich without extra fat.
Raw Cashews: Soaked briefly, they blend smoothly into the sauce, giving you a dairy-like creaminess that’s silky and dreamy.
Vegetable Broth: Adds depth and keeps the sauce flavorful without overpowering the potatoes.
Unsweetened Non-Dairy Milk: I recommend coconut milk for richness, but almond or oat milk work too depending on what you have on hand.
Nutritional Yeast: The secret ingredient for a cheesy, savory undertone that’s totally vegan-friendly.
Salt: Enhances all the flavors, so don’t skip it!
Olive Oil: Helps to soften and brown the onions, releasing their sweetness.
Onion: Thinly sliced and sautéed for a sweet, mellow flavor that complements the creaminess.
Garlic: Minced and added at the end of sautéing to keep its punchy flavor without burning.

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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.

Tweak to Your Taste

This vegan scalloped potatoes recipe is a perfect base, but I love playing with flavors and textures to make it my own — and I encourage you to do the same! Feel free to swap or omit ingredients based on what you have or prefer.

Swap Potatoes: I’ve made this with russets when Yukon Golds ran low, and it still turned out wonderfully fluffy—sweet potatoes also create a lovely twist!
Add Herbs: Fresh thyme or rosemary stirred into the sauce give an herby note that’s amazing for special occasions.
Boost the Sauce: For an extra creamy punch, add a splash of white wine or a teaspoon of dijon mustard.
Skip the Onions/Garlic: If you’re short on time or prefer a milder flavor, leaving them out still results in a fabulous dish.

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

Step 1: Getting Those Potatoes Ready

First things first — peel your Yukon Gold potatoes and slice them into thin rounds, about 1/8-inch thick. I find using a mandoline slicer makes this a breeze and ensures even cooking. If you’re slicing by hand, take your time to keep the thickness consistent. Once sliced, set them aside and preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish so your potatoes don’t stick later on.

Step 2: Whip Up the Creamy Cashew Sauce

Drain the soaked cashews and toss them into your blender along with vegetable broth, non-dairy milk, nutritional yeast, and salt. Blend on high for a couple of minutes until the sauce is super smooth and creamy. If your blender struggles, add a tiny bit more liquid—but keep it thick so it clings to every potato slice.

Step 3: Sauté Onion and Garlic for Extra Flavor

Heat the olive oil in a large pan over medium heat. Add the thinly sliced onions and cook 3-4 minutes until they turn translucent and sweet-smelling. Toss in the minced garlic, stirring constantly for just one minute so it softens and releases aroma without browning or burning. Turn off the heat and set aside this fragrant mixture to add a beautiful depth to your dish.

Step 4: Layer It Up

Spread half the potato slices evenly across the baking dish. Pour half of that silky sauce right on top, then scatter the onion and garlic mixture all over the sauce layer. Repeat: another layer of your remaining potatoes, topped with the rest of the creamy sauce. This layering ensures every bite gets that perfect ratio of potatoes to sauce.

Step 5: Bake to Perfection

Pop the dish in the preheated oven and bake for about 60 minutes. After that first hour, check the potatoes by piercing with a fork — it should slide in easily when they’re tender. If they need more time, cover loosely with foil and bake another 10-20 minutes. The sauce will bubble and thicken during baking, giving you that classic scalloped potato look and texture.

Step 6: The Finishing Touch

Once baked, sprinkle with vegan parmesan and freshly chopped chives if you like — these little extras add a wonderful burst of flavor and color. Serve warm alongside your favorite mains and watch everyone go back for seconds.

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Pro Tips for Making Vegan Scalloped Potatoes Recipe

Uniform Slices: Using a mandoline slicer helps keep potato slices consistent in thickness, ensuring even cooking without mushy or crunchy spots.
Soak Cashews Warm: Soaking cashews in hot water saves time and softens them quickly for that ultra-creamy sauce texture.
Test Doneness Early: Check potatoes with a fork at 60 minutes — if they’re done sooner, you can pull them early and avoid overbaking.
Don’t Skip the Onions: They add a subtly sweet depth that balances the richness of the sauce and elevates the overall flavor immensely.

How to Serve Vegan Scalloped Potatoes Recipe

Vegan Scalloped Potatoes, vegan potato casserole, plant-based scalloped potatoes, dairy-free scalloped potatoes, vegan potato side dish - A close-up view of a wooden spoon lifting a layered potato dish from a white bowl sitting on a white marbled surface. The dish has several layers of thin potato slices, each with a golden-brown crispy edge and creamy pale yellow sauce between them. Small green chopped herbs are sprinkled on the potatoes, adding a touch of color. The texture looks soft and creamy inside, with a slightly crunchy top layer. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these scalloped potatoes with a sprinkle of vegan parmesan and a handful of chopped fresh chives to add freshness and a pop of color. Sometimes, I’ll add a dash of smoked paprika for a subtle kick and a beautiful visual contrast.

Side Dishes

This recipe pairs beautifully with roasted veggies like Brussels sprouts or asparagus, and goes great alongside lentil loaf or grilled tofu for a wholesome, hearty meal. For simple comfort, a crisp green salad with a tangy vinaigrette balances all the creamy goodness.

Creative Ways to Present

For holiday dinners or special meals, I’ve layered this dish in individual ramekins for perfectly portioned servings — it makes the presentation feel a little fancy and everyone gets their own piping hot portion. I’ve also topped with extra toasted cashews for crunch, which adds a lovely textural surprise.

Make Ahead and Storage

Storing Leftovers

Leftover vegan scalloped potatoes store well in an airtight container for up to 4 days. I usually eat them cold as a snack or gently reheat in the oven or microwave — the texture stays creamy and satisfying without drying out.

Freezing

I’ve frozen this dish successfully by letting it cool completely, then wrapping tightly in foil and storing in an airtight freezer bag for up to 2 months. Just thaw overnight in the fridge before reheating in the oven until warmed through.

Reheating

To reheat, I prefer the oven at 350°F, covered with foil to keep moisture in, heating for about 20-25 minutes. If you’re in a hurry, the microwave works fine too — just cover loosely and heat in short bursts to avoid drying the potatoes out.

FAQs

Can I use potatoes other than Yukon Gold for this vegan scalloped potatoes recipe?

Absolutely! While Yukon Golds offer a creamy and buttery texture that’s perfect for scalloped potatoes, russets or even sweet potatoes work well too. Just keep in mind that thicker or starchier potatoes might need a longer bake time, so test for doneness before serving.
Do I have to soak the cashews for the sauce?

Soaking cashews helps soften them for a smoother sauce, but since this recipe only requires a 5-minute soak in hot water, it’s very quick. If you’re pressed for time, you can soak longer in warm water to soften or use pre-soaked/raw cashew butter as a shortcut.
Can I prepare this recipe ahead of time?

Yes! You can assemble the layers the day before, cover tightly with plastic wrap, and refrigerate. Then bake when ready — you might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
Is this recipe nut-free if I omit the cashews?

The cashews are key to creating the creamy sauce, so omitting them affects the texture considerably. For nut-free options, you could experiment with silken tofu or cauliflower-based sauces, but the recipe would need adjustments and won’t be quite the same.
What’s the best way to slice potatoes evenly?

Using a mandoline slicer is hands-down the easiest way to get thin, even slices quickly and safely. If you don’t have one, a very sharp chef’s knife and patience works too — just aim for consistent thickness so everything cooks uniformly.

Final Thoughts

I have to say, this Vegan Scalloped Potatoes Recipe holds a special place in my heart because it proves plant-based comfort food can be both simple and indulgent. It’s my go-to when I want to wow guests or just treat myself to something cozy without the heaviness of dairy. Give it a try—you’ll love how effortlessly tasty and comforting it is, and I can’t wait to hear how you make it your own in your kitchen!