These vegan scalloped potatoes are unbelievably creamy and amazing, you won’t be able to tell they are gluten-free and dairy-free!
Creating this recipe, I had high hopes. But it surpassed my expectations! I was shocked how flavorful I was able to get it. If you love a potato au gratin type recipe, this side dish will be a favorite!
Some things seem like they’d never be the same without dairy. I mean, how do you make scalloped potatoes without milk, or cheese? Well, with the vegan creamy sauce I created you seriously won’t even realize they’re missing!
I love having a healthier, plant based side option, especially during the holidays when we’re inundated with all the comfort food.
Ingredients
The perfect blend of ingredients gives these vegan scalloped potatoes the most amazing flavor and texture, you won’t miss the dairy!
- Yukon gold potatoes
- Onion
- Garlic
- Seasonings
- Creamy Sauce
For an extra boost of flavor, use my Vegan Parmesan Cheese!
How To Make Vegan Scalloped Potatoes
With just a little bit of effort you’ll be able to create a beautifully creamy dish that everyone will love! Here’s what to do:
- Sauté the onions and seasonings.
- Layer the potatoes.
- Add sauce.
- Top with onion mixture.
- Repeat layers.
- Bake.
- Serve!
Tips and tricks
Make sure to remember these hints in order to achieve vegan scalloped potato greatness:
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- I’ve found that Yukon Gold Potatoes work best with their flavor and texture. You can substitute for another type if you prefer.
- For the best results, peel and slice the potatoes into uniform thin rounds. A mandoline works best for this and saves time too!
- The amounts in this recipe will bake best in a 8×8 or 9×9 baking dish.
- The scalloped potatoes are done when the top begins to brown and the potatoes are tender.
- You can prepare this ahead of time, just let it cool completely after baking and seal tightly. You can store it in the refrigerator for up to three days, or the freezer for three months!
- To reheat, let the dish begin to come to room temperature, then bake for 30 minutes or until heated through. You can also use your microwave to reheat.
- Mix it up with the toppings. I’ve topped with Vegan Parmesan Cheese and thyme, but you can try different cheeses or herbs as well.
Common Questions
It means potatoes slices into thin rounds, baked into a casserole.
Scalloped potatoes are generally sliced thicker than au gratin. Also, au gratin potatoes are made with cheese, while scalloped potatoes are just made with milk and/or cream. These days though the terms are used interchangeably by many.
You may have sliced them too thick, which will increase the baking time. Also, make sure you’re tenting with foil for the first half of baking. The steam will help to cook them better.
More Vegan Recipes
Whether you’re making dinner for a weeknight or holiday meal, these dishes will be oh so satisfying:
- Healthy Sweet Potato Casserole
- Smokey Maple Roasted Carrots with Lemon Thyme Drizzle
- Vegan Scalloped Cauliflower
- Protein Packed Vegan Thanksgiving Stuffing
- Vegan Caesar Salad
- Dairy Free Mashed Potatoes
- Vegan Gluten-Free Gravy
- Vegan Green Bean Casserole
Creamy Vegan Gluten-Free Scalloped Potatoes
Equipment
Ingredients
- 2 pounds Yukon gold potatoes
- 1 cup chopped yellow or sweet onion
- 4 cloves garlic , chopped
- 2 teaspoons fresh thyme
- ¼ teaspoon sea salt
- Drizzle of oil , or broth if you are oil-free, to sauté with
- ¼ cup Vegan Parmesan Cheese , optional (can use more)
- Extra thyme to sprinkle on top , optional
Creamy sauce:
- 2 ¼ cups veggie broth , low sodium if needed
- 1 ½ cup raw cashews , see note
- ¾ cup cooked potato
- ¾ cup cooked white beans
- 1 ½ teaspoon apple cider vinegar
- 1 ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350 F/ 175 C
- Peel and slice the potatoes into thin rounds.
- Sauté the onions, garlic, salt and thyme with oil or broth until soft and browning. Abut 5 minutes. Set aside.
- Make the sauce by putting all ingredients into a blender and blending until nice and smooth.
Layer in a square dish (9 x 9 or 8 x 8 works) as follows:
- ½ of the sliced potatoes
- ½ of the creamy sauce
- ½ of the onion mix
- 2 tablespoons of parmesan, optional
- Last ½ of the sliced potatoes
- Last ½ of the creamy sauce
- Last ½ of the onion mix
- Swirl to mix in a bit
- Sprinkle another 2 tablespoons of parmesan on top, optional
- Sprinkle extra thyme, optional
- Cover loosely with foil.
- Bake covered for 35 minutes.
- Take off the foil and bake another 35 minutes, until potatoes are cooked through.
- Serve!
Notes
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- Nutrition facts include the parmesan.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Chelsee Lee says
Can’t wait to try these, look delicious!