If you’re hunting for a comfort food dish that hits all the right cozy notes without any dairy, you’ve come to the right place. This Vegan Scalloped Potatoes Recipe is one of my all-time favorites to whip up when I want something creamy, indulgent, and totally satisfying. The sauce is rich and velvety, made from simple plant-based ingredients, and those thin golden potato layers soak it up perfectly. Trust me, once you try this, it’ll become one of your go-to recipes for family dinners or holiday meals.

🖤

Why This Recipe Works

Creamy, Dairy-Free Sauce: The cashew-based sauce is smooth and rich, perfectly mimicking traditional scalloped potato creaminess.
Balanced Flavors: The sautéed onion and garlic add depth and sweetness that elevate the simple potato layers.
Easy to Customize: You can swap potatoes, adjust seasonings, or add herbs easily, making it versatile for any occasion.
Reliable Texture: Thin and even potato slices ensure consistent cooking and a beautiful melted-together finish.

Vegan Scalloped Potatoes, dairy-free scalloped potatoes, vegan potato casserole, plant-based scalloped potatoes, vegan comfort food - 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

All the ingredients in this Vegan Scalloped Potatoes Recipe come together to create a luscious, comforting dish. I love how humble potatoes transform when paired with that dreamy cashew sauce and the mild sweetness from onions. Trust me on these tips to get the best flavor and texture.

Vegan Scalloped Potatoes, dairy-free scalloped potatoes, vegan potato casserole, plant-based scalloped potatoes, vegan comfort food - 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: Their creamy texture and buttery flavor work beautifully in this recipe; they hold their shape well without turning mushy.
Raw Cashews: Soaking them briefly helps blend into a silky sauce that’s the secret to dairy-free creaminess.
Vegetable Broth: Adds a subtle savory background, building flavor beyond just the potatoes.
Unsweetened Non-Dairy Milk: I like coconut milk for richness, but almond or oat milk also works well without overpowering the dish.
Nutritional Yeast: Gives a cheesy, umami depth without dairy – a must-have for vegan comfort food.
Salt: Essential for seasoning, enhancing all the flavors evenly throughout the layers.
Olive Oil: Used for sautéing onions and garlic, it gives a gentle fruity note and richness.
Onion and Garlic: These elevate the dish with their natural sweetness and aromatic flavor that fills your kitchen.

📝

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 love playing around with this Vegan Scalloped Potatoes Recipe depending on the occasion — sometimes I keep it classic, other times I add bold flavors to surprise guests. Feel free to tweak it to match your taste buds or what you have on hand!

Variation: I once swapped out Yukon Gold for sweet potatoes and added smoked paprika; it gave the dish a lovely warm twist that my family went nuts over.
Herb Boost: Toss in fresh thyme or rosemary into the sauce for an herbal flair that’s perfect during holidays.
Spicy Kick: Add a pinch of cayenne or smoked chili powder to the sauce — it gives subtle heat that balances the creamy layers.
Onion-Free: If onions aren’t your thing, you can skip them (though you’ll miss a layer of flavor), or use shallots for a milder touch.

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

Step 1: Prepare Your Potatoes With Care

First things first, peel your Yukon Gold potatoes and slice them into super thin 1/8-inch rounds. I recommend using a mandoline if you have one—it makes the slices consistent, which helps them cook evenly. If you slice them unevenly, some parts might be mushy while others stay firm, and nobody wants that! Once sliced, set these aside and lightly grease your 9 x 13 inch baking dish. Preheat your oven to 400°F (200°C) so it’s ready when you are.

Step 2: Blend the Creamy Sauce

Drain those soaked cashews and toss them in your blender along with the vegetable broth, non-dairy milk, nutritional yeast, and salt. I use my Vitamix on high for several minutes until it’s silky smooth—don’t rush this step. If the sauce isn’t smooth enough, the texture won’t be as luxurious, so be patient. The sauce should be thick but pourable, like a rich cream.

Step 3: Sauté Onion & Garlic for Maximum Flavor

Heat the olive oil over medium heat in a large sauté pan. Add your thinly sliced onion and cook until translucent, around 3-4 minutes. Then toss in the minced garlic and sauté for just about a minute, stirring constantly so it doesn’t burn. This step adds a sweet and fragrant layer that really makes the whole dish sing—don’t skip it! Once done, turn off the heat and set it aside.

Step 4: Layer Like a Pro

Start by spreading half the potato slices evenly in your baking dish. Pour half the creamy sauce over them, then scatter the sautéed onion and garlic mixture on top. Repeat with the remaining potatoes and sauce. This layering ensures every bite is loaded with that wonderful sauce, and the onions are perfectly distributed for bursts of flavor.

Step 5: Bake to Golden Perfection

Pop your dish in the oven and bake for 60 minutes. After that, test a few potatoes with a fork — they should be fork tender all the way through. If they’re still a bit firm, give it another 10-20 minutes. You want the sauce to be bubbly and thick without drying out, so keep an eye on it towards the end. When done, sprinkle with vegan parmesan and fresh chopped chives if you like, then dig in!

💡

Tips from My Kitchen

Mandoline Slices: Using a mandoline slicer means the potatoes cook evenly—less guesswork and a more uniform finish.
Soak Cashews Well: If you skip soaking, the sauce can be grainy, so even a quick 5-minute hot soak helps a lot.
Test Doneness: Don’t rely on time alone; poke the potatoes with a fork to make sure they are tender all the way through.
Avoid Overbaking: Overcooked potatoes can get dry—once tender, turn off the oven and let it rest a few minutes before serving.

How to Serve Vegan Scalloped Potatoes Recipe

Vegan Scalloped Potatoes, dairy-free scalloped potatoes, vegan potato casserole, plant-based scalloped potatoes, vegan comfort food - 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 my vegan scalloped potatoes with a generous sprinkle of vegan parmesan for a cheesy finish and some fresh chopped chives for color and a mild oniony bite. Sometimes I also drizzle a little extra olive oil or toss on some fresh thyme leaves. These small touches make it feel extra special.

Side Dishes

This dish pairs beautifully with crisp roasted vegetables like Brussels sprouts or asparagus, some garlicky sautéed greens, or a simple green salad with a tangy vinaigrette to cut through the richness. For protein, I recommend crispy tofu or a lentil loaf to round out the meal.

Creative Ways to Present

For holiday dinners, I like to bake this recipe in smaller ramekins for individual servings — it looks gorgeous and makes plating a breeze. You can also sprinkle panko breadcrumbs on top in the last 15 minutes of baking for a crunchy topping. Adding roasted garlic cloves inside the sauce gives it an elevated sweet and mellow garlic flavor that’s unforgettable.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and keep them in the fridge for up to 3 days. The potatoes soak up the sauce even more overnight, making for delicious leftovers. Just be sure to cover them tightly so they don’t dry out.

Freezing

This recipe freezes surprisingly well! I let it cool completely, then portion it into freezer-safe containers. When you’re ready to enjoy it, thaw overnight in the fridge. The texture holds up great, and the flavors deepen after freezing.

Reheating

To reheat, I pop the leftovers in the oven at 350°F (175°C) for about 20-25 minutes, covered with foil to keep moisture in. You can finish uncovered for a few minutes at the end to revive a slight crisp on the edges, if you like. Microwave works too for a quick fix, but the oven gives better texture.

FAQs

Can I use potatoes other than Yukon Gold?

Absolutely! Yukon Golds are my favorite for their creamy texture, but russets work well too if you prefer a fluffier result. Sweet potatoes add a wonderful sweetness and a pop of color, just keep in mind they might need a slightly shorter bake time.
Do I have to soak cashews for the sauce?

Soaking cashews is highly recommended for a smooth, creamy sauce. A quick 5-minute soak in hot water softens them enough for blending, making your sauce silky rather than grainy. If you forget, the sauce might still work but won’t be as luscious.
Can I prepare this recipe ahead of time?

You sure can! Assemble the layers and sauce, then cover and refrigerate the dish for up to 24 hours before baking. This makes it perfect for hosting or busy weeknights when you want to prep in advance.
What’s the best way to slice potatoes evenly?

Using a mandoline slicer is ideal for thin, even slices. If you don’t have one, a sharp chef’s knife works—just focus on making consistent slices. Thin slices cook more quickly and result in a lovely texture throughout.

Final Thoughts

This Vegan Scalloped Potatoes Recipe is pure comfort in a dish — creamy, flavorful, and surprisingly easy to pull together. I’ve made it for everything from quiet weeknight dinners to festive family gatherings, and it always earns compliments. If you’re new to dairy-free cooking, this recipe highlights how plant-based ingredients can be just as rich and satisfying as traditional versions. Give it a try and watch it quickly become a favorite that you’ll want to make again and again!