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These creamy, ‘cheesy’ vegan scalloped potatoes are made with a simple dairy-free sauce, with no cashews or blender needed. Thinly sliced potatoes bake until tender and golden, and they’re a comforting side for the holidays or year-round. Planning your menu? Find more ideas in my vegan Thanksgiving recipes.
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The classic scalloped potato recipe originated in England, and it hasn’t changed much to this day. To make it vegan, thinly sliced potatoes are layered in a baking dish and smothered in a creamy non-dairy sauce, then baked until gooey and golden. They’re always an instant hit with family and friends!
Serving a holiday crowd? Make a pot of the best vegan mashed potatoes too, so everyone gets their favorite. For a lighter summer side, try my zucchini potato bake.
Quick Glance
- Recipe Name: Vegan Scalloped Potatoes
- Why You’ll Love It: Creamy, ‘cheesy’ scalloped potatoes with a nut-free sauce and less than 10 ingredients.
- Time and Difficulty: 15 minutes of prep and about 1 ½ hours of cooking, easy.
- Main Ingredients: Russet potatoes, vegan butter, flour, plant-based milk, vegetable broth, nutritional yeast, garlic powder, onion powder, and salt.
- Method: Make a quick cream sauce on the stove, layer it with thinly sliced potatoes, and bake covered, then uncovered.
- Texture and Flavor: Tender, creamy layers in a savory, ‘cheesy’ sauce with golden edges.
- Quick Tip: Slice the potatoes thin and even so they all cook at the same rate.
Table of Contents
What Makes These Vegan Scalloped Potatoes So Good
Ultra-‘cheesy’ and creamy vegan scalloped potatoes are almost too good to be true! But this dairy-free side is as heavenly as the classic, and it’s easy to make with pantry staples.
- No cashews or blender: The creamy sauce is a quick roux with plant-based milk, broth, and nutritional yeast.
- Nut-free: Use a nut-free milk, like oat or soy, and it’s safe for guests with nut allergies.
- ‘Cheesy’ without cheese: Nutritional yeast gives the sauce its savory, cheesy flavor. Here’s my guide on how to use nutritional yeast.
- Less than 10 ingredients: You probably have most of them in your pantry already.
- Easy to customize: Add onions, garlic, fresh herbs, or a sprinkle of vegan parmesan.
- A crowd-pleaser: It has a 4.7-star rating from 142 readers, and one reader said even the meat and cheese eaters at her table loved it.
Vegan Scalloped Potatoes Ingredients
This popular vegan side dish needs less than 10 ingredients. You’ll find the full amounts in the recipe card below.
- Russet potatoes: Russet or Yukon Gold potatoes both bake up super soft and creamy. I keep the peels on, but you can peel them if you like.
- Vegan butter: Melts with the flour to make the roux. I haven’t tested a swap, but oil or another plant-based fat should work.
- All-purpose flour: Thickens the sauce. For gluten-free scalloped potatoes, use a gluten-free all-purpose flour and check that your broth is gluten-free too.
- Plant-based milk: Any unsweetened, plain plant-based milk works. Choose oat or soy milk to keep it nut-free.
- Vegetable broth: Adds savory flavor. A rich broth works best, like one made with no-chicken bouillon. Readers have also made it with all plant-based milk and no broth.
- Nutritional yeast: Gives the sauce its ‘cheesy’ flavor.
- Garlic powder and onion powder: Add savory flavor with no chopping.
- Salt: Brings out all the flavors in the sauce.
Recipe Variations
- Onion and garlic: Sauté a sliced onion and 3 minced garlic cloves before layering them in with the potatoes. For extra savory flavor, caramelize the onions and roast the garlic first!
- Vegan parmesan: Sprinkle it over the potatoes during the last 15 minutes of baking.
- More spices: Stir a generous pinch of paprika, dried mustard, dried thyme, or dried parsley into the sauce. One reader adds a tiny bit of cayenne.
- Fresh herbs: Stir fresh thyme, sage, parsley, or oregano into the sauce, or sprinkle them on top after baking. Here’s how to store fresh herbs so they last.
- Vegan shredded cheese: Top the assembled potatoes with your favorite vegan shredded cheddar.
- Sweet potatoes: I haven’t tested it, but thinly sliced sweet potatoes should work too.
- A smaller batch: One reader made it with 1 ½ pounds of potatoes and 2 cups of almond milk, with no broth, and kept the seasoning the same.
How To Make Vegan Scalloped Potatoes
Before you start, preheat the oven to 400 degrees F (200 degrees C) and lightly grease a 9×13-inch casserole dish.
Step 1: Slice the potatoes. Thinly slice the potatoes into ⅛-inch rounds. A mandoline or a food processor with a slicing blade saves time and gives you even slices.
Step 2: Make the roux. Melt the vegan butter in a large pot over medium heat, then whisk in the flour for 3 to 5 minutes, until it thickens into a roux.
PRO TIP: Keep whisking as you pour in the milk and broth in the next step so the sauce stays smooth.
Step 3: Add the liquids. Whisk the plant-based milk and vegetable broth into the roux.
Step 4: Season the sauce. Stir in the nutritional yeast, garlic powder, onion powder, and salt and cook until the sauce thickens, 5 to 8 minutes.
Step 5: Layer. Layer half of the potatoes in the dish and pour half of the sauce over them, letting it seep between the slices. Repeat with the rest of the potatoes and sauce.
Step 6: Bake. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 35 more minutes, until golden and tender.
PRO TIP: Make sure the sauce seeps in between the layers of potatoes. It helps them turn pillowy soft and super creamy.
Toni’s Recipe Tips
- Use the right potatoes: Russet or Yukon Gold potatoes become the softest and creamiest when baked.
- Thin, even slices are key: Thin slices cook faster and let the sauce make its way through every layer. A mandoline gives you even slices, and a food processor with a slicing blade works just as well.
- To peel or not to peel: I keep the peels on for a little extra nutrition and to save time, but you’re welcome to peel them.
- If the sauce looks thin: It’s supposed to look watery going in, since it thickens as the potatoes bake and cool. If you’d like it thicker, stir 1 Tablespoon of cornstarch into the milk and broth before cooking.
- How to tell they’re done: A fork should slide easily through the potatoes, and the top should be golden. If they’re not there yet, keep baking a little longer, since every oven is different.
- Let them rest: Let the potatoes cool for 15 to 20 minutes before serving. The sauce firms up, and you get neater scoops and the best bites!
Serving Suggestions
- Holiday sides: Serve them with vegan stuffing, green bean casserole, vegan cornbread stuffing, caramelized Brussels sprouts, and warm vegan dinner rolls.
- Holiday mains: They go great with a hearty seitan roast or pineapple glazed tofu ‘ham’. Check out my vegan Thanksgiving menus for more ideas!
- Dessert: Finish with an easy vegan pumpkin pie.
- Everyday dinners: Serve them alongside lentil bean chili or tofu fried chicken.
Make Ahead and Storage
- Make ahead: Bake the potatoes, let them cool to room temperature, then cover and refrigerate for up to 3 days. Before serving, cover with foil and reheat at 350 degrees F (175 degrees C) for about 30 minutes, until warmed through. For extra-creamy make-ahead potatoes, set aside about ½ cup of the sauce in a jar before layering, keep it in the fridge, and pour it over the potatoes before reheating.
- Fridge: Store leftovers in an airtight container, or cover the dish tightly, in the fridge for up to 3 days. Russet potatoes soak up some of the sauce overnight, so stir a splash of plant-based milk or broth over them before reheating. Yukon Golds are a little less starchy, so they hold on to more of their sauce for leftovers.
- Freezer: Scalloped potatoes freeze well for about 1 month. Thaw them in the fridge overnight.
- Reheat: Cover the baking dish with foil and reheat at 350 degrees F (175 degrees C) for 20 to 30 minutes, until heated through and creamy again. You can microwave single servings, but the potatoes will be a little softer.
Vegan Scalloped Potatoes FAQs
Yes! Bake them as directed, let them cool to room temperature, then cover and refrigerate for up to 3 days. Before serving, cover with foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, until warmed through.
Yes! The creamy sauce is made with a roux, plant-based milk, broth, and nutritional yeast, with no cashews. Just use a nut-free milk, like oat or soy.
Yes. Use a gluten-free all-purpose flour in the roux, and check that your vegetable broth is gluten-free too.
Yes, they freeze well for about 1 month. Let them thaw in the fridge overnight, then reheat them in the oven until heated through.
Yes. Keep them covered with foil for the first part of baking. This traps the steam in the dish, which helps the potatoes soften and cook faster. Then uncover them so the top turns golden.
More Vegan Potato Recipes
Vegan Side Dishes
Crispy Smashed Potatoes
Vegan Side Dishes
Garlic Roasted Baby Potatoes
Vegan Dinners
Creamy Potato Leek Soup
Vegan Side Dishes
French Potato Salad
If you tried these vegan scalloped potatoes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Scalloped Potatoes
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Video
Ingredients
- 4 pounds (1.8 kg) russet potatoes rinsed and dried
- ¼ cup (57 g) vegan butter
- ¼ cup (30 g) all-purpose flour
- 3 cups (720 ml) unsweetened plant-based milk
- 1 cup (240 ml) rich vegetable broth
- ⅓ cup (20 g) nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ¼ teaspoons salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a 9×13-inch casserole dish.
- Thinly slice the potatoes into ⅛-inch rounds. A mandoline or a food processor with a slicing blade saves time.
- In a large pot over medium heat, melt the vegan butter. Whisk in the flour and cook, stirring, until it thickens into a roux, 3 to 5 minutes.
- Whisk the plant-based milk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt and cook until the sauce thickens, 5 to 8 minutes.
- Layer half of the potatoes in the dish and pour half of the sauce evenly over them, letting it seep between the slices. Layer the rest of the potatoes and pour the rest of the sauce over them. Cover with foil and bake for 30 minutes.
- Uncover and bake for 35 more minutes, until the top is golden and a fork slides easily through the potatoes. Let them rest for 15 to 20 minutes before serving.
Notes
- Russet or Yukon Gold potatoes are the best for scalloped potatoes, since they both bake up soft and creamy.
- Thin, even slices cook faster and let the sauce reach every layer. A mandoline or a food processor with a slicing blade makes it easy.
- You can leave the peels on to save time, or peel them if you like.
- The sauce looks thin going in and thickens as it bakes. For a thicker sauce, stir 1 Tablespoon of cornstarch into the milk and broth before cooking.
- They’re done when a fork slides easily through the potatoes and the top is golden. If they’re not there yet, bake them a little longer, since every oven is different.
- For a nut-free version, use oat or soy milk. For gluten-free, use a gluten-free all-purpose flour and check your broth.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about 1 month. Russet potatoes soak up some of the sauce overnight, so stir a splash of plant-based milk or broth over them and reheat them covered.
I’m curious, could I do this without the vegan butter? Or is there something I could sub?
Hi! We on the PBOAB team haven’t tried out a sub for vegan butter just yet so can’t guarantee the results. However, oil or another plant-based fat should work. Please let us know how it turns out for you if you give it a go 🙂
These are the best and always a big hit. However, my daughter is now limited to gluten-free, would they still be great made with GF all purpose flour?
Hi! Using GF AP flour should still work out fine 🙂 Hope you guys continue to enjoy the recipe!
looks great and smells good, but def took a lot longer than a hour to crisp up. maybe use a cup less of milk next time.
Every oven is different, too! Hope they turned out tasty for you too along with them looking and smelling good! 🙂
These potatoes are the absolute best!
I have made this recipe at least 20 times and it always turns out perfect. The only thing I add is a tiny bit of cayenne. Thank you for such an amazing recipe.
That is so awesome to hear! Toni has the best recipes 🙂
Why no onions???
Feel free to add some if you’d like!
I have to admit I adapted this because I only had 1.5 lbs of potatoes. I kept all the seasoning the same and used 2 cups of almond milk, just omitted the broth. It was delicious and nicely saucy.
That’s great to know! Glad it turned out just as delicious!
We have a couple dairy allergic people in the family. This was an excellent Christmas dinner side dish! Everyone-meat eaters, cheese eaters, loved these potatoes! I’ll have to try more of your recipes. Appreciate it.
That’s so awesome to hear! They’re so delicious and easy to love!
This dish was a hit at a family gathering! I got so many compliments on it and people kept going for seconds!
Thank you so much! 🙂
Recipe worked wonderfully! Just added Vegan Parmesan and Paprika on top!
So glad you enjoyed it!:)
Can I freeze the leftovers? It looks delicious!
Yes! You can definitely freeze the leftovers. Enjoy! 🙂
We loved it from the Netherlands 🙂
My boyfriend usually doesn’t like a lot, but did he asked the recipe.
Love that! So glad you guys enjoyed this potato recipe!
I really liked this recipe. It was easy and delicious. I had three helpings after I took it out of the oven because it was so good. I am wondering how to stop the potatoes from soaking in the sauce once it is refrigerated and reheated? It was still good but no longer had the creamy sauce texture mixed in that it had when I took it out of the oven. I was thinking of making an extra batch of the sauce and putting some on top each time I reheat it.
Thank you so much for this recipe! I have to eat non-dairy now, and it tastes just like I remember from childhood! Also, it was easy to make with ingredients I already had. I didn’t have broth, so I used all almond milk for the liquid and doubled the salt. I also added 1/4 teaspoon each of paprika and dried mustard. It was a big hit with the family, and the leftovers are already gone!
That’s so awesome! So glad it was a hit with you and the family! It’s such a yummy dish!
Can these be made with sweet potatoes?
Hi! We at plant-based on a budget haven’t tried that out yet so can’t guarantee the results. If you give it a go, please let us know how it turns out 🙂
I made this yesterday and it was fabulous! Thank you so much for the recipe.
Wohoo! So glad you enjoyed them! They’re such a delicious potato recipe!
I hope it’s ok to cook these at a lower temp. for longer. I have a ham in the over for my hubby, son & brother so these are cooking in the oven with it. My oven is at 350. I have them foil covered and will bake them for about 45 min covered then I will uncover. I have my fingers crossed as this is there side dish for Christmas dinner but my main dish! I will let you know how they turn out. I did have a problem with the milk/broth mixture not getting thick, so I added a smidge of corn starch.
So glad you gave it a go! Hope everyone enjoyed it!
CAn this be made ahead of time?
We at PBOAB haven’t experimented with prepping it ahead of time yet so please let us know if you end up trying it out 🙂
the next day, the potatoes had absorbed the sauce and it was heavier and not creamy any longer.
dont get me wrong, we still ate it but talked about making a second batch of sauce to put on-but did not due to not wanting added calories.
I made this the day before Christmas and cooked them on Christmas day. When I took them out of the fridge, they were very runny, but thickened up as they cooked. They ended up with a lot of thin sauce, but it was super delicious. No one would have guessed they were vegan!:)
love these vegan scallop potatoes. They turned out perfectly!
So cheesy and delicious!