Vegan Scalloped Potatoes

top down view of vegan scalloped potatoes with serving spoon.

5 from 4 reviews

Vegan Scalloped Potatoes feature soft, tender potatoes smothered in a creamy cashew garlic sauce with crispy edged potatoes on the top, and are perfect for casual holiday and everyday dining!


Units Scale
  • 3 pounds potatoes, sliced 1/8 inch thick
  • 1 cup raw cashews*
  • 2 1/2 cups unsweetened almond milk or vegetable broth (or combo)
  • 1/41/3 cup nutritional yeast, optional
  • 23 garlic cloves or 2 teaspoons garlic powder
  • 1 teaspoon onion powder***
  • 1 teaspoon mineral salt
  • 1/2 teaspoon fresh ground pepper
  • juice of 1/2 lemon or 1 teaspoon apple cider vinegar
  • 1/8 teaspoon nutmeg, optional
  • 1 teaspoon fresh thyme, to garnish


Preheat oven to 375 degrees F.

Potatoes: If leaving the skins on, scrub the potatoes, and remove any unsightly blemishes. Alternately, peel the potatoes. Slice the potatoes into 1/8 inch slices using a mandolin, or manually with a knife. If manually slicing, do try to cut evenly as possible so potatoes will cook uniformly.

Cream Sauce: Add the cashews, milk and/or veg broth, nutritional yeast, garlic, onion powder, salt, pepper and lemon juice/vinegar to a high speed blender and blend until creamy, about 45 seconds to 1 minute. Taste for flavor, adding more of anything you like. Makes about 3 cups.

Assemble: In a 9 x 13 baking dish, pour a thin layer of sauce on the bottom of the dish, layer 1/2 of the potatoes, top with 1/2 cream sauce, and repeat. Top with a sprinkle of thyme, and any additional vegan cheese. Alternatively, after adding sauce to the bottom of the dish, make three rows of potatoes, layering them at an angle, pour sauce evenly overtop.

Bake: Place in oven, cover with lid, foil or silpat (see notes), and bake for 40 minutes. Remove cover and bake another 30 minutes, potatoes should be fork tender. Once done, sprinkle with a little more thyme, and let cool 5 – 10 minutes before serving.

Serve topped with optional chopped chives, parsley, or more fresh thyme and/or freshly ground pepper.

Store leftovers in an air container in the refrigerator for up to 5 days. Reheat in oven at 350, covered with foil, for 20 – 30 minutes, until warmed through.


*You can opt to soak your cashews, as is recommended if you are sensitive or want better nutrient intake. Both of the following methods will help break the cashews down. Be sure to drain and rinse before using.

Soak cashews in 1 of 2 ways:

  • Cover with cold water and soak for 2 – 3 hours.
  • Soak in hot water for 5 – 15 minutes.

**Use your favorite non-dairy milk. I know some may not care for almond milk, and you will taste it. Water works just as well and will yield a creamy sauce with the most neutral flavor. Alternately, do half milk and half water. You may even opt to use 1 cup vegetable broth, just know that your sauce may be a little darker.

***You may opt to use 1/2 of a fresh sliced onion with the potatoes in place of the onion powder used in the cream sauce. Simply thinly slice the onion, or finely dice, and sprinkle in, towards the middle and bottom, when layering the potatoes.

As of yet, I don’t use any packaged vegan cheeses, but I would suggest if you do, feel free to add a handful sprinkled overtop the scalloped potatoes before baking. It will a wonderful texture and cheesy top!

To make ahead: Prepare this scalloped potatoes recipe in advance as directed, and let them cool completely to room temperature. Then simply cover tightly and refrigerate for up to 2 – 3 days. When ready, bake covered, with foil, at 350 degrees F. for 30 minutes, or until heated through. Keep in mind, it may not be as pretty reheated.

For the silpat as a baking dish cover, they are stiff enough to use as a cover in the oven without them bowing in the center while baking, as long as your food is below the baking dish line, it works well and is handy if you don’t have foil or a lid.