These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although nut-free and dairy-free, they are super creamy, flavourful and easy – you won’t believe that they contain no dairy at all! Oil-free and gluten-free.
Ah, side dishes. They have a bit of a negative reputation in the vegan community. Mostly because we often associate them with the thing one has to eat when there are no other options. And those side dishes are often of the bland salad variety, or, at best, crusty bread.
But, fear not. Vegan side dishes can be so good, they almost overshadow the main. I mean, I can’t imagine a Christmas without at least one potato-based dish on the table. Sure, normal roast potatoes are great. But even better? Yep, you guessed it. Vegan scalloped potatoes come to the rescue. I would say that they are even good enough to eat as a main course!
Nut-free vegan scalloped potatoes
As I mentioned in my vegan baked mac and cheese recipe, a lot of vegan recipes that involve a creamy sauce require a blender and/or cashews. If you don’t have a blender and/or don’t eat cashews? That can prove a struggle.
So, I wanted to create a nut-free scalloped potato recipe, that doesn’t compromise on flavour. That means no coconut either. Sounds like the boundaries are pretty strict, but I myself was surprised at how well just ordinary plant based milk did the trick. You can use whatever variety you prefer (just ensure it’s unsweetened), but my favourites are soy milk and oat milk. They are both super creamy and have a great subtle flavour.
The result? Creamy, flavourful goodness that you won’t be able to get enough of. The waxiness of the potatoes pairs SO well with the rich sauce. The sauce has a umami undertone and the chives add a little splash of colour. But you can, of course, emit them or replace with spring onions.
What’s to love about these scalloped potatoes?
They are …
- Rich and creamy! They practically melt in your mouth.
- Easy to make. No fancy equipment or techniques required.
- Perfect as a side dish everyone will love.
- Undetectably dairy-free.
- Nut-free. No cashews or coconut milk required.
- Gluten-free. Just double check the label of the cornstarch that you use.
- Lower in fat than standard scalloped potatoes.
- Ideal for Christmas and Thankgiving.
Ingredients and substitutions
The ingredient list is pretty short and simple. You will need:
- Cornstarch. Arrowroot powder or tapioca work too.
- Plant based milk such as soy milk or oat milk.
- Nutritional yeast. This is key for achieving a cheesy flavour! If you want to, you can use grated vegan cheese instead.
- Fresh garlic, or garlic powder.
- Mustard. Ensure vegan and gluten-free.
- Hot sauce. This is optional, but keep in mind that it won’t make the dish spicy – just enhance the cheesiness.
- Good quality sea salt.
- Fresh lemon juice.
- Fresh chives.
- Waxy potatoes, sliced very thinly. The Russett potato variety works particularly well.
How to make dairy-free scalloped potatoes
First, preheat the oven to 180 degrees C/350 F.
Next, add the cornstarch and 1/4 cup of the plant based milk to a saucepan and stir over a medium heat to dissolve. Then, proceed to slowly pour in the rest of the milk, around 1/2 cup at a time, and stir for around 30 seconds, until the sauce begins to thicken before pouring more.
When around 1/2 of the plant based milk had been added, stir in the nutritional yeast, garlic, mustard, hot sauce and salt.
Right at the end, remove the sauce from the heat and stir in the lemon juice together with the fresh chives.
In a rectangular or oval baking dish, add a layer of sliced potatoes, followed by a layer of the sauce. Continue layering until you reach the top of the dish, and finish off with a layer of the sauce.
Cover with a sheet of aluminium foil and bake in the preheated oven for 50 minutes. Then, carefully remove from oven, remove the foil and bake for a further 20 minutes.
How to store scalloped potatoes
You can make these scalloped potatoes ahead of time. Bake with the aluminium foil, then place in the fridge, covered tightly. When you are ready to serve, place back in the oven, uncovered, for around 30 minutes. I wouldn’t recommend storing them for longer than around 3 days.
You can also freeze any leftovers for up to a month.
- Serve these for Christmas dinner alongside a delicious and easy lentil loaf.
- How about a drizzle of gluten-free vegan gravy on top?
- Serve some vegan eggnog for dessert!
Tips for the best vegan scalloped potatoes
- Slice the potatoes thinly and evenly, using a mandolin to achieve even slices.
- Avoid adding too much salt, as this will mask the earthy and creamy flavour of the dish.
- Use a waxy potato variety for the best texture and flavour.
Let me know in the comments – what’s your favourite side dish? If you give these vegan scalloped potatoes a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Vegan Scalloped Potatoes (Nut-free, Gluten-free, Oil-free)
- Conventional oven
- Rectangular baking dish
- Aluminium foil
- 3 tbsp cornstarch
- 2.5 cups oat milk or any other plant based milk variety
- 3 tbsp nutritional yeast or grated vegan cheese
- 2 cloves garlic minced
- 1 tbsp mustard ensure vegan and gluten-free
- 1 tsp hot sauce optional
- 1/2 tbsp salt
- 1/2 lemon juice of
- 1/4 cup chives chopped (optional)
- 3 medium potatoes sliced very thinly (around 1 1/2 lbs)
- Preheat the oven to 180 degrees C/350 F.
- Add the cornstarch and 1/4 cup of the plant based milk to a saucepan and stir over a medium heat to dissolve.
- Proceed to slowly pour in the rest of the milk, around 1/2 cup at a time, and stir for around 30 seconds, until the sauce begins to thicken before pouring more.
- When around 1/2 of the plant based milk had been added, stir in the nutritional yeast, garlic, mustard, hot sauce and salt.
- Right at the end, remove the sauce from the heat and stir in the lemon juice together with the fresh chives.
- In a rectangular or oval baking dish, add a layer of the sliced potatoes, followed by a layer of the sauce. Continue layering until you reach the top of the dish, and finish off with a layer of the sauce.
- Cover with a sheet of aluminium foil and bake in the preheated oven for 50 minutes. Then, carefully remove from oven, remove the foil and bake for a further 20 minutes.