Vegan Scalloped Potatoes
These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although dairy-free and made with just simple ingredients, they are super creamy, flavourful and easy – no one will believe that this crowd-pleasing recipe is fully plant based.
Ah, side dishes. They can have a bit of a negative reputation. When you’re not sure what to cook, you may resort to throwing together a boring salad, or just bringing out some bread. Which can be okay for a last-minute option, but certainly isn’t the most exciting.
But, fear not. Vegan side dishes such as these scalloped potatoes 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!
Easy vegan scalloped potatoes
These vegan scalloped potatoes are a dream come true for anyone! They make an exceptional crowd-pleasing side dish, and even the strictest critic won’t be able to tell that they’re entirely dairy-free. Bring them along to any occasion, and no one will be left disappointed.
The sauce is exceptionally simple, using cashews as the main ingredient. Cashews make an incredible base for creamy sauces because when blended, the resulting texture is smooth and silky. Plus, they have a neutral flavor, and therefore take on the flavor profile of whatever other ingredients you add to them.
The waxy, crumbly potatoes pair so well with the dairy-free ‘cheese’ sauce. There’s a hint of tanginess from the lemon, with the nutritional yeast adding an even stronger cheesy flavor. And of course, the addition of garlic really takes this amazing side dish to the next level!
How to make vegan scalloped potatoes
Making dairy-free scalloped potatoes is exceptionally easy. The hardest part is probably waiting for them while they’re in the oven.
Start by preheating the oven to 350 degrees F, or 180 degrees C. Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.
Next, make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.
Now, pour some olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.
Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.
Allow to cool for a few minutes, then serve and enjoy!
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. Simply transfer the scalloped potatoes to freezer-friendly ziplock bags. Before reheating, allow to thaw fully in the fridge overnight. Then, place in a baking dish, cover with foil, and bake for 45 minutes at 350 degrees F/180 degrees C.
Recipe tips and substitutions
- Slice the potatoes thinly and evenly. Using a mandolin will help you achieve even slices.
- Use a waxy potato variety for the best texture and flavour.
- Make sure to soak the cashews for at least an hour for the best texture. If not using a high speed blender, I would recommend soaking them for at least 4.
- You can add other vegetables of your choice to scalloped potatoes. For instance, steamed broccoli or cauliflower both work really well.
Other amazing vegan side dishes
- You can’t go wrong with dairy-free cauliflower cheese!
- Olive oil skillet bread is always a crowd pleaser.
- Crispy lemon potatoes are a must-try.
- Garlic and herb vegan cheese is ideal for any occasion!
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.
Get the Recipe: Vegan Scalloped Potatoes
- 2 lbs potatoes, (around 4 large potatoes)
- 2 cups cashews, soaked
- 2 cups plant based milk
- 1/2 cup nutritional yeast
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp dried coriander
- 1 tsp salt
- 4 cloves garlic
- 1 tbsp sriracha
- 1 lemon, juice of
- 1 tbsp olive oil
- 1 cup vegan cheese, grated
- Conventional oven
- Blender or food processor
- Baking dish
- Aluminium foil
- Preheat the oven to 350 degrees F, or 180 degrees C.
- Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.2 lbs potatoes
- Make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.2 cups cashews, 2 cups plant based milk, 1/2 cup nutritional yeast, 1 tsp cumin, 1 tsp onion powder, 1 tsp dried coriander, 1 tsp salt, 4 cloves garlic, 1 tbsp sriracha, 1 lemon
- Pour olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.1 tbsp olive oil
- Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.1 cup vegan cheese
- Allow to cool for a few minutes, then serve and enjoy!