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Vegan scalloped potatoes nut-free

Get the Recipe: Vegan Scalloped Potatoes (Nut-free, Gluten-free, Oil-free)

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. Oil-free and gluten-free.

Ingredients

  • 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)

Equipment

  • Conventional oven
  • Saucepan
  • Rectangular baking dish
  • Aluminium foil

Instructions 

  • 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.
    Saucepan with a vegan sauce
  • 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.
    Vegan sauce in a pan
  • Right at the end, remove the sauce from the heat and stir in the lemon juice together with the fresh chives. 
    Vegan sauce with 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.
    Vegan scalloped potatoes in a baking dish
  • 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. 
    Baking dish with vegan scalloped potatoes

Video

Notes

How to make 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. 
Calories: 245kcal, Carbohydrates: 50g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Sodium: 1046mg, Potassium: 932mg, Fiber: 6g, Sugar: 14g, Vitamin A: 416IU, Vitamin C: 24mg, Calcium: 238mg, Iron: 3mg