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    Home » Sides

    Vegan Scalloped Potatoes

    Published: Apr 9, 2020 Updated: Nov 22, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Scalloped Potatoes

    The most delicious vegan scalloped potatoes. These are the perfect side dish for any occasion- they’re super easy to make and will totally wow your guests!

    Vegan scalloped potatoes topped with chopped chives in a white dish.

    I hereby present…vegan scalloped potatoes.

    And I present it very formally because I have to make a fuss somehow. Getting this recipe right was kind of a struggle. Just a small struggle. 

    We made it approximately 12 times. It might’ve even been more. We ate so much scalloped potatoes we pretty much overdosed on them.

    But I have to say, when we got it right, it was so darn perfect that it made it all worthwhile. 

    I mean, it’s the perfect side dish for a special occasion or holiday dinner.

    And now I’m very confident that this recipe is spot on and fail proof!

    Vegan scalloped potatoes topped with chopped chives in a white dish with a serving spoon.

    How To Make Vegan Scalloped Potatoes

    Full instructions and measurements are in the recipe card at the bottom of the post, this is just a summary to go along with the process photos. 

    • Add coconut milk, raw cashews, ground black pepper, dijon mustard, nutritional yeast, sea salt, onion powder and garlic powder to the blender jug and blend. 
    Collage of two photos showing ingredients for cashew sauce added to blender jug and blended.
    • Peel and thinly slice potatoes and onions. Layer half of the potatoes in a 9×13 oven safe dish and then add all the onion in a layer on top of the potatoes.
    Collage of two photos showing a layer of thinly sliced potatoes added to 9x13 dish followed by a layer of sliced onions.
    • Pour over half the sauce. 
    • Then add the remaining half of the potatoes.
    Two photo collage showing half the sauce poured over the sliced onions and then topped with another layer of thinly sliced potatoes.
    • Pour over the remaining sauce. 
    • Cover with foil and bake in the oven at 350°F for 75 minutes. Remove the foil and then return to the oven for a final 40 minutes. 
    • Allow to cool for 10 minutes and then sprinkle with chopped chives. 
    Two photo collage showing remaining sauce poured over potatoes and then the baked dish topped with dried chives.

    Recipe Tips

    Slice the potatoes (and onion) evenly and thinly. This helps them to cook evenly, and a little faster, though, let me not lie, this is not a ‘fast’ recipe, it bakes for a looong time. 

    You can either use a mandolin slicer to slice your potatoes very evenly or you can slice them by hand. I definitely can’t do perfectly even, thin slices by hand but Jaye can, so I bring him in on important jobs like this. 

    Blend the sauce very well so that it is completely smooth. It’s a very simple sauce, but you want it to be smooth and completely blended so there is no graininess to it. 

    Bake it long and slow. The magic formula for this recipe is baking it at 350°F covered with foil for 75 minutes and then removing the foil and baking it for another 40 minutes uncovered.

    Vegan scalloped potatoes topped with chopped chives in a white dish.

    Recipe Q&A

    Which potatoes are best for scalloped potatoes?

    Either russet or yukon gold potatoes are going to be great for this if you’re in the USA. If you’re elsewhere in the world, any nice starchy potato that is great for baking is going to work well for this. 

    Does this taste like coconut?

    No, I don’t think it does. It has more of a ‘cheesy’ creamy type of flavor and texture. I do recommend you use full fat unsweetened coconut milk from the can, as that is what is going to produce the best results for this recipe.

    Vegan scalloped potatoes topped with chopped chives in a white dish.

    Make Ahead and Storing

    Make ahead: You can definitely make this in advance. The best way to do it is to hold back about ½ cup of sauce.

    Bake covered in foil for the 75 minutes as usual, but then remove from the oven and leave the foil on while it cools.

    When it’s cooled, remove the foil and add the remaining ½ cup of sauce, spreading it evenly.

    Cover with foil again and place into the fridge. When you’re ready, preheat the oven, and reheat it with the foil on for 20 minutes (just to get to the same point we would be in if we never chilled it), and then remove the foil and bake it for the 40 minutes uncovered (as per the recipe). 

    Storing: Leftovers keep very well covered in the fridge and will stay good for 3-4 days.

    Vegan scalloped potatoes topped with chopped chives in a white dish.

    More Vegan Side Dish Recipes

    1. Vegan Mashed Potatoes
    2. Vegan Green Bean Casserole
    3. Vegan Sweet Potato Casserole
    4. Vegan Cauliflower Cheese
    5. Vegan Mashed Sweet Potatoes
    6. Vegan Stuffing
    Vegan scalloped potatoes in a white dish with a serving spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan scalloped potatoes in a white dish with a serving spoon.

    Vegan Scalloped Potatoes

    The most delicious vegan scalloped potatoes. These are the perfect side dish for any occasion- they're super easy to make and will totally wow your guests!
    5 from 26 votes
    Print Pin Rate
    Course: Savory, Side
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 1 hour 55 minutes
    Total Time: 2 hours 10 minutes
    Servings: 8
    Calories: 428kcal
    Author: Alison Andrews

    Ingredients

    For the Sauce:

    • 28 ounces Canned Coconut Milk (800ml) Full Fat, Unsweetened
    • 1 cup Raw Cashews (150g)
    • ½ tsp Ground Black Pepper
    • 1 Tbsp Dijon Mustard
    • ½ cup Nutritional Yeast (30g)
    • 1 tsp Sea Salt
    • 1 tsp Onion Powder
    • 1 tsp Garlic Powder

    For the Potato and Onions:

    • 3 pounds Potatoes (1400g) Peeled weight
    • 1 Medium Onion White, Yellow or Brown, Thinly sliced

    For Decoration:

    • Chopped Chives
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients for the sauce to the blender jug and blend until very smooth. Set aside.
    • Peel the potatoes and slice them finely using either a mandolin slicer or by hand, aiming to slice them thinly and evenly.
    • Slice the onion finely.
    • Preheat the oven to 350°F (180°C).
    • Layer half the potatoes in a 9×13 oven safe dish* and then add all the onion in a layer on top of the potatoes.
    • Pour over half of the sauce (~500ml). Then layer the rest of the potatoes over the top. Pour over the remaining sauce.
    • Cover with foil and place into the oven to bake for 75 minutes.
    • After 75 minutes remove the foil and return to the oven to bake for a further 40 minutes.
    • Allow to cool for 10 minutes, sprinkle with chopped chives and serve.

    Video

    Notes

    1. Spray your baking dish with non-stick spray if you think there is any chance of it sticking. The dish I use never sticks so I didn’t use it, but you may need to.
    2. Leftovers keep very well covered in the fridge for 3-4 days. 
    3. This recipe was first published in December 2018. It has been updated with extra tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Serve | Calories: 428kcal | Carbohydrates: 41.3g | Protein: 9.6g | Fat: 25.9g | Saturated Fat: 15.6g | Sodium: 378mg | Fiber: 4g | Sugar: 4.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Simone says

      April 29, 2022 at 3:13 am

      Just made this last night and it was amazing! My husband doesn’t usually like potato bake because of all cheese and dairy, but enjoyed this one and we didn’t get the usual sickening feeling afterwards 🙂
      I used one tin of coconut milk and then filled the tin up with (shop bought) oat milk. This recipe is definitely a keeper. Thanks for sharing.

      Reply
      • Alison Andrews says

        April 29, 2022 at 9:58 am

        Awesome Simone, thanks so much for sharing!

        Reply
    2. Abigail says

      December 24, 2021 at 7:13 pm

      My fave scalloped potatoes recipe! Everyone loves it when I bring it for a potluck. I just substitute the cashews for sunflower seeds due to allergies and works great!5 stars

      Reply
      • Alison Andrews says

        December 25, 2021 at 10:14 am

        Wonderful! Thanks for the great review Abigail!

        Reply
    3. Genn says

      September 21, 2021 at 11:06 pm

      This looks really good, but is the time on this correct? An hour and 15 minutes followed by another 40 minutes at 350 degrees seems like it would burn. Did everyone who made this follow the time guidelines? Thanks

      Reply
      • Alison Andrews says

        September 22, 2021 at 8:06 am

        It’s definitely correct! Potatoes take a while to cook through.

        Reply
        • Kimberly says

          November 23, 2021 at 12:56 am

          Thank you for replying to the email about the time because I was thinking the same thing. It’s in the oven now. 😊

          Reply
      • Julie says

        August 21, 2022 at 1:57 pm

        Yes. Timing is correct

        Reply
    4. Joanne Webb says

      July 22, 2021 at 11:59 pm

      I have made this countless times and it is always a hit. Freeze the rest and reheat with no issues at all! Thank you for a wonderful recipe.5 stars

      Reply
      • Alison Andrews says

        July 23, 2021 at 11:17 am

        Fantastic! Thanks so much Joanne!

        Reply
    5. Anna says

      May 23, 2021 at 12:41 pm

      I’ve baked this twice now and each time, it’s a treat to have for a meal with just a salad! Creamy and delectable.5 stars

      Reply
      • Alison Andrews says

        May 24, 2021 at 9:58 am

        Wonderful! Thanks Anna!

        Reply
    6. Scott Rudolph says

      January 18, 2021 at 7:42 pm

      I loved everything but the coconut flavor. Next time I’ll try using oat milk.

      Reply
    7. alicia says

      July 09, 2020 at 5:31 pm

      This seems like a great recipe for a slow cooker on low all night! Have you tried that? Also, it would be great to have the weight measure for the onion. It looks like a large onion to me but I could be wrong! Thanks!

      Reply
      • Alison Andrews says

        July 10, 2020 at 9:53 am

        Hi Alicia, I don’t have a slow cooker so I’ve never tried that. I also don’t tend to weigh onion, but you need enough to form a full layer. So a medium to large onion is about right. Not one of those massive ones though! 🙂

        Reply
    8. Jaime says

      May 20, 2020 at 6:54 pm

      I was wondering if we could substitute the coconut milk with either oat milk or almond milk?

      Reply
      • Alison Andrews says

        May 21, 2020 at 10:12 am

        Yes I think that will work fine!

        Reply
    9. Rubina Hussain says

      May 10, 2020 at 3:57 pm

      Turned out amazzzing and tasted great, it was an instant hit.5 stars

      Reply
      • Alison Andrews says

        May 11, 2020 at 1:33 pm

        Wonderful! Thanks so much Rubina!

        Reply
    10. Nancy says

      May 06, 2020 at 11:09 pm

      I made this two days ago and it disappeared. I just took the second pan out of the oven. I used all the potatoes that needed to be used. So we have a 3 quarts Dutch oven full. This is really good. I’m glad I saw your recipe on Pinterest5 stars

      Reply
      • Alison Andrews says

        May 07, 2020 at 10:00 am

        So glad you enjoyed it Nancy! Thanks for the great review!

        Reply
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