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!
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!
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.
- 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.
- Pour over half the sauce.
- Then add the remaining half of the 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.
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.
Recipe Q&A
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.
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.
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.
More Vegan Side Dish Recipes
- Vegan Mashed Potatoes
- Vegan Green Bean Casserole
- Vegan Sweet Potato Casserole
- Vegan Cauliflower Cheese
- Vegan Mashed Sweet Potatoes
- Vegan Stuffing
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Scalloped Potatoes
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
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
- 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.
- Leftovers keep very well covered in the fridge for 3-4 days.
- This recipe was first published in December 2018. It has been updated with extra tips but the recipe itself is unchanged.
LOVED THIS RECIPE!!!! Do you think oat milk would be ok as a replacement for the coconut milk? I want to make it for my kids but they hate coconut.
Hi Lucy! I think it would work great provided it is a brand you’ve cooked with before and you know it heats well. Just mentioning this because I know homemade oat milk tends to clump when heated. But if it’s a store-bought option that you’ve used in cooking before then it should definitely work great. 🙂
Hello, thank you for this recipe. Could I use nutritional yeast flakes instead of powder? Thanks
Hi Cassie, yes you definitely can! 🙂
Fantastic dish!!! my non-vegan husband loved it too! Easy to prepare … but, almost 2 hours to cook! A make-again for sure!!!
Haha yes the cooking time is sloooowwww! But at least the hands on time is fast. So glad you enjoyed it, thanks for sharing! 🙂
Should the cashews be soaked prior to using in the recipe ?
Hi Kelly, no there’s no need to soak them first for this recipe. 🙂
I have literally never made a single comment on the hundreds of recipes that I have found online over the years, but there is no way I couldn’t sing the praises of this amazing dish. It.Is.Everything. Easy to make with non-obscure ingredients. Simply amazing. I can’t wait to make it again…would tomorrow be too soon?
Awesomeness! So happy and honored that our recipe inspired your first recipe review. And such a wonderful review too. Thank you so much! 🙂
Was I supposed to lightly grease the baking dish? Mine stuck…
Hi Carol, sorry to hear that it stuck! I didn’t grease my dish so didn’t think it would be an issue. I guess different baking dishes might have different results though. Hope it wasn’t too much of an issue!
No, I’ll just soak it. I thought I may have missed it in the directions. It’s still absolutely amazing and I can’t wait to make it again when all the non-vegans come home for Easter!
Thanks Carol! I just updated the recipe card with a note just in case that happens for anyone else. 🙂
Mind blowingly delicious!! Thank you! Even the non-vegan loved it!
So glad it was enjoyed! Thanks so much for the wonderful review! 🙂
Hi, I love your vegan recipes and want to make this dish to take to a dinner party tomorrow. Can you recommend an alternative to cashew nuts as someone attending is allergic to nuts. Thank you in advance.
Hi Hassan, the cashews are quite an integral part of this recipe, so I don’t know if they can be substituted or how that would work. But I did find another great recipe you might want to try that is nut free. All the best! 🙂
Not to worry and thank you for sharing.
When reviewing the recipe I noticed that no soaking of the cashews is required. They do blend smooth enough in the recipe? I plan on making this for a lunch sharing where we do humanitarian work on Weds. it looks delicious my hubby and I are plant based. Thanks for sharing.
Hi! Yes they do blend smooth enough, there is a lot of liquid that you are blending these with so definitely no need for pre-soaking, but just let it blend for a bit to make sure it’s nice and smooth.
I’m thinking of slightly modifying this tonight. Instead of using cashews, because they are way too pricey where I live, I’m going to try either white lima beans or cannelloni beans. Also, using a different type of milk (boyfriend crazy picky about coconut) and maybe adding some vegan cheese. I’ve been trying for so long to find a good sub for cashews with no luck, and read once that certain white beans can do the trick. Here’s hoping!
Oh interesting! Let us know how it turns out.
Alex,
I’ve had success making a good vegan cheese sauce using soaked raw almonds. They aren’t as rich as cashews would be, but I think it would work pretty well in this recipe.
Thanks for sharing Christine! 🙂
Wow, this is amazingly good! It makes enough to feed 12 people, too. I followed the recipe exactly, weighing out the Yukon Gold potatoes and using a mandoline to slice them thinly, as recommended (though I did then fail to weigh the other ingredients)… This dish has a sweet taste from the coconut milk and my non-vegan husband says it tastes like tarragon to him. Just delicious. Thank you for sharing.
Wonderful! Thanks a million Laura! 🙂
I have to avoid coconut products (allergy) have you tried it with any plant milk ie almond, oat. I have been trying to find a recipe for scalloped potatoes for years. Never found a good one yet. This looks fabulous. But can’t make it with the coconut milk. Big thanks and Merry Christmas ?
Hi Nina, I haven’t tried a different milk but I think soy milk would do well. If you have a brand of oat milk that is nice and creamy and also heats well, then that should do fine as well. I am less keen on almond just because it’s a bit on the thin side. But the cashews do a great job of thickening this up so maybe even almond would be okay, but the others would be better choices I think. 🙂 Thanks so much and Merry Christmas to you too! 🙂
Hi Alison, many thanks for answering my question and so promptly too ? very much appreciated. Here in the UK I can source oat milk, so perhaps I will try it with that. I am in the ‘transition’ stage of becoming vegan but occasionally crave a comfort potato dish. I have tried so many recipes but not had much success… thanks again ???
Just amazing! That sauce! I could seriously eat this all day and I love how it’s so easy to throw together, even if it does bake for a long time. ☺️
Haha, we know all about eating it all day long since we tested it so much, but I have to say, we really didn’t mind too much at all! ?Thanks so much for the awesome review Amanda! 🙂
I never managed to make a truly great scalloped potato dish before but I sure can now! This recipe is the bomb! I am so excited about it, this is definitely a keeper!
So happy to hear that Rachelle! Thanks a million! 🙂
Yummy and delicious. I need a bite.
It sure is! Thanks for posting! 🙂
Oh my gosh! This is seriously so good! A definite for Christmas.
Thanks Jackie! It’s perfect for Christmas! 🙂