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.
Hi, would this freeze well? Thanks!
Hi Dana, it can be frozen yes, but there is a potential for the potatoes to break up a bit when reheated. 🙂
I love your recipes! When I need to make something really good, i always turn to yours! These scalloped potatoes were exquisite! My NON vegan husband LOVED them too!! Thank you for all your hard work! ❤
Thanks so much Jules! 🙂
Hi there. Love your site. Cannot abide by mustard. Can it b omitted?
Is it possible to use almonds?
Hi Daisy! Thank you! You can definitely leave out the mustard. You ‘might’ be able to use slivered almonds, but it’s not going to work quite as well as cashews.
Hello! My son is going vegan but does not like onions. Can you make this without the onions or will it be too dry?
Hi Valerie, you can definitely leave off the onion if preferred. It won’t be too dry at all.
These were delicious! I followed the recipe exactly. I tasted a bit of coconut and may try using one can of coconut milk and maybe unsweetened almond milk instead of the second can of coconut milk the next time. Thank you for this recipe! Highly recommend!
Thanks for sharing Marian!
Can cashews be substituted for anything else, please?
Hi Anna, I don’t think there is a good sub for this particular recipe as the cashews are quite an integral part. However, Karissa’s Vegan Kitchen have a recipe that is nut free that might work better for your needs. All the best! ????
I just made this recipe for dinner tonight for my family and it was so delicious!! I even had extra sauce and put a little on top once it came out of the oven and ate it so fast lol. We’ve been transitioning for the last month to fully Vegan meals and I’m so happy I found your website! The scalloped potatoes were so good I didn’t even miss traditional dairy. Thank you so much for sharing this recipe, definitely going to be making a lot more of your recipes!
Fantastic! So pleased to hear this Ashley and congrats on transitioning! 🙂
What can be substituted for cashews if you are allergic to nuts?
Hi Misty, 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! ????
Do you need to soak the cashews overnight?
No you don’t need to soak them. 🙂
Do you think you can reheat in microwave? I cook for an elderly man that needs to micowave to reheat his food… thanks
Hi Karen, you definitely can! The microwave works great for reheating this. 🙂
You are probably going to think this is the craziest question, but does the coconut taste come through strongly or does the herbs you use cover it up. I am not the fan of coconut, but don’t want to mess up your recipe. Thank-you, Suzie
Hi Suzie! Not a crazy question at all. I don’t think the coconut taste is very strong at all, it’s mostly just creamy, but you could use a different non-dairy milk if you prefer. You would use 3 and a 1/3 cups of non-dairy milk to replace the two cans of coconut milk. All the best! 🙂
It was perfect! I loved it, friends loved it. Now I dream about making it again :)). Thank you for this brilliant recipe!
Awesome! So happy to hear it! Thanks for the wonderful review! 🙂
These potatoes were phenomenal. So creamy and savory and just 100% deliciousness. My non-veg husband was obsessed with them, too!
So happy to hear that Tiffany! Thanks for the amazing review! 🙂
Amazing recipe! Absolutely love this and so does my son who is not a vegan! 🙂 I could easily eat this every single day, very hard not to keep filling the plate up! I am not very keen on cooking so always look for ‘easy’ recipes and this was perfect for me, easy, great consistency & so so tasty! Best ever! Thank you!
So glad you loved it! I could eat this every day myself so I’m really glad you agree with me on that! Thanks for the awesome review! 🙂
I just had this for dinner and it was amazing. My husband also approved and requested this to be had at Christmas dinner. I only made slight adjustments, such as using a can of coconut cream and the equivalent amount of almond milk, since that is what I had available. I also added in some additional spices like turmeric, basil and oregano. Thanks for an amazing recipe!
So glad you enjoyed it Renee! Thanks for sharing your adjustments and the wonderful review. 🙂