Go Back
+ servings
how to make dairy-free scalloped potatoes
Print

Best Vegan Scalloped Potatoes

Homemade vegan scalloped potatoes from scratch, made with cashews, nutritional yeast and a few other spices. Easy, creamy comfort food ready in less than 1 hour, NO Dairy, oil-free + It's gluten-free!
Course Side Dish
Cuisine French
Keyword dairy-free, scalloped potatoes, vegan recipes, wfpb
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 193kcal
Author Florentina

Ingredients

  • 2 lb yukon gold potatoes
  • 6-8 slices vegan pepper jack cheese (optional, omit for Plantricious WFPB)
  • fresh dill or chives for garnish

the Cream Sauce:

Instructions

  • Preheat your oven to 375”F.
  • Start by scrubbing the potatoes well so you don’t need to peel them. If you are using russet potatoes you’ll have to peel those.
  • Use a mandoline slicer and slice the potatoes into 1/8 inch slices. It’s important that they aren’t paper thin, you should be able to do this with a sharp knife if you don’t have a mandolin. Season with a pinch of sea salt and freshly cracked black pepper.
  • Transfer the potato slices to an 8x10 lightly oiled baking dish and give it a good shake to spread evenly (use a spray or a little dab of vegan butter). (To stay Plantricious WFPB compliant use a seasoned cast iron dish or line with parchment paper instead of oil).
  • Use a powerful blender like a Vitamix and blend all the sauce ingredients until smooth and creamy. Pour the sauce over the potatoes.
  • At this point you can layer the top with some vegan pepper jack or smoked gouda cheese slices like I did on half the dish. We love the Follow Your Heart cheese, it melts amazingly and the flavor is on point.
  • Cover the dish with aluminums foil and bake in the preheated oven for 35 minutes. Turn the heat up to 400”F and continue baking another 15 minutes or until the potatoes are fork tender to your liking. Try not to overcook them, so test them after 10 minutes and if they are fork tender they are done. Alternatively you can bake uncovered for the last 10 minutes or so to crisp up the edges.
  • Serve garnished with fresh dill, thyme or chives and extra red chili flakes.
    Plantricious Friendly Recipe

Video

Notes

  • To make this recipe WFPB and Plantricious compliant omit the store bought vegan cheese slices or use a Plantricious compliant cheese. Instead of oiling the baking dish you can line it with parchment paper or use a seasoned cast iron baking dish. 
Scalloped Potatoes Variations:
  • Caramelize one large chopped leek in a drop of olive oil and a pinch of sea salt then add it in the middle of the scalloped potatoes. You add half of the potato slices to the pan, spread the caramelized leeks on top then layer the remaining potatoes. Pour the cream sauce all over and bake according to the instructions.
  • Make them Florentine style by adding sautéed spinach in the center. Just make sure to drain it well in a colander and remove as much of the liquid as possible before adding to the casserole.
  • Sautéed wild mushrooms and onions with thyme and a splash of white wine make a fab filling as well.
  • Top with a few slices of your favorite vegan cheese for an extra gooey and cheesy top layer. We love Follow Your Heart pepper jack and smoked gouda slices.

Nutrition

Calories: 193kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 410mg | Potassium: 799mg | Fiber: 5g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 6mg