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4.9 from 24 votes

Vegan Scalloped Potatoes (Oil-Free!)

These scalloped potatoes are just as creamy & delicious as the traditional version... but made with healthier whole-food plant-based ingredients! Perfect for holidays, gatherings, or everyday side dish.

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 10 side servings
Calories: 232 kcal
Course: Side Dish
Cuisine: Vegan , gluten-free

Ingredients

  • 3 lbs. Yukon gold potatoes
  • 1 large yellow onion
  • 5-6 cloves garlic
For the creamy sauce:
  • 1 1/4 cups raw cashews, soaked*
  • 1 1/2 cups plant milk (plain & unsweetened)
  • 1 1/2 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1 1/2 Tbsp. apple cider vinegar
  • 1 1/2 Tbsp. White miso paste (or 1/2 tsp. salt, more/less to taste)
Garnish (optional):
  • Fresh chives, thyme, sage, rosemary, parsley, etc.

Instructions

    Cup of Yum
  1. Preheat oven to 400°F (200°C).
  2. Finely dice onion and mince garlic.
  3. In a skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) When onion is translucent, add garlic and sauté 1 more minute. Set aside.
  4. Meanwhile, thinly slice the potatoes about 1/8-inch thick, or less. Set aside. (I leave the skins on the potatoes, but you can peel them before slicing if desired.)
  5. Make the creamy sauce: Add all sauce ingredients to a high-powered blender. Blend for 1 minute or until smooth.
  6. In a large 9 x 13-inch casserole baking dish (lightly sprayed to help prevent sticking if desired), begin layering. Layer half of the potatoes, then the entire onion/garlic mixture, then pour half of the sauce (about 2 cups) on top.
  7. Layer the rest of the potatoes and pour the remaining sauce on top. (The potatoes should be mostly submerged – gently press down if needed.)
  8. Cover with foil and bake for 45 minutes. Remove foil, then bake 15-20 more minutes or until top is lightly golden and potatoes are tender and cooked through. Add any desired garnish, and salt & pepper to taste.

Notes

  • *Soaking cashews: In a heat-safe bowl, cover the raw cashews with hot water until they’re submerged. Set aside and let sit for about 10 minutes. Then drain and rinse before using. If you don't have a high-speed blender, you may want to soak your cashews 8 hours or overnight.
  • In a heat-safe bowl, cover the raw cashews with hot water until they’re submerged. Set aside and let sit for about 10 minutes. Then drain and rinse before using.
  • Layering: When layering, be sure to leave a little room at the top (not filling it completely to the brim) as the sauce will thicken and bubble in the oven.
  • Baking time: This can vary based on your oven and how thin you sliced the potatoes. After 60 minutes, gently pierce potatoes with a fork to check tenderness and return to oven for 10-20 minutes if necessary.
  • Recipe originally published November 2018. Updated September 2023.

Nutrition Information

Calories 232kcal (12%) Carbohydrates 33g (11%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Potassium 802mg (23%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 220IU (4%) Vitamin C 31mg (34%) Calcium 79mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 10side servings

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 33g 11%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Potassium 802mg 17%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 220IU 4%
Vitamin C 31mg 34%
Calcium 79mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.