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Healthy Vegan Scalloped Potato – A Tradtional Potato Dish

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Step into the world of culinary delight with our Vegan Scalloped Potato recipe, a symphony of flavors and textures that will tantalize your taste buds. Layers of thinly sliced potatoes bathed in a velvety cashew cream sauce, delicately seasoned with garlic, thyme, and nutritional yeast, then baked to golden perfection. This comforting dish is a testament to the versatility and deliciousness of plant-based cooking, sure to impress even the most discerning palates.

WHY IT WORKS?

  • Utilizes homemade cashew cream, ensuring a rich, dairy-free base.
  • Thinly sliced potatoes guarantee even cooking and a tender texture.
  • Nutritional yeast adds a cheesy flavor, perfect for vegan preferences.
  • A mix of garlic and herbs enhances the dish with deep, aromatic notes.
  • Baking until golden creates a satisfyingly crispy top layer.

Don’t have time to read the full blog post? JUMP TO THE RECIPE HERE!

Finding the perfect balance in a vegan scalloped potato recipe can be a culinary challenge. Many have faced the dilemma of recreating this classic dish’s creamy, comforting essence without dairy. I stumbled upon this issue during my early days of embracing a plant-based lifestyle

The quest seemed endless as I sifted through countless recipes, each promising that coveted silky texture and rich flavor. However, I ended up with dishes that were too dry, lacked depth, or simply missed the mark.

That was until I developed a method that transformed this beloved comfort food into a vegan delight. This recipe is not just a dish; it’s a celebration of flavors, textures, and the joy of cooking with compassion.

Vegan Scalloped Potato

What Is A Vegan Scalloped Potato? 

Vegan scalloped potatoes are a plant-based version of the traditional scalloped potato dish, which typically features slices of potatoes baked in a creamy sauce and often topped with cheese.

In the vegan adaptation, dairy products are replaced with alternatives like cashew cream, soy milk, almond milk, or coconut milk to create a creamy texture. In contrast, nutritional yeast or vegan cheese substitutes provide the cheesy flavor.

This version retains the comforting, hearty essence of the original while entirely free from animal products. It is suitable for those following a vegan lifestyle or looking to incorporate more plant-based dishes into their diet.

Quick Fact: Vegan scalloped potatoes cater to dietary preferences and offer a healthier alternative, lower in cholesterol and saturated fats than their dairy-laden counterparts.

Vegan Scalloped Potato

Recipe Directions

  • Begin by peeling your potatoes and slicing them into 1/8-inch thick rounds. Set aside.
  • Preheat your oven to 400 degrees F (204 degrees C) and lightly grease a 9 x 13-inch baking dish.
  • Prepare the creamy sauce: In a high-powered blender, combine the drained cashews with vegetable broth, non-dairy milk, nutritional yeast, and salt. Blend on high for a few minutes until the mixture is very smooth.
  • Heat olive oil in a large sauté pan over medium heat. Add the sliced onion and sauté for 3-4 minutes until it becomes translucent. Then, add the garlic and continue to cook for another minute, stirring constantly. Turn off the heat and set aside.
  • Spread half of the sliced potatoes in an even layer in the prepared baking dish. Cover evenly with half of the creamy sauce, followed by the onion and garlic mixture.
  • Layer the remaining potatoes on top, followed by the rest of the creamy sauce. Ensure the sauce covers the potatoes well.
  • Bake in the preheated oven for 60 minutes. After this time, check a few potatoes with a fork to ensure they are tender and cooked through. If they are not, return the dish to the oven for 10-20 minutes or until fully cooked. The sauce should be bubbly and thickened nicely.
  • Sprinkle vegan parmesan and chopped fresh chives over the baked scalloped potatoes for added flavor.
  • Allow the dish to rest for about 5 minutes before serving to let the sauce thicken slightly.

Recipe Directions

Variations, Add-Ons, And Toppings

Variations

  • Cheesy Crust: Add a layer of vegan cheese before baking to create a golden, cheesy crust.
  • Spicy Kick: Incorporate red pepper flakes or a dash of cayenne pepper into the sauce for a spicy version.
  • Gluten-Free: To make the dish gluten-free, use a gluten-free flour blend instead of the flour used in the sauce.

Add-Ons

  • Vegetables: Layer in sautéed mushrooms, spinach, or kale for added nutrition and flavor. Thinly sliced bell peppers or sun-dried tomatoes also make great additions.
  • Herbs: For freshness, fresh herbs like rosemary, thyme, or basil can be mixed into the sauce or sprinkled on top.
  • Protein: Add layers of cooked lentils or chickpeas between the potato slices for a heartier dish.

Variations, Add-Ons, And Toppings

Toppings

  • Breadcrumbs: Sprinkle bread crumbs mixed with olive oil on top before baking for a crunchy texture.
  • Nutritional Yeast: A generous sprinkle of nutritional yeast before serving adds a cheesy flavor boost.
  • Green Onions or Chives: When sprinkled on top before serving, fresh-chopped green onions or chives add color and a mild, oniony flavor.
  • Vegan Bacon Bits: Sprinkle vegan bacon bits over the baked dish for a smoky flavor.

Toppings

Vegetable Substitutions

  • Zucchini Ribbons For Pasta: A low-carb, gluten-free alternative for lasagna or “noodle” dishes.
  • Cauliflower For chicken Or Steak: Great for making vegan “steaks” or buffalo-style bites.
  • Mushrooms For Beef: Portobellos make excellent burger patties or steak substitutes due to their meaty texture.
  • Eggplant for Fish: When sliced and seasoned, eggplant can mimic the texture of fish, ideal for vegan “fish” and chips.
  • Jackfruit for Pulled Pork: Its texture is perfect for BBQ pulled “pork” sandwiches.
  • Butternut Squash for Cheese: Creates a creamy, sweet base for vegan mac and cheese.
  • Chickpeas for Tuna: Mashed chickpeas are a substitute in tuna salads.

Quick Tip: For a richer flavor in vegan dishes, roast vegetables before adding them to recipes. This enhances their natural sweetness and adds depth to your meal.

Vegetable Substitutions

Best Side Dishes

  1. Steamed Green Beans Light and crisp, offering a fresh contrast.
  2. Roasted Brussels Sprouts Their caramelized edges bring a delightful bitterness.
  3. Quinoa Salad Adds a protein-packed, refreshing element.
  4. Kale Salad Massaged kale with a lemony dressing balances the creaminess.
  5. Grilled Asparagus Provides a smoky, tender bite.
  6. Sautéed Spinach Simple and garlicky, it adds color and nutrients.
  7. Roasted Carrots Their natural sweetness contrasts nicely.
  8. Crispy Tofu Adds a crunchy, protein-rich component.
  9. Cornbread A sweet and savory bread that complements the dish’s flavors.
  10. Wild Rice Pilaf A perfect side dish that offers a nutty flavor and chewy texture, rounding out the meal.

Best Side Dishes

How To Serve?

  • Warm and Fresh: The best way to add texture and flavor, serve the scalloped potatoes warm right out of the oven.
  • Garnish Wisely: Sprinkle fresh herbs like chopped parsley, chives, or green onions on top for a pop of color and freshness.
  • Add Crunch: Add crispy bread, crackers, or a sprinkle of toasted breadcrumbs for added texture.
  • Pair with Protein: To complete the meal, serve alongside a vegan protein such as lentil patties, grilled tofu, or a bean salad.
  • Complement with Veggies: Accompany with a side of steamed or roasted vegetables for a balanced plate.
  • Offer Sauces: Provide a small bowl of vegan gravy or a creamy sauce for guests to add.
  • Choose the Right Plateware: Use a large, shallow dish to showcase the layers and make serving easier.
  • Prepare for Leftovers: If there are leftovers, they reheat well, so assure guests they can enjoy the dish the next day, too.

Quick Tip: To ensure evenly cooked vegan scalloped potatoes, slice them as uniformly as possible. A mandoline slicer is a great tool for this task.

Vegan Scalloped Potato

Storage & Make Ahead 

  • Storage: Cool the dish completely before covering and storing it in the refrigerator for up to 5 days.
  • Make Ahead: Assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours. Remove from the fridge 30 minutes before baking to bring to room temperature, then bake as directed, possibly adding extra time.

Fact: Vegan scalloped potatoes often use nutritional yeast, a staple in plant-based cooking, to mimic the cheesy flavor without dairy, adding a nutritional boost and savory depth.

Vegan Scalloped Potato

Time-Saving Tips

  1. Use a Mandoline: A mandoline slicer quickly and uniformly slices the potatoes, saving time and ensuring even cooking.
  2. Prep Ahead: Prepare the creamy sauce and slice the potatoes ahead of time. Store them in the fridge until you’re ready to assemble and bake.
  3. Microwave Potatoes: To reduce baking time, microwave the sliced potatoes for a few minutes until they’re slightly softened before layering them in the dish.
  4. One-Pot Sauce: Make the sauce directly in the pan you used for sautéing onions and garlic to save on cleaning.
  5. Broil to Finish: If the potatoes are cooked but want a golden top quicker, broil for a few minutes instead of extended baking.
  6. Batch Cook: Make a double batch and freeze half for a future meal, saving you time on busy days.
  7. Use Ready-Made Ingredients: To reduce prep work, opt for pre-minced garlic, pre-chopped onions, and store-bought vegan cheese.

Vegan Scalloped Potato Recipe- A Nutrient-Rich Breakfast

Vegan Scalloped Potato Recipe- A Nutrient-Rich Breakfast

Recipe by Julia

Vegan scalloped potatoes are a dairy-free twist on a classic comfort food. They feature layers of thinly sliced potatoes enveloped in a rich, creamy sauce made from plant-based ingredients.

Nutritional yeast and cashew cream replace traditional cheese and milk, offering a savory, satisfying, comforting, compassionate dish.

The best part is that they are perfect for the holiday season. And also if there is any special occasion catering to vegans and non-vegans alike.

Course: Breakfast
0.0 from 0 votes
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

250

kcal
Rest Time

5

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 pounds 4 Yukon Gold potatoes

  • 1 1/2 cups 1 1/2 raw cashews, soaked

  • 2 cups 2 vegetable broth

  • 2 cups 2 unsweetened non-dairy milk

  • 1/2 cup 1/2 nutritional yeast

  • 1 1/2 Tsp 1 1/2 salt

  • 1 Tbsp 1 olive oil

  • 1 large 1 onion, thinly sliced

  • 4 large 4 garlic cloves, minced

  • for serving vegan parmesan

  • for serving chopped fresh chives

Directions

  • Prep The Potatoes
  • Begin by peeling your potatoes.
  • Slice them into 1/8-inch thick rounds.
  • Set aside.
  • Preheat The Oven
  • Preheat your oven to 400 degrees F (204 degrees C).
  • Lightly grease a 9 x 13-inch baking dish.
  • Make The Creamy Sauce
  • Combine the drained cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt in a high-powered blender.
  • Blend on high for a few minutes until the mixture is very smooth.vegan scalloped potato recipe
  • Cook The Onion And Garlic
  • Heat olive oil in a large sauté pan over medium heat.
  • Turn off the heat and set aside.vegan scalloped potato recipe
  • Add the sliced onion and sauté for 3-4 minutes until it becomes translucent.
  • Add the garlic and continue to cook for another minute, stirring constantly.
  • Assemble The Dish
  • Spread half of the sliced potatoes in an even layer in the prepared baking dish.vegan scalloped potato recipe
  • Cover evenly with half of the creamy sauce.
  • Add the onion and garlic mixture on top.
  • Add More Layers
  • Layer the remaining potatoes on top, followed by the rest of the creamy sauce.
  • Make sure the sauce covers the potatoes well.
  • Bake
  • Bake in the preheated oven for 60 minutes.
  • Check a few potatoes with a fork to ensure they are tender and cooked through. If not, return the dish to the oven for 10-20 minutes or until fully cooked.
  • The sauce should be bubbly and thickened nicely.vegan scalloped potato recipe
  • Optional Garnish
  • Sprinkle vegan parmesan and chopped fresh chives over the baked scalloped potatoes for added flavor.
  • Rest Before Serving
  • Allow the dish to rest for about 5 minutes before serving to let the sauce thicken slightly.
  • Equipments List
  • Mandoline Slicer
  • High-Powered Blender
  • Large Sauté Pan
  • 9 x 13 Inch Baking Dish
  • Measuring Cups and Spoons
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon or Spatula
  • Aluminum Foil (optional for covering)
  • Mixing Bowl

Notes

  • Soak cashews ahead of time to ensure a smooth sauce.
  • Uniform potato slices cook evenly, preventing undercooked or overly crispy pieces.
  • Adjust seasoning to taste before layering, especially if using different non-dairy milks.
  • Cover with foil if the top browns too quickly to prevent burning while allowing the inside to cook thoroughly.
  • Let rest after baking to thicken the sauce for the perfect texture.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat gently in the oven or microwave, adding water or non-dairy milk to moisten it.

Nutrition Table

Frequently Asked Questions

Can I Make Vegan Scalloped Potatoes Ahead Of Time?

Yes, you can prepare vegan scalloped potatoes ahead of time. Assemble the dish up to the point of baking, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours before you bake it.

You may need to add a few extra minutes to the baking time when ready to cook since you’re starting from a colder temperature. This makes it a great dish for holidays or dinner parties where oven space and time are at a premium.

What Can I Use Instead Of Cashews For The Creamy Sauce?

There are several alternatives for those allergic to cashews or looking for a nut-free option. One popular choice is to use boiled and blended cauliflower or white beans as the base for the creamy sauce.

These alternatives still provide a smooth texture and can be flavored similarly with nutritional yeast, garlic, and onion for a cheesy vegan taste. Another option is to use commercially available vegan cream or cheese substitutes designed for cooking.

Vegan Scalloped Potato

How Can I Thicken The Sauce If It’s Too Runny?

If the sauce for your vegan scalloped potatoes turns out to be too runny, there are a few quick fixes. One method is to blend in more soaked cashews or a tablespoon of cornstarch or arrowroot powder dissolved in a little water before adding it to the sauce.

Another method is to simmer the sauce for a few minutes on the stove, allowing it to reduce and thicken before layering it with the potatoes.

Can Vegan Scalloped Potatoes Be Frozen?

Yes, vegan scalloped potatoes can be frozen, although the texture may change slightly upon reheating. To freeze, cool the dish completely,

then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven, covered, at 350°F until heated through. A splash of non-dairy milk before reheating can help restore some of the creaminess.

How Can I Add More Protein To This Dish?

To increase the protein content of vegan scalloped potatoes, consider adding layers of protein-rich ingredients between the potato layers.

Options include thinly sliced tofu, tempeh, or a layer of cooked lentils. These additions boost the protein content and add interesting textures and flavors to the dish. Another simple method is to serve the scalloped potatoes with a side of quinoa or a hearty bean salad.

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VIE DE LA VEGAN!

Greetings from the heart of Vie De La Vegan, where each dish we share is a chapter in a larger story of discovery, wellness, and the transformative power of a plant-based diet. My name is Julia, and I am thrilled to be your guide on this delightful culinary adventure.

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