These vegan scalloped potatoes are so rich and creamy, no one would ever guess they’re dairy-free!
Jump:
Scalloped potatoes are always one of my favorite holiday meals. And although the traditional version is vegetarian friendly – I wanted to make a whole vegetarian This year edition.
These vegan scalloped potatoes are deliciously cheesy and perfectly creamy thanks to some key ingredients like coconut cream and nutritional yeast.
It’s perfect to serve at your Thanksgiving or Christmas dinner – but easy enough to make on a weeknight, too!
If you’re planning a meatless holiday menu here, be sure to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks too!
material
All of the ingredients for these recipes are pretty simple, and you probably have most of them in your pantry!
- potatoes. -Of course! I used regular white potatoes, but it works with any kind.
- All purpose flour. – You can use gluten free flour if you want.
- Almond milk. – or other non-dairy milk of your choice.
- Coconut cream. – It is different from coconut milk! You want this one.
- Nutritional shout. I love this brand.
- garlic
- Thyme
- Olive oil, salt and pepper.
- Fresh parsleyFor garnishing.
See recipe card below for measurements and detailed instructions.
Tools you will need
This recipe doesn’t require a lot of special equipment. But here are some helpful items:
Mandolin slicer. This is optional, but a mandoline is the easiest way to get those perfectly thin slices!
9″ x 13″ baking dish. A glass baking dish will work best. I really like that it comes with a lid, which makes it easy to take the dish to parties or store leftovers.
Aluminum foil. To cover while baking scalloped potatoes.
How to Make Vegan Scalloped Potatoes – Step by Step
These creamy vegan scalloped potatoes look and taste like they take all day to make – but they come together in under an hour!
Cook the vegan cheese sauce on the stovetop. It’s nice and creamy thanks to the coconut cream, almond milk and nutritional yeast. Yum!
Slice potatoes and layer in a 9″ x 13″ baking pan.
Pour the creamy sauce over the potatoes and gently fold them together.
Bake at 400 degrees F for 45 minutes, until potatoes are tender.
And there you have it! Delicious Creamy Vegan Scalloped Potatoes – Ready in under an hour. What not to love?
Hint: If you want the easiest way to slice potatoes perfectly and even thinly – use a mandoline!
variety
Potato swap! You can make this recipe with sweet potatoes or butternut squash instead of white potatoes for a fun variation.
Add fresh greens. For a healthy addition, add some fresh greens like chopped fresh spinach or kale. Fry them lightly and then add to the sauce before mixing in the potatoes.
Add the pesto! Add ⅓ cup vegan pesto to the creamy sauce for a delicious twist on the traditional recipe.
Make it gluten free. This recipe is made with gluten free flour.
Save the leftovers
Store leftover scalloped potatoes in an airtight container in the refrigerator for 3-4 days. Be sure to let them cool to room temperature before refrigerating.
I do not recommend freezing these vegan scalloped potatoes. Creamy sauces lose their texture when frozen.
FAQs
Yes. Although, they are best served fresh, you to be able to Make them 48 hours in advance. Prepare the recipe all the way including baking. Then let the potatoes cool, cover and refrigerate. When ready to serve, reheat in oven for 30 minutes or until heated through.
Russet potatoes or Yukon Gold potatoes work best, although you can use any potato you like.
Traditionally potatoes or gratins have a crunchy topping made from cheese and breadcrumbs, while scalloped potatoes are simply cooked in a creamy sauce.
It is best to cook covered for most of the cooking time. This will help them cook faster and dry out the potatoes. Remove the cover for the last ⅓ of the cooking time to brown the top of the casserole.
More vegan potato recipes
If you like these vegan scalloped potatoes, be sure to check out these other delicious recipes:
recipe
Vegan Scalloped Potatoes
These vegan scalloped potatoes are so rich and creamy, no one would ever guess they’re dairy-free!
printed
pin
save Saved!
Calories: 211kcal
8 serving
instructions
-
Preheat oven to 400 F, place prepared potatoes in a 9×13 casserole dish and set aside.
-
In a small pot over medium heat, add the olive oil and garlic and cook for 1-2 minutes or until the garlic is fragrant.
-
Sprinkle in the flour and stir until fully incorporated, then let cook for 4-5 minutes
-
Gradually add the almond milk, stirring constantly, then the coconut cream, nutritional yeast, salt, thyme, and pepper.
-
Bring the mixture to a simmer and stir frequently until it thickens
-
Pour the mixture over the potatoes, stirring gently to make sure all the potatoes are covered with the sauce, then bake in the preheated oven for 45 minutes or until the potatoes are tender and the sauce is bubbling.
-
Remove from oven, let cool for 10 minutes before serving
Nutrition (approximate)
Calories: 211kcalSugars: 25gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fats: 1gMonounsaturated fats: 4gSodium: 380mgPotassium: 555mgFiber: 3gSugar: 1gVitamin A: 8IUVitamin C: 23mgCalcium: 95mgIron: 2mg