Cheezy Vegan Scalloped Potatoes
Creamy, cheezy, and amazingly delicious Vegan Scalloped Potatoes are the perfect side dish for any meal, especially for Thanksgiving and the holidays.
Talk about comfort food! With layers of potatoes, onions, garlic, and warm creamy cheesy sauce, these scalloped potatoes are probably my favorite vegan potato casserole ever.
I would even go so far as to say that no one will ever even realize this recipe is vegan, much less actually healthy and lower-fat.
You’re going to love this vegan potato Au gratin because it’s…
- Perfect for Thanksgiving and other holidays
- Crowd-pleasing
- Creamy
- Saucy
- Hearty
- Wholesome
- Gluten-free
- Garlicky
- Amazingly flavorful
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
How to make vegan scalloped potatoes
Preheat the oven to 400°F and begin by making the cheese sauce that makes this recipe so amazing.
Making the cheese sauce
You’ll want to make the cheese sauce first for this recipe.
Normally, I have some of this cheese already on hand because we use it with so many other dishes. If I don’t happen to have some in the refrigerator, there’s likely some in my freezer.
Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth. Set it to the side until it’s time to add it to this recipe.
Note if using cashews. I have a Vitamix blender and so don’t take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
Once desired creaminess is reached in your blender, set the cheese sauce to the side.
This vegan cheese sauce is so amazing it can be used with many other dishes like nachos, pizza, baked potatoes, steamed veggies, and so much more.
Veggies for the casserole
While the cheese sauce veggies are cooking, begin slicing the potatoes, onions, and garlic for the potato casserole. This should only take a few minutes.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
I suggest making the potato slices only about 1/8″ thick, so they will be thin enough to cook completely through until tender.
Next, saute the onions and garlic for the casserole in a non-stick skillet. I use veggie broth to do this, but water can also be used. In the recipe card below, there is a Youtube video demonstrating this entire recipe, including me sauteing the onions without oil. When the onions and garlic are finished, set them to the side.
Layering the casserole
Now, it’s time to layer the casserole. Line a casserole dish with parchment paper to prevent sticking. Another option is to use silicone baking pans. This keeps the recipe completely oil-free.
Use half of the potato slices casserole to make the first layer of the casserole. I sprinkle a little salt and onion powder here.
Top the potatoes with half of the caramelized onions and garlic. Then pour a layer of the cheese sauce over the top. To see how this is done, take a peek at the recipe demo video in the recipe card below.
Make a second layer of all the ingredients–potato slices, caramelized onions and garlic, then cheese sauce.
Place the casserole uncovered in preheated oven and bake for approximately one hour. Oven cooking times vary, so keep an eye on it beginning around 45-minutes. Allow the top to become golden brown.
Remove from oven and allow to cool. Top with freshly sliced chives and my homemade Vegan Parmesan if desired. Serve warm and enjoy!
Tips for making this vegan potato casserole
- The cheese sauce in this recipe is going to be a big surprise because it’s SO GOOD. You may even want to make a double batch to use with nachos, baked potatoes, and other recipes.
- If you prefer not to use cashews in the cheese sauce, you can substitute a 1/2 cup of white beans such as Northern or navy beans.
- You will likely have some cheese sauce leftover to use with other recipes.
- I have included a full-length cooking demo of this recipe in the recipe card below that should be very helpful.
- I used a 2.5-quart oval casserole dish. A 9″ x 11″ rectangular dish should work well too.
- The homemade vegan parmesan and chives are options, but I highly recommend them.
- It’s perfect for Thanksgiving, Christmas, and New Year dinners.
- I’ve even turned this into a full meal by serving a salad and crusty bread. Green beans would be another nice addition.
- Though this dish tastes just as great reheated, the color turns darker so I would not recommend cooking this a day ahead to take to gatherings. However, you can assemble it a day ahead and bake the day of.
More great vegan potato recipes
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Vegan Scalloped Potato Casserole
Ingredients
Casserole
- 4 lbs golden Yukon potatoes
- 1 large yellow onion
- 3 cloves garlic
- 1 teaspoon salt or to taste
- 1 teaspoon onion powder
- 3 tablespoons freshly cut chives optional
- homemade vegan parmesan optional, recipe link in instructions
Cheese Sauce
- 1 cup potatoes peeled & diced
- 1/4 cup carrots diced
- 1/4 cup onion chopped
- 1 cup broth from veggies
- 1/2 cup raw cashews (or 1/2 c white beans)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper optional
Instructions
Cheese Sauce
- 1. Begin by making the cheese sauce that makes this recipe so amazing.
- 2. In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender–approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- 3. When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- 4. Note if using cashews. I have a Vitamix blender, and so I don't take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn't jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
Casserole
- While the cheese sauce veggies are cooking, begin slicing the potatoes, onions, and garlic for the potato casserole. This should only take a few minutes.
- I suggest making the potato slices only about 1/8″ thick, so they will be thin enough to cook completely through until tender.
- Next, saute the casserole onions and garlic in a non-stick skillet. I use veggie broth to do this, but water can also be used. In the recipe card below, there is a Youtube video demonstrating this entire recipe, including me sauteing the onions without oil. When the onions and garlic are finished, set them to the side.
- Now, it’s time to layer the casserole. Line a casserole dish with parchment paper to prevent sticking. Another option is to use silicone baking pans. This keeps the recipe completely oil-free.
- Use half of the casserole potato slices to make the first layer of the casserole. I sprinkle a little onion powder and salt here.
- Top the potatoes with half of the caramelized onions and garlic. Then pour a layer of the cheese sauce over the top. To see how this is done, take a peek at the recipe demo video below.
- Make a second layer of all the ingredients–potato slices, caramelized onions and garlic, then cheese sauce.
- Place the layered casserole uncovered in preheated oven and bake for approximately one hour at 400°F. Oven cooking times vary, so keep an eye on it beginning around 45-minutes. Allow the top to become golden brown.
- Remove from oven and allow to cool. Top with freshly sliced chives and my homemade Vegan Parmesan if desired. Serve warm and enjoy!
Video
Notes
- The cheese sauce in this recipe is going to be a big surprise because it’s SO GOOD. You may even want to make a double batch to use with nachos, baked potatoes, and other recipes.
- If you prefer not to use cashews in the cheese sauce, you can substitute a 1/2 cup of white beans such as Northern or Navy beans.
- You will likely have some cheese sauce leftover to use with other recipes.
- I have included a full-length cooking demo of this recipe in the recipe card below that should be very helpful.
- I used a 2.5-quart oval casserole dish. A 9″ x 11″ rectangular dish should work well too.
- The homemade vegan parmesan and chives are options, but I highly recommend them.
- It’s perfect for Thanksgiving, Christmas, and New Year dinners.
- I’ve even turned this into a full meal by serving a salad and crusty bread. Green beans would be another nice addition.
- Though this dish tastes just as great reheated, the color turns darker so I would not recommend cooking this a day ahead to take to gatherings. However, you can assemble it a day ahead and bake it the day of.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Nutritional Yeast has MSG in it can you make the sauce with out the Yeast or substitute with something else?
I don’t use nutritional yeast with MSG. The brand recommended in this recipe (and linked to Amazon) does not contain MSG. It really is a key ingredient for this ‘cheese’ sauce and adds the cheesy nutty flavor that is so important.
This recipe looks amazing. To save time around Christmas, could it be made ahead and frozen prior to baking? Many thanks 🙂
Hi Alanna, I haven’t tried that yet. Most likely, it would be best to assemble the casserole (without baking) and freeze it. Then, on the day you want to serve it, bake then. I would love to hear how it does if you decide to give it a try.
I’ve been wanting to make vegan cheese sauce and finally found a recipe. Thank you.
So glad that you enjoyed the cheese sauce. Thanks so much for letting me know!
Could this be cooked in a slow cooker?
Though I have not made this recipe in a slow cooker, I believe it would do just fine. If you give it a try, please let me know. Thanks!
I made these last night for dinner and they were very good. A keeper for my recipe binder. Thank you!
Hi Deb- Recipe binder for the WIN! I’m so glad that you enjoyed the recipe.
I made these for Easter dinner a year ago (and lost the link)! I found it this morning and had to share that these were SO good that I had to “threaten” the carnivore at dinner table to stop eating my vegan potatoes! He had no idea they were dairy-free. The cheese sauce is what makes it. It’s absolutely delicious!
LOVE this! That’s what I call a WIN! Thanks for sharing the great feedback.
Looks so good! I have some other veggies, besides potato, I’d like to include: carrot, rutabaga. Wonder if I can still follow your instructions/if they will bake same length of time as potato.
Hi Lauren- The carrot should be just fine. Believe it or not, I’ve never cooked rutabaga before so I’m not sure about the cooking time on that one. Hope it turns out delicious for you!
Hi Teri, I am a little confused. I read the reviews on the Nutritional yeast. This one has no B-12. One review said B-12 is poison so not added to this product. The ones that do add it are not good for you. Thought you needed B-12 as a WFPB or vegan. Should we eat the non-fortified and then take a supplement?
Hi Joan- B12 definitely isn’t poisin and we need to get some form of it. Some wfpb experts are advising agains using forified nutritional yeast as your only source of supplementing for B12 because of unreliable dosing. This link has more information on B12 that might be helpful.