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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.

close up of vegan scalloped potatoes on wooden spoon over casserole dish

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
scalloped potatoes already cooked in light blue casserole dish

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

How to make vegan scalloped potatoes

Preheat 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.

vegan cheese sauce poured from white gravy boat into white bowl

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. 

vegan cheese sauce in blender

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.

Recipe card with ingredients, measurements, instructions, and print button can be found at the bottom of this page.

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 what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

I suggest making the potato slices only about 1/8″ thick, so they will be thin enough to cook completely through until tender.

whole yellow potatoes on wooden board

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.

fry pan with sauted onions

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.

white casserole dish with sliced potatoes on parchment paper

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.

scalloped potatoes covered in vegan cheese in white casserole dish

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!

spoonful of creamy scalloped potatoes on gold spoon

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.

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Other great casseroles for the holidays

vegan scalloped potatoes in blue casserole dish with antique fork

Vegan Scalloped Potato Casserole

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Creamy cheezy and amazingly delicious Vegan Scalloped Potatoes are the perfect side dish for any meal, especially for Thanksgiving and the holidays.

Ingredients

Casserole

  • 4 lbs golden Yukon potatoes
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 tsp salt, or to taste
  • 1 tsp onion powder
  • 3 Tbsp 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 Tbsp nutritional yeast flakes
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp 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 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
1. 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.

2. 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.

3. 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.

4. Use half of the casserole potato slices to make the first layer of the casserole. I sprinkle a little onion powder and salt here.


5. 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.

6. Make a second layer of all the ingredients–potato slices, caramelized onions and garlic, then cheese sauce.

7. 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.

8. Remove from oven and allow to cool. Top with freshly sliced chives and my homemade Vegan Parmesan if desired. Serve warm and enjoy!

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 10 servings Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 1.2gCarbohydrates: 10gFiber: 3gProtein: 2g

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.

Did you make this recipe?

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Deb

Sunday 21st of February 2021

I made these last night for dinner and they were very good. A keeper for my recipe binder. Thank you!

Terri Edwards

Monday 22nd of February 2021

Hi Deb- Recipe binder for the WIN! I'm so glad that you enjoyed the recipe.

Rachel

Tuesday 31st of December 2019

Could this be cooked in a slow cooker?

Terri Edwards

Tuesday 31st of December 2019

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!

Song Sakai

Friday 13th of December 2019

I’ve been wanting to make vegan cheese sauce and finally found a recipe. Thank you.

Terri Edwards

Friday 13th of December 2019

So glad that you enjoyed the cheese sauce. Thanks so much for letting me know!

Alanna

Saturday 7th of December 2019

This recipe looks amazing. To save time around Christmas, could it be made ahead and frozen prior to baking? Many thanks :)

Terri Edwards

Saturday 7th of December 2019

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.

Jen

Monday 2nd of December 2019

Nutritional Yeast has MSG in it can you make the sauce with out the Yeast or substitute with something else?

Terri Edwards

Monday 2nd of December 2019

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.