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Completed Vegan Scalloped Potatoes on a plate on a white surface.
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5 from 1 vote

Vegan Scalloped Potatoes

Make the BEST vegan scalloped potatoes dinner party and holiday side dish! It’s ultra-creamy, 'cheesy', tender, comforting, & 100% dairy-free (no cashews)!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Vegan
Servings: 6 to 8
Author: Toni

Equipment

Ingredients

  • 5 large russet potatoes peeled and thinly sliced (about ¼ inch thick
  • ¼ cup vegan butter
  • ¼ cup all-purpose flour
  • 3 ½ cups plant-based milk divided
  • ⅓ cup nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 cups vegan cheddar cheese

Instructions

  • Wash, peel, and slice the potatoes to ¼ inch thickness. Place them in a large bowl and cover with cold water to prevent browning.
  • In a medium saucepan over medium-low heat, melt the vegan butter. Add the flour and whisk continuously until the mixture thickens and turns lightly golden, about 2–3 minutes.
  • Slowly add 3 cups of plant-based milk to the roux, whisking constantly until smooth.
  • Stir in the nutritional yeast, salt, pepper, and Italian seasoning. Cook, stirring often, until the sauce is thick and creamy, about 3–5 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13-inch baking dish.
  • Add the vegan cheddar cheese to the sauce and stir until fully melted. Turn off the heat and set aside.
  • Drain and rinse the sliced potatoes using a colander.
  • Layer half of the potatoes evenly in the prepared baking dish. Pour half of the vegan cheese sauce over the potatoes and spread it evenly.
  • Repeat with the remaining potatoes and vegan cheese sauce. Pour the remaining ½ cup of plant-based milk around the edges of the dish.
  • Cover the dish tightly with foil or a large baking sheet and bake for 40 to 60 minutes, or until the potatoes are fork-tender.
  • Remove the foil and broil for 1–2 minutes, until the top is golden brown and bubbling.
  • Let the dish cool for 10 minutes before slicing.
  • Serve warm and enjoy!

Notes

  • For thin, even slices: I highly recommend using a food processing slicing disk or mandoline to slice the potatoes.
  • Let it rest: Just 10 minutes lets the flavors of the dairy-free scalloped potatoes meld further and the sauce thicken/ ‘set’, for easier serving.
  • For a crispier top: Optionally, broil it for a few minutes at the end.