There’s something special about a warm, creamy dish of scalloped potatoes that fills the air with comfort. I remember the first time I had scalloped potatoes at a family gathering. The rich aroma wafted through the kitchen, inviting everyone to the table. This Creamy Vegan Scalloped Potatoes recipe brings that same warmth and joy, but with a wholesome twist. It matters because you can enjoy this classic dish without dairy, making it suitable for everyone. Whether it’s a holiday meal or a cozy weeknight dinner, this recipe will be a delightful addition to your table, crowned with a golden herb crust that adds a lovely crunch.

why make this recipe

You should consider making this recipe for many reasons. Firstly, it’s a comforting dish that combines hearty Yukon Gold potatoes with a creamy, flavorful sauce, perfect for any occasion. Secondly, it’s entirely plant-based, making it suitable for vegans and those with lactose intolerance. It’s easy to prepare and doesn’t require fancy ingredients or complicated techniques. Plus, the golden herb crust adds an extra layer of deliciousness that elevates the dish and makes it a hit with family and friends. You can feel good serving this recipe, knowing it brings joy and warmth to your table!

how to make Creamy Vegan Scalloped Potatoes

Ingredients:

2 pounds Yukon Gold potatoes, thinly sliced
1 cup raw cashews, soaked for at least 4 hours
1 ½ cups unsweetened oat milk
3 garlic cloves, minced
3 tablespoons nutritional yeast
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
½ teaspoon black pepper
¾ cup panko breadcrumbs
1 tablespoon fresh thyme leaves, finely chopped
1 teaspoon fresh rosemary, finely chopped
½ teaspoon garlic powder
2 tablespoons olive oil
Pinch of sea salt

Directions:

Soak raw cashews in water for at least 4 hours or overnight. If short on time, boil them for 15 minutes until soft. Drain before use.
Wash and peel (optional) the Yukon Gold potatoes. Using a mandoline or sharp knife, slice them about 1/8 inch (3 mm) thick for even cooking.
In a high-speed blender, combine soaked cashews, oat milk, minced garlic, nutritional yeast, lemon juice, salt, and black pepper. Blend until completely smooth, about 1 to 2 minutes. The sauce should be thick but pourable. If too thick, add a splash more oat milk.
Pour the blended sauce into a medium saucepan. Warm over medium-low heat for about 5 minutes, stirring frequently. Do not let it boil.
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange a layer of potato slices to cover the bottom, overlapping slightly. Pour about one-third of the creamy sauce over the potatoes, spreading evenly. Repeat layering until all potatoes and sauce are used, finishing with sauce on top.
In a small bowl, mix panko breadcrumbs, chopped thyme and rosemary, garlic powder, olive oil, and a pinch of sea salt. Toss until the crumbs are evenly coated and slightly moist.
Sprinkle the herb crust evenly over the top of the scalloped potatoes. Cover loosely with foil and bake for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the crust is golden and crisp and the potatoes are tender when pierced with a fork.
Let the dish cool for about 10 minutes to let the sauce thicken and settle before slicing and serving.

how to serve Creamy Vegan Scalloped Potatoes

These creamy scalloped potatoes are perfect for serving alongside a green salad or as a hearty side dish at your next gathering. They pair well with roasted vegetables or a light protein like grilled tofu or tempeh. Feel free to top them with a few fresh herbs for an added pop of color before serving.

how to store Creamy Vegan Scalloped Potatoes

To store leftovers, let the scalloped potatoes cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3-4 days. You can also freeze the dish for longer storage; just be sure to let it thaw in the fridge overnight before reheating.

tips to make Creamy Vegan Scalloped Potatoes

Use a mandoline for even potato slices, as they will cook more uniformly.
Allow the cashews to soak overnight for the best creamy texture in the sauce.
Experiment with different herbs in the breadcrumbs to customize the flavor to your liking.

variation

You can add leafy greens like spinach or kale between the layers of potatoes for added nutrition. Alternatively, try incorporating other root vegetables such as sweet potatoes or turnips for a different flavor profile.

FAQs

Can I make this recipe ahead of time? Yes, you can prepare the dish in advance and keep it in the refrigerator. Just bake it right before you’re ready to serve.
What can I use if I don’t have cashews? If you don’t have cashews, you can use soaked almonds or silken tofu as a substitute for the sauce.
Can I add more vegetables to this dish? Absolutely! Feel free to layer in sautéed mushrooms, steamed broccoli, or any of your favorite vegetables for added flavor and nutrition.