Vegan Scalloped Potatoes

YouTube video

Vegan Scalloped Potatoes

Jill Dalton
There is only Plant Based goodness baked into these Vegan Scalloped Potatoes. These delicious, creamy potatoes are going to fill your home with the mouth watering smell of comfort and will make you want to cook them for more than just special occasions. They work well as a side or a main dish and as a great dish to take to a potluck. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 195 kcal



  • Preheat oven to 350°F.
  • Mandolin slice potatoes and onion
  • Mix the onion powder, cashews, mustard, lemon juice, Nutritional Yeast, and water in a blender
  • Layer two layers of potatoes and one layer of onions in a large casserole baking dish
  • Pour half of the creamy sauce over the potatoes and onions
  • Layer another layer of potatoes and onion and then the remaining potatoes
  • Pour the rest of the sauce over the top
  • Cover with a piece of tin foil
  • Bake for 90 minutes
  • Take the foil off and bake for another 10 minutes.


Calories: 195kcalCarbohydrates: 35gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 35mgPotassium: 856mgFiber: 5gSugar: 3gVitamin A: 5IUVitamin C: 36mgCalcium: 31mgIron: 2mg

8 thoughts on “Vegan Scalloped Potatoes”

  1. Hi Jill,
    I accidentally touched the stars and a number of stars registered but I’m not sure how many. I think 3 stars is way too low for this recipe. Thought I’d mention it. Wouldn’t want you to think a recipe that looks so delicious wasn’t appreciated. Will post again once I’ve had a chance to make it.

  2. Hi, I’m in the process of putting this together and I have a suggestion for you for future recipes. First of all, I greatly appreciate that you quantified the potatoes by pounds, not just 4-5 large potatoes. I find that “large” is very subjective. On the other hand, you didn’t say that the cashews should be soaked so I haven’t done that. You also didn’t say how thin the potatoes should be sliced. A mandolin slicer generally has 2-3 blades that cut by different thicknesses. I find this to be confusing and the thickness of the potatoes and onion will certainly affect the cooking time. I’m going to select a thin cut. Finally, you didn’t state what size the “large” casserole baking dish should be, so I have no idea what to use. It seems odd to me that you were so specific about the weight of the potatoes, but lacked other specificity in the recipe. I hope that you don’t think I’m being negatively critical, but rather that you see this as positive comments that are meant to help you improve your site. I look forward to trying this recipe tonight…..and many more in the future. Thank you.

  3. Hi Jill….I made a few suggestions about the scalloped potatoes recipe yesterday and I want to let you know that the dish was fabulous! My husband and I enjoyed every bite. I made it exactly as written and it was PERFECT! The only change I made was that I lined my 9×13 dish with parchment paper for easy clean-up. It really was delicious and goes to the top of my recipe list.

  4. Delicious!!! Thank you! I love potatoes above all other carbs, and this recipe is a real treat! To comment on one of the other reviews: Thanks for not making me to run out to buy a dish of a certain size! I am sure that the size of the pot or the thickness of potatoes won’t affect the taste. I eyeball my measures anyway, and suggest that anyone can try to be creative with the recipes to suit their taste. Let’s play kitchen! ))

  5. Kelly Van Allen

    I added some veggie broth and veggie cheddar on top for the last 30 minutes. Was yummy – thanks!

  6. Loved it! I added a couple cloves of garlic to the sauce and topped with paprika. This will be my go-to comfort food!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating