Vegan Scalloped Potatoes

By Sophia DeSantis, Reviewed by Anjali Shah on June 17, 2025

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My gluten-free Vegan Scalloped Potatoes are packed with flavor and layered with a creamy, dairy-free sauce made from cashews, white beans, and potatoes. It’s the perfect side dish that even the ones who usually side-eye anything vegan will love. It takes a little over an hour from start to finish, but once you dig in, you’ll know it was totally worth the time.

Grey plate with scalloped potatoes on it and a sprig of thyme

I have made these creamy scalloped potatoes for friends and family at potlucks, picnics, and cookouts, and there are never any leftovers, which makes my day every time :). Even my non-vegan friends ask for the recipe! And just like my other creamy Irish vegan Colcannon potatoes and eggless healthy potato salad recipes, you wouldn’t believe they are dairy and gluten-free.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍛 More Healthy Side Dish Recipes!

📋 Recipe

I’ve tried and tested this recipe until I found the perfect balance of texture and flavor, and now I can honestly say it’s the best vegan scalloped potatoes you’ll ever try. The creamy sauce layered between thinly sliced potatoes and onions makes it a perfect healthy side dish for any time of the year.

👩🏽‍🍳 Why I Love This Recipe

Most scalloped potato recipes start with butter, flour, and milk, but I skip all that and make mine totally plant-based. I blend up cooked potatoes, white beans, veggie broth, and cashews, and it turns into the creamiest sauce ever. It’s thick, rich, and packed with flavor without needing any dairy at all. Even my friends who usually ask “where’s the cheese?” are totally sold on this one.

For the best results, I always peel the potatoes and slice them about ¼ inch thick so they cook faster and evenly. If you’ve got a mandolin, it makes the job super easy, but if not, just grab a sharp knife and do your best to keep the slices thin. While the potatoes hang out, I sauté the onions with garlic and thyme until they smell amazing. Then I layer it all in a baking dish, pour over the creamy sauce, and sprinkle a little vegan parmesan on top so it bakes up with that golden and cheesy crust we all love.

It might seem a little complicated or even a bit much at first, but I promise it’s worth every minute it takes to bake these creamy scalloped potatoes. My boys absolutely love them, and once you make them for a gathering, I’m pretty sure this potato dish will earn a permanent spot on your table too.

🥘 Ingredients

These are all the ingredients I use to make these creamy vegan scalloped potatoes.

Potatoes: I like using Yukon Gold potatoes because work best with their flavor and texture. Russets work too if that’s what I have on hand.

Onion and garlic: These two bring in so much flavor and depth. I sauté them until soft and golden before layering.

Seasonings: Fresh thyme and a little salt are all I need to bring out the savory flavors.

Creamy sauce: Instead of the usual vegan butter and flour base, I blend veggie broth, raw cashews, white beans, cooked potato, apple cider vinegar, salt, and pepper. It turns into a thick sauce that’s super yummy.

Vegan parmesan: I sprinkle my homemade vegan parmesan on top for extra flavor. It adds a salty and cheesy finish that makes the whole dish top notch!

🔪 How To Make

I love making this vegan scalloped potatoes recipe. It’s super easy, and if you follow my instructions, you’ll nail it!

Blend the creamy sauce: I add the cashews, cooked potato, white beans, veggie broth, apple cider vinegar, salt, and pepper to my blender. Then I blend until the sauce is completely smooth and creamy.

Top view of a blender with creamy Alfredo sauce inside

Sauté the onions and seasonings: I warm a little oil or veggie broth in a pan, then add the chopped onions, garlic, fresh thyme, and a pinch of salt. I cook everything for about five minutes until the onions are soft and start to turn golden.

Pan with sautéed onions being cooked inside.

Layer the first half: I spread half of the sliced potatoes in the bottom of my baking dish, making sure they’re evenly arranged. Then I pour half of the creamy sauce over the top, letting it sink down between the layers.

Green baking dish with sliced potatoes covered in creamy drizzle.

Add the onion layer: I spoon the sautéed onion mixture over the potatoes and sauce, spreading it out evenly.

Green baking dish with creamy sauce topped with sautéed onions.

Repeat the layers: I add the rest of the sliced potatoes, pour over the remaining sauce, and finish with the last of the onions on top. I make sure everything is spread out nicely before baking.

Green baking dish with slices of potatoes in it.

Bake the dish: I cover the pan with foil and bake it until the potatoes are fork tender and the sauce is bubbling around the edges. Then I uncover it for the last bit of baking to let the top get golden.

Unbaked scalloped potatoes in a green baking dish.

Serve the potatoes: I let them cool for a few minutes so they set up nicely, then slice and serve while they’re still warm and creamy. They’re always a favorite at the table.

Spoon getting a scoop of scalloped potatoes from a green baking dish.

💭 Expert Tips

My #1 Secret Tip for making these vegan scalloped potatoes is to let them rest for about 10 to 15 minutes before serving. I used to dig in the second they came out of the oven, but everything would slide all over the plate. Now I always give it a little time to set, and it makes a big difference in how nicely it slices and how creamy each layer stays.

Other Tips To Keep In Mind:

Use a Mandoline if you have one: It makes slicing the potatoes super quick and keeps them all the same thickness, which helps everything cook evenly.
Soak the cashews ahead of time: If your blender isn’t super powerful, soaking the cashews for a few hours or overnight makes them blend smoother and creamier.
Taste the sauce before layering: I always give the sauce a quick taste before pouring it into the dish. Sometimes I add a pinch more salt or an extra splash of vinegar if it needs a little boost.
Cover the dish for the first half of baking: This helps the potatoes steam and soften without drying out. I remove the foil for the second half to let the top get golden and a little crisp around the edges.

📖 Variations

Here are four easy variations I’ve tried with this vegan scalloped potatoes recipe. They’re great for mixing things up depending on what I have in the fridge or who’s coming to dinner:

Nut-free: I skip the cashews and use extra white beans with a tablespoon of olive oil instead. The sauce still turns out super creamy and smooth, and it’s perfect for anyone with a nut allergy.

Cheesy version: For a more cheesy flavor, I mix in a couple tablespoons of nutritional yeast or double up on the vegan parmesan.

Herby flavor: Sometimes I swap the thyme for rosemary or sage, or add chopped fresh parsley on top after baking. It gives the dish a fresh twist and pairs really well with roasted veggies.

Mini ramekin: When I’m hosting or just want something cute and personal-sized, I layer the potatoes and sauce into small ramekins instead of one big dish.

🍽 Serving Suggestions

I serve my creamy scalloped potatoes with almost everything. It’s that perfect comforting side dish that can be served with any main course. Here are a few of my favorites:

Burgers: One of my favorite things to serve with burgers is potatoes. Whether it’s French fries, potato salad, or these vegan scalloped potatoes, they pair amazingly with this high-protein veggie burger or Southwestern pinto burger.

Salads: Sometimes a salad, fresh bread, and scalloped potatoes are all you need for a light lunch. A simple green leaf salad or a colorful Greek salad are great options. Or something more wholesome like this hearty roasted pumpkin salad with kale and quinoa.

Lasagna: Nothing beats a homemade veggie lasagna with a side of creamy plant-based scalloped potatoes. That’s what my husband says anyway! For those of you who want something lighter to pair with this potato side dish, I recommend trying this gluten-free vegetarian zucchini lasagna. It’s soo good!

🧊 Storage Directions

Refrigeration: I let the scalloped potatoes cool completely after baking, then wrap the dish with plastic wrap and foil or transfer leftovers to an airtight container. They stay good in the fridge for about 3 to 5 days, but I always try to use them sooner for the best texture.

Freezing: Once cooled, I tightly wrap the dish or portion it into freezer-safe containers or bags. It freezes well for up to 3 months, which makes it super handy for meal prep or holidays.

Reheating: If frozen, I move the dish to the fridge the night before so it can defrost. Then I let it sit at room temperature for a bit and bake it at 350°F for about 30 minutes until it’s heated through. For smaller portions, I just use the microwave until warmed up.

❓Recipe FAQs

How thin should I slice the potatoes?

I aim for about ¼ inch thick. If they’re too thick, they take longer to cook and don’t absord the sauce as well. I’ve used a Mandoline for even slices, but a sharp knife works just fine if I take my time.

Why is my sauce too thick or too thin?

If the sauce comes out too thick, I just add a little more broth, one tablespoon at a time, until it’s pourable but still rich. If it’s too thin, I blend in a bit more cooked potato or a tablespoon of white beans to thicken it up.

Will this recipe work for a big crowd?

Definitely. I’ve doubled the recipe and baked it in a larger dish for holidays or potlucks. It takes a little longer to bake, but everyone always loves it and I’ve never had leftovers.

Fork getting a bite out of a plate of scalloped potatoes.

🍛 More Healthy Side Dish Recipes!

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