I’ve got your new favorite potato side dish for the holidays right here! These easy vegan scalloped potatoes are sooooo good! Perfectly tender, cheesy and seasoned with all the right things to make for the perfect potato casserole side dish. The definition of plant-based vegan comfort food!
Ingredients you’ll need to Make Vegan scalloped potatoes:
This recipe does not contain cashews (or any nuts) or utilize any nutritional yeast! Check out the ingredients here:
- Yukon Gold Potatoes
- Garlic Powder
- Onion Powder
- Vegan Butter
- Vegan Sour Cream
- Vegan Parmesan Cheese
- Plant Milk of choice
How to Make Vegan Scalloped Potatoes Without Nutritional Yeast:
Making these easy vegan scalloped potatoes is super easy. To start, you’ll want to gather all of your ingredients. Remove the skin from your potatoes using a peeler for quick removal.
Once your potatoes are peeled, use a mandoline to evenly slice your potatoes. Do you have to use a mandoline? No, but trust me, it will make your life a HELL of a lot easier. I sliced 3 lbs of potatoes in about 5 minutes. Could I do that with a knife? Absolutely not! Not only is using the mandoline faster, it ensures that each of the potato slices are sliced evenly which means that they will all cook evenly.
Now that your potatoes are sliced, you’re ready to create the cheese mixture that will completely transform these potatoes! In a small pan, melt your vegan butter over a low-medium heat. Stir in your vegan sour cream, garlic powder, onion powder, salt, pepper, vegan cheese and almond milk. Slowly whisk the ingredients together until the ingredients are combined and the mixture is mostly smooth.
Grab the dish that you’d like to bake these easy vegan scalloped potatoes in and spray the bottom of it with a neutral oil. Add 1/3 of the sliced potatoes to the bottom of the dish. No need to layer them perfectly. Pour 1/3 of the cheese mixture the potatoes and use a spoon to smooth it over. Repeat until you’ve created three layers.
Cover the dish with foil and transfer it into your preheated oven and bake for one hour and fifteen minutes. Once your vegan scalloped potatoes are done baking, you can remove it from the oven or set the oven on broil for 2-3 minutes to achieve optional browning over top. Allow the potatoes to cool for 5-10 minutes and garnish with chopped chives. Serve alongside your favorite meal and prepare to enjoy!
How Do I Cut the Potatoes?
To make these Easy Vegan Scalloped Potatoes, you’ll need to slice them thinly so that the flavors can spread through in addition to helping the potatoes cook faster. If the potatoes are too thick, they will take longer to bake in the oven.
I have found that the best way to get consistently sliced potatoes is to use a mandoline. This tool will help you to slice 3 pounds of potatoes in minutes! Alternatively, you can slice them by hand with your favorite cutting knife.
Can I use a different type of vegan cheese?
Yes! You can swap the vegan Parmesan cheese for another cheese like cheddar, or even use both together. The more the merrier! However, if you choose to make these vegan scalloped potatoes with more than 1 cup of cheese, be sure to thin the cheese mixture out with a little more almond milk so that it’s not too thick and is able to spread easily.
What potatoes can I sub for Yukon gold potatoes?
Personally, I think Yukon gold potatoes are the BEST potatoes to use for this dish because they have great flavor and they’re so creamy, but if for whatever reason you can’t seem to find them you can also sub for russet potatoes.
Can These Potatoes Be Made Ahead of Time?
You can absolutely make these Easy Vegan Scalloped Potatoes ahead of time! To do so, simply follow the recipe as outlined below in the recipe card. Let the dish cool completely then cover them with a lid or plastic wrap to make them air tight. On the day of, warm them in the oven on a low setting like 325° for about 30 minutes or until the dish has warmed through. Then garnish with chives and serve!
What Can I Pair With Vegan Scalloped Potatoes?
Need more vegan comfort food to make a meal with this dish? Check out these easy vegan dishes that you can pair with these vegan scalloped potatoes.
- Easy Vegan Fried Cabbage
- 4 Cheese Mac and Cheese
- Spicy Chicken Fried Cauliflower
- Southern Black Eyed Peas
- Crispy Breaded Tofu
- Black Eyed Pea Fritters
- Easy Vegan Collard Greens
- Easy Vegan Cornbread
I know you’ll love these easy vegan scalloped potatoes! They’re simple to make, require just 8 ingredients and taste amazing! Not to mention, they’re cashew free and don’t require nutritional yeast! Give this recipe a try and let me know what you think in the comments below!
Other Potato Recipes You’ll Love:
Tools You Might Need:
Easy Vegan Scalloped Potatoes
- 3 lbs yukon gold potatoes peeled and thinlysliced (can sub with russet)
- 2 tbsp vegan butter
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 cup vegan sour cream
- salt to taste
- black pepper to taste
- 1 cup vegan Parmesan cheese packed
- ½ cup unsweetened almond milk (if nut free can sub other unsweetened plant milk)
- fresh chives chopped
- Preheat oven to 350°
- In a small pan, melt the vegan butter over a low-medium heat.
- Stir in vegan sour cream, garlic powder, onion powder, salt, black pepper, vegan cheese and almond milk.
- Whisk thin ingredients slowly until well combined and the mixture is mostly smooth.
- Spray your baking dish with a neutral oil or additional vegan butter. Add ⅓ of the sliced potatoes to the baking dish to create the initial layer.
- Pour ⅓ of the cheese mixture over top of the potatoes and use a spoon to smooth it over. Repeat until you’ve created three layers.
- Cover the dish with foil and transfer it to the oven and bake for one hour and fifteen minutes.
- To brown the top, broil for 2-3 minutes (optional). Let cool for a few minutes and garnish with chopped chives and serve.