Vegan Scalloped Potatoes
Scalloped potatoes are the ultimate comfort food, and this plant-based version delivers every bit of the creamy, golden, fork-tender magic you'd expect from the classic. The secret is a silky cashew cream sauce built from scratch — soaked cashews blended with sautéed onion, garlic, vegetable broth, nutritional yeast, and a touch of Dijon mustard for depth. That sauce gets poured over layers of thinly sliced Yukon Gold potatoes, which are the ideal variety here because they hold their shape while turning perfectly tender in the oven. Dairy-free comfort food can sometimes feel like a compromise, but blending the cashews directly into the sauce gives it a richness that genuinely rivals anything made with heavy cream. The dish bakes covered first to steam the potatoes through, then uncovered so the top turns beautifully golden — especially if you finish it with a sprinkle of vegan parmesan. A ten-minute rest before serving lets everything set up so each slice holds together on the plate. This recipe serves six, making it an easy choice for a weeknight side or a crowd-pleasing addition to a holiday spread.
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Learn more →Ingredients
6 servings
For the cashew cream sauce
- 1 cup raw cashews
- 2 cups boiling water, for soaking
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 3 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
For the potatoes
- 3 lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- ¼ cup vegan parmesan, for topping (optional)
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain and discard the soaking water.
- 2
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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