Vegan Scalloped Potatoes
You don’t need cheese or milk to make creamy scalloped potatoes. These vegan scalloped potatoes are baked in a creamy, garlicky sauce until tender. They make a perfect addition to any Thanksgiving table.
Why you’ll love these vegan scalloped potatoes
I have always been a huge fan of scalloped potatoes. Some variation of cheesy, baked potatoes is a staple on every holiday table in Wisconsin, and they are always a fan favorite.
I even remember the first time I tried to make them, and they didn’t cook as quickly as I thought they would and we ended up putting the baking dish in the microwave. Not very food-blogger-like, I know.
If you like this dairy free Thanksgiving recipe, you have to try this spiced cranberry sauce, and this wild rice pilaf and these mini pecan pies
Searching for more potato recipes? baked potato soup / dairy free mashed potatoes / patatas bravas recipe / potato leek soup with ham
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Coconut milk – I used a blend of coconut milk and cashew milk (any dairy free milk would work). I like this blend of dairy free milks because you get the creaminess of the canned coconut milk, but the nut milk balances the sweetness of the coconut milk. This is my go-to method for getting a creamy texture, and I use it in a ton of recipes, like my creamy broccoli soup and my dairy free alfredo sauce.
- Cashew milk – If you have a nut allergy, substitute any dairy free milk for the cashew milk. Soy, oat or hemp milk would work well.
- Flour – To make this gluten free, substitute 2 tablespoons of cornstarch for the flour and make sure to use gluten free broth.
- Vegetable broth – If you aren’t vegan, feel free to use chicken broth.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make vegan scalloped potatoes
Slice your potatoes. To key to getting a really tender scalloped potatoes is slicing them thinly. You can definitely do this with a knife, but the process goes a little faster if you have a mandolin slicer. Once you’re potatoes are sliced, place them in a bowl and cover them with cold water. This will stop the air from turning the brown.
Make the sauce. Melt vegan butter (or buttery spread) in a large saucepan. Add the garlic and let it sizzle for about 30 seconds, or until fragrant. Whisk in your flour until you have a smooth roux.
Slowly whisk in your dairy free milks and broths, whisking as you go, until everything is smooth. Add your remaining ingredients and let the sauce come to a strong simmer so it has a chance to thicken. Remove it from the heat until you’re ready to add it to the baking dish.
Bake until tender. Drain your potatoes and layer half of them in the baking dish. Pour about half of your sauce over the first layer of potatoes, and repeat with the second half.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 25 – 30 minutes.
Let the potatoes rest for at least 10 minutes before serving. If you want, you can top the potatoes with fresh herbs, like parsley or chives, to make them pretty, but it definitely isn’t necessary.
More dairy free Thanksgiving recipes: dairy free green bean casserole / dairy free pumpkin pie / homemade stuffing / healthy sweet potato casserole
Ingredients
- 6 medium russet potatoes (peeled and sliced)
- 4 tablespoons dairy free butter
- 2 – 3 garlic cloves (minced)
- 4 tablespoons all-purpose flour (or 2 tablespoons cornstarch (GF))
- 2 cups cashew or almond milk
- 1/2 cup canned coconut milk
- 1/2 cup vegetable broth
- 2 teaspoons nutritional yeast
- 1/2 tablespoon coarse salt
- Black pepper (to taste)
Instructions
- Preheat oven to 400˚F.
- Heat a large saucepan to medium-high. Melt dairy free butter, and add minced garlic. Sauté until fragrant, about 30 seconds.
- Whisk in flour until you have a smooth roux. Slowly whisk in milks, broth and nutritional yeast until smooth. Let sauce simmer until it has reached a thick consistency, and can easily coat the back of a spoon.
- Layer half of the sliced potatoes in a 9×13 baking dish, and cover with half of the sauce. Repeat with remaining potatoes and sauce.
- Cover pan with foil and bake for 30 minutes. Remove foil and continue cooking for 25 – 30 minutes, or until potatoes have softened.
- Allow the scalloped potatoes to rest for at least 10 minutes before serving.
