Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

These easy Vegan Scalloped Potatoes are so unbelievably cheesy, a crowd-pleaser and total comfort food! They are made with no nutritional yeast and whole food plant-based ingredients.

When a recipe turns out that gorgeous golden baked-to-perfection cheesy vegan crust, you know it's gonna be good. I mean, it's like a big block of cheddar cheese just walked right up in my kitchen and plopped itself all over my potatoes, hahaha. Love that cheesy look. Swoon.

I can't even describe how delicious and cheesy these Vegan Scalloped Potatoes turned out! Talk about comfort food and no nutritional yeast.

What's a dish I loved to eat before going vegan?

Scalloped potatoes.

Now, I can eat them again, but totally be vegan, dairy-free and oil-free, minus a little nonstick spray on the pan. The difference in my version, though? Well, the ones I used to have were more like milky/creamy versus cheesy, so I wanted my vegan version to have more of a cheesy taste, so I went that route.

To come up with this recipe, knowing I wanted it cheesy, I started thinking about my most popular cheese sauce on my blog, this Cheesy Mexican Tortilla Bake.

Hint: I used salsa in that recipe and wondered if it would work in scalloped potatoes without it being too strong.

It. Worked.


My magical sauce for making these potatoes super cheesy in the finished dish?

  • salsa
  • cashews
  • paprika
  • dry mustard
  • tomato paste
  • onion
  • garlic

I made several changes to my original recipe to make it work brilliantly: mild heat instead of medium, upped the water, added tomato paste, dry mustard, onion and garlic and boom...Vegan Scalloped Potatoes born!

I had my doubts when I put it in the oven since it was really runny. But don't you worry my friends, alllll that saucy goodness turns into magic when it bakes for an hour! It all turns super creamy and thickens up like a champ. No flour needed.


To make these oil-free vegan cheesy scalloped potatoes, you need 8 simple ingredients (+ salt & water):

  • gold potatoes, the waxy kind (more flavor and russet are bland and tend to fall apart)
  • raw cashews
  • mild salsa
  • tomato paste
  • paprika
  • dry mustard, a little extra punch of cheesy sharpness
  • onion
  • garlic

First, you'll cook the onion and garlic, then add with the rest of the ingredients (except the potatoes) to a blender and blend until smooth.


Do these reheat well? Yes, they do! Ideally, covering leftovers with foil and reheating them on low heat like 250-300°F is ideal, until warm. However, the microwave works too. They are still creamy and delicious. I do, however, think that the microwave does change the taste of potatoes for some reason when reheated, but it does work.

Helpful how-to video.

Layer the potatoes and sauce and bake. Easy. It'll turn the most beautiful orange cheesy color ever. Hello cheesy crusty topping.

Comforting, cheesy, filling and healthy.

My husband and daughter also scarfed down every bite. Winner.

Potato lovers, try these out as well:

Yields 9x13 casserole dish

8 servings


Vegan Scalloped Potatoes

These easy Vegan Scalloped Potatoes are so unbelievably cheesy, a crowd-pleaser and total comfort food! They are made with no nutritional yeast and whole food plant-based ingredients.

30 minPrep Time

1 hr, 5 Cook Time

1 hr, 35 Total Time

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5 based on 6 review(s)


  • 3 lbs waxy gold potatoes, peeled into 1/8 inch slices (keep skins on)
  • 1/2 cup (80g) diced white onion
  • 4 large cloves garlic, minced
  • 2 cups (480g) water
  • 1 1/2 cups (225g) raw cashews, soaked overnight if you don't have a Vitamix
  • 1 1/2 cups (360g) MILD salsa, I used the Arriba brand Fire Roasted Red Salsa and it was PERFECT (see NOTE)
  • 2 tablespoons (30g) tomato paste
  • 1 1/2 teaspoons (3g) paprika
  • 1/2 teaspoon dry mustard powder
  • 1 1/2 teaspoons (9g) salt (extra for seasoning potatoes)
  • dried parsley or chives, optional but it looks pretty
    Note: Using a mild salsa serves 2 purposes, makes it a very mild heat, so that kids can happily eat it. I tried a version with medium heat and my daughter complained the whole time it was too spicy. Mild salsa also leaves a cheesy taste withOUT it screaming salsa. It works AMAZING for a cheesy taste here in the finished dish.


  1. If you don't have a Vitamix, you will need to soak your cashews overnight in a bowl of warm water, drain and rinse. Otherwise, your cheese sauce will be gritty.
  2. When slicing your potatoes, it's very important to slice them 1/8 inch thick and all of them the same size, so that they cook evenly. You don't want some mushy and some crunchy potatoes.
  3. Preheat the oven to 375°F and spray a 9x13 dish with nonstick spray. If you don't spray it, the potatoes will stick pretty bad.
  4. To a small pan, add the onion and garlic and 3 tablespoons (45g) water over medium heat. Bring to a simmer and cook for 5-8 minutes until tender, stirring often and all the water should be gone.
  5. To the blender, add the 2 cups water, cashews, cooked onion mixture, salsa, tomato paste, paprika, dry mustard and salt. Blend for several minutes until 100% creamy and smooth, it should not be gritty at all. It will be really runny. But don't you worry my friends, all that saucy goodness turns into magic when it bakes for an hour! It turns super creamy and thickens up like a champ. Don't judge the finished dish by the sauce at this stage.
  6. To the casserole dish, pour a thin layer just enough to cover the bottom of the dish with the cheese sauce. Watch the video to see visual. It's important to pour just enough to cover the bottom and not too much, so that you will have enough to pour in between each potato layer AND cover the top. Refer to my video above for a visual, as this will help you.
  7. Place the sliced potatoes in an even layer on the bottom of the dish. Sprinkle salt over the potatoes. This is important to lightly salt EACH LAYER of potatoes so they are flavored in the end dish. The sauce has salt, yes, but the amount of potatoes in this need seasoning too, so they additionally have enough flavor. Pour another thin layer of the cheese sauce of the potatoes and use a brush to spread out. Repeat with another layer of potatoes, cheese sauce and then with the last amount of potatoes, scatter around the top and pour the remaining cheese sauce on top, brushing to cover each potato and nook and cranny well.
  8. Cover with foil and bake on the center rack for 45 minutes. Remove the foil carefully, as the steam is super hot, and bake uncovered for 20 more minutes. Mine were perfectly done and tender after the 20 minutes, but check a few potatoes to make sure they are fork tender, taste for best results. If needed, bake another few minutes. This may vary per oven, but all 3 batches I did worked this timing.
  9. Serve and garnish with dried parsley flakes if desired. I prefer the taste of dry parsley. But green onions would also be delicious. These reheat very well too.


Nutrition per serving: 302 calories, 13.2g fat, 7.1g protein, 41.9g carbs, 6g fiber, 4.6g sugar, 633mg sodium


  1. Do you think you can use white beans instead of cashews?
      I really don't know. That's a lot of cashews to sub. I'm afraid the bean taste would be quite strong and of course won't be as creamy and thicken up the way the cashew do in the oven, but you of course can experiment and see!
  2. Funny enough I never liked scalloped potatoes back when I wasn't vegan. Go figure. But these look absolutely amazing so I think I am going to have to try these and see if you can convert me to a scalloped potato lover :) I am guessing that you certainly can.
      If you like cheese sauce and potatoes, I think you'll love them!
  3. That looks perfect ! ♥
      Thank you so much!
  4. Do you have a preference/recommendation on the non-stick cooking spray that you use?
      Hi Kate, yes, I used a nonstick olive oil spray from Sprouts.
  5. Hi Brandi! This looks delicious! Is there another nut I could use besides cashews? I can't have cashews... 🙁
      Hi Brenda! Ahhh, big bummer, as they are the main ingredient! I do not think another nut would work here as well and of course, I've only tested cashews. Cashews bake up really rich, creamy and thicken up considerably. You can always try white beans, but I'm afraid the bean taste would be strong and of course won't be as creamy or rich or thicken up the way the cashew do in the oven, but you of course can experiment and see!
  6. I am making these tonight! Looks and sounds awesome Geesh Brandi, you never disappoint girl!
      Oh, I can't wait to hear Mary Jean!
  7. Thank you for this ultimate comfort food recipe, Brandi! My Vitamix and veggie slicer made prep time easy. I do think the slicer ended up making the potatoes thinner than yours because I had five layers, but the timing was still perfect and they were nice and tender. The most challenging part of this scrumptious dish was waiting for them to be done. ;) I’m delighted it made enough to enjoy several more times this week. 😋
      Yay! SO thrilled you loved these Colleen, I loved your pic of them on Instagram, they looked amazing! Thank you for the lovely review and taking the time ( as always) to leave them!
  8. Made these over the weekend -- awesome! Even better the next day! Will definitely be in our regular rotation. Thanks, Brandi!
      Thank you so much Ceal, I'm so happy you loved the recipe!
  9. These were delicious! I will enjoy eating the leftovers too!
      SO happy to hear that Kelly, thank you so much for the review!
  10. These were really good! I used half a cup less salsa than the recipe asked for, and I still thought the tomato flavor was a little bit strong in the final product. I also used the slicer function on my food processor which maybe cut the potatoes a little thinner as I ended up having at least 4 layers of potato. I kept in the oven for probably 10-15 minutes longer than the recipe called for so that it cooked all the way through. It was delicious and really was almost cheesy. My husband loved it and he is very not vegan :)
      So glad they were a hit and your non vegan hubby loved it! Yay! To me, I made it today and even thought I would like even more tomato, haha, so we are all different!
  11. Hi Brandi! Yet another time when I wonder if I could use raw cashew butter instead of cashews as long as I get the appropriate weight? Thanks so much! I really want to try this recipe right away!
      Did it work with the smoky cashew cheese recipe you were asking about before? Just curious. For this recipe, I also have not tested it with cashew butter, so I'm not sure, but I'm assuming it would work just fine. Use the same weight amount, which is 3/4 cup + 2 tablespoons. Make sure you are using raw cashew butter with no added oils, etc. Let me know!
  12. Finally found time to make his recipe and holy smokes it’s AMAZING 😋 this will definitely be on the menu for Christmas Day and many other days too!😉 It’s cheesy and very flavorful and just wonderful potato goodness that will please a crowd vegan or not! Go make this soon you won’t regret it😁

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