Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

Learn how to make the best easy Vegan Scalloped Potatoes are so unbelievably cheesy, a crowd-pleaser and total comfort food! So creamy thanks to cashews and all whole food plant-based ingredients.

Red casserole dish showing the corner piece of vegan scalloped potatoes.

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. Here's my recipe for these amazing cheesy Vegan Scalloped Potatoes.

Large red casserole dish of baked vegan scalloped potatoes.

The difference in my vegan version versus traditional? 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.


Cashews are magical for making creamy, dairy-free sauces.  You need these easy ingredients for the perfect cheesy scalloped potatoes:

  • 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

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.

White plate of vegan scalloped potatoes with a fork on a white table.


First, you'll cook the onion and garlic until tender.

Add the cashews, salsa, tomato paste, paprika, dry mustard, cooked onion and garlic mixture and salt to a blender. I use my Vitamix. Blend until completely smooth.

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.

Add a layer of the cheese sauce on the bottom of a 9x13 dish, add a layer of potatoes and repeat until all of the potatoes and cheese sauce are used.

Cover with foil and bake at 375°F for 45 minutes, remove the foil and bake another 20 minutes until super cheesy and firm on top.

Closeup image of a spoon holding vegan scalloped potatoes.


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.

Other Vegan Potato Recipes:

Yields 8 servings

Vegan Scalloped Potatoes

Learn how to make the best easy Vegan Scalloped Potatoes are so unbelievably cheesy, a crowd-pleaser and total comfort food! So creamy thanks to cashews and all 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 11 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)
  • 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.
    • Bev
      You can use parchment paper to line your pan .. no oil needed and use parchment paper on the top before the foil ( so the foil doesn’t touch the food ) aluminum foil not good to use!!!
        Hi Bev, I use parchment paper for most of my recipes of course, but for casserole type of dishes I'm not a fan of it. With how much liquid is in this, it will make for a very messy end result and I don't stress over a small amount of nonstick spray. Also, the foil does not touch the food here, it's just placed over the dish so the potato cheese sauce doesn't burn.
  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!
      • Brandi I confess things have been a little crazy so I haven't made the baked cheese recipe yet! I still want to try that one! I am going to make these scalloped potatoes within the next day or two, and I suspect they will end up on the Christmas Day menu! Thanks so much for helping me work it all out!! You are so great! :)
      • Hey I just looked at the recipe again. Will I not have enough sauce/liquid if I'm using cashew butter instead of cashews and water? Sorry to keep pestering you about this one!
          You still need the water called for in the recipe! Because the cashew butter only takes place of the actual cashews, not the water. :)
          • The cashew butter worked great!!! And you were so right about the difference a scale makes! I only had smoked paprika, so I used a little less paprika than the recipe calls for and there was a slight smoky taste but I like that! The sauce was so good I was licking the spoon (and the blender!) while the potatoes were cooking! Brandi thanks so much!
            Oh yay, so glad it worked out Heather!!
  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😁
      Thank you so much Naomi!! I'm so happy to hear this that you loved it so much! Thank you very much for making it!!
  13. Oh my gosh! This sauce is fantastic! And so easy. My potatoes are currently in the oven, so this part of the review is for the sauce alone. I will post about the finished dish as soon as I can dig into it. For a long time I have been wanting to make vegan sauces that are CREAMY and not mealy or gritty. Impossible to do when all you have is a generic blender. Now that my husband found a vintage Vitamix for only $50 (a steal!), it has opened up worlds of sauces and homemade flours, and whatever else I need pureed or sauced. But back to this sauce ..... I did add about 2 T. of nutritional yeast and I subbed out HALF of the water, for canned coconut milk instead. I felt it did need a little bit of plant fat in it. But I know that even without my additions, this would still be a scrumptious sauce to have around, for potatoes or vegetables, or whatever else you want to put savory sauce on. ***** (<--- that's for 5 stars). Thanks Brandi. I can wait to rush out to get your cookbook, now that I am done buying Christmas presents. Merry Christmas to ME. :-)
      Aww so glad you loved the sauce Patsy, yay! But actually, you didn't really need to sub the water because it already has a TON of fat in it from all of the cashews, lol! The cashews, as noted, will bake up really thick and cheesy like the photos, so it's supposed to be really runny at that stage as I mentioned. You will see just how thick and how it adheres to the potatoes when it bakes up! :) But regardless, the milk won't hurt it, just will make it extra thick. All that liquid is needed so it keeps the potatoes moist! And thank you, Merry Christmas Patsy!
  14. Do you think this will work in a half batch? I have a smaller glass pan.
  15. I made this dish for our Christmas meal and we loved it! I can’t believe how cheesy this tasted. This is my first time using nuts as a substitute, but now I know it’s worth it (planning ahead with the soaking, I mean.) My dad went back for seconds, had no idea it was dairy free! Thanks for the recipe.
      Yay! Best feedback ever Shalyn!! Thank you!
  16. Brandi - these are simply delicious. I mean really -- salsa in a 'cheeze' sauce -- but it works!!! That sauce is wonderful. Hubby requested I make these again as he's taking the leftovers in his lunches the rest of the week (I did set aside one more serving for myself. Bravo to you - thanks for another fantastic recipe!
      Oh yay Jodi! So happy you and hubby loved these so much!! Thank you for making them!
  17. These are the BOMB! 💣😃👍 This was hubby's request for New Year's and it did not disappoint! So cheesy and gooey!!! 😄 Since I don't have a very good blender (and I know it!), I soaked the cashews for about 24 hours and the sauce turned out smooth as silk! Thanks for another winner Brandi!
      Yay, so very happy you loved these so much Cathrine, thank you so much for making them and this fantastic review!!
  18. My family devoured this dish! OMG, amazing! I think my 4 year old alone would have eaten half the casserole if I hadn't cut him off, LOL.
      Haha, that's so awesome Nina! So glad it was a hit!

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