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.
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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 melted itself all over my potatoes, hahaha. Here’s my recipe for these amazing cheesy 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.
HOW TO MAKE VEGAN SCALLOPED POTATOES
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.
HOW DO YOU MAKE VEGAN SCALLOPED POTATOES?
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 9×13 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.
HOW DO YOU REHEAT 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.
MORE VEGAN POTATO RECIPES
MORE VEGAN DINNER RECIPES
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Scalloped Potatoes
Ingredients
- 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 smooth/pourable 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 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.
- I use this scale.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
These look great, Brandi/ I am going to try these this week. I have been eating a Whole Food Plant Food diet, No Oil, for last 5 years. I have added sone Avocado and nuts in last 2 years, because I love, and missed them. One trick I have learned, instead of spraying Non-Stick, I use Reynolds Wrap Heavy Duty Non Stick Aluminum Foil to line my pans. I even used it when I made your yummy Donuts. It conforms great to any pan, and no clean up after. I really appreciate your recipes, as they fit my lifestyle. I have your latest book as well, and LOVE it. Many Thanks!!!
Oh great to know Jacky, I didn’t know about that product! And so so happy to hear that about my book, thank you so much Jacky!
These were absolutely delicious! I added the lemon Parmesan on top and it just soared with flavor. I think I’m gonna have another snack size portion! My husband said he likes them cold also so I’m going for it.🍴🥔🧀
That sounds really wonderful!
I didn’t have enough cashews, so I also used pine nuts, about 3/4 cup of each, soaked. I took the potatoes to a potluck and they were the hit of the get together. I look forward to making this again.
Wonderful to hear Page, thank you for the review!!
Hi Brandi, first, I love all your recipes. So I got really excited about this one. I’ve made it twice so far and every time the potatoes were still half raw. I used an organic salsa from a shop but other than that the same ingredients and measurements. My sauce was not runny like you describe, so I added more water, but it would have needed lots of water to make it runny. Still to little liquid for the potatoes to cook, maybe? The potatoes were sliced really really thin the second, thought they were to thick the first time….no.
Hi Solveig! Hmm, odd, not sure why that is happening to you. I’ve made this a dozen times, as have many readers and nobody has had that happen. Did you watch the video to see how the sauce should look? It won’t be as runny as water, persay, but it’s not a super thick sauce, it is definitely fairly runny and pourable, like an oil. All that liquid is what helps to cook the potatoes. Ovens greatly vary though, so yours may just need more minutes to cook. I just put the time down that it takes my own oven. But, as far as the liquid goes, the measurements have to be off, because it is plenty of liquid with these exact weight measurements. Watch the video above to see how it’s made to help. I wouldn’t want to add extra water, as that will dilute the flavor. Only thing I can think is that you are not using the correct type of salsa, are you using pico de gallo? Salsa should be that runny red sauce. You should have 1 1/2 cups of salsa and 2 cups of water. With all of that liquid, it’s impossible for it not to be runny. Are you using a Vitamix to blend it all and letting it run until it’s totally smooth and runny? Hard to say what is happening without being there to see, sorry!
Yum yum yummmm! Since going vegan I often CRAVE that creamy cheesy starchy goodness that is scalloped potatoes, and this really does the trick! I had leftover sauce when I made this because I didn’t get enough potatoes, and I used it as dip with tortilla chips – it was really good lol
Wonderful Brandy, I’m so happy to hear this, thank you!
Oh yum! Yes, yes, cheesy potatoes without cheese, definitely looks awesome, cant wait to try it!!! I have used pureed almonds in my own made up recipes, never tried cashews but i will since i see you use them in yours. Almonds without added ingredients are easier to come by locally but i will definitely order dome cashews on line. Thanks for sharing!!!
Hi, I’d love to make this recipe but I’m cooking
in Spain. Haven’t been able to find Arriba Salsa or anything similar (I mean besides full of preservatives commercial tomato or pepper sauces). I was wondering if there’s a way of making my own homemade salsa…thanks!!
Monica hi I’m also in Spain. Was really excited about making this dish till I saw that ingredient. Did you find an alternative for the salsa?
TIA x
There is not an alternative for the Salsa. My recipe is different because of it and it’s a key ingredient to the overall flavor. If you can’t find salsa at a grocery store, you can try making my homemade version. I haven’t tried this personally, but you can try it. https://thevegan8.com/easy-homemade-salsa-recipe/
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!
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!!
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!
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!
Do you think this will work in a half batch? I have a smaller glass pan.
Yes!
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!
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!!
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!!
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!
These were delicious! I will enjoy eating the leftovers too!
SO happy to hear that Kelly, thank you so much for the review!
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!
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!
I am making these tonight! Looks and sounds awesome
Geesh Brandi, you never disappoint girl!
Oh, I can’t wait to hear Mary Jean!
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!
Try macadamia nuts. Also creamy.
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.
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.
That’s what I do. If you want to put foil over the top parchment paper it holds it in place, and won’t touch your food. I just use parchment.
That looks perfect ! ♥
Thank you so much!
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!
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!