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    Home > Vegan Sides

    Creamiest Vegan Scalloped Potatoes (No Cashew)

    By My Pure Plants on 11/14/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Thinly sliced potatoes baked in a rich, creamy, garlicky, sour cream-based white sauce are what you will get if you try this vegan scalloped potatoes recipe. You don’t need any cashews or tofu to make the creamiest potato casserole.

    Layers of potato slices with an orange creamy sauce sprinkled with chopped parsley is served on a white plate.

    Potatoes are the number one comfort food, in my opinion. They are easy to work with and usually make a hearty, filling dish. They are perfect as mashed on the top of our vegan shepherd’s pie or as French fries next to our vegan burger. Potatoes make the best creamy vegan soups like this spinach soup or this pumpkin soup.

    This recipe is also part of the 35+ easy vegan Thanksgiving recipes and our 40+ vegan Christmas dinner recipes.

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    Table of Contents hide
    1. What to expect from this recipe?
    2. Ingredients
    3. Instructions
    4. Top tips to make the perfect dish
    5. FAQ and substitutions
    6. What to serve with it?
    7. Allergen info
    8. More vegan side dishes
    9. More vegan casserole recipes
    10. Creamiest Vegan Scalloped Potatoes (No cashews)

    What to expect from this recipe?

    Scalloped potatoes are also known as potatoes au gratin or as dauphinoise. What they all have in common is that they are a casserole side dish with thinly sliced potatoes.

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    But what is the difference? Scalloped potatoes are usually thinly sliced potatoes baked in a creamy sauce and topped with breadcrumbs, while au gratin potatoes have cheese grated on the top instead of breadcrumbs. Pomme dauphinoise is a French version of scalloped potatoes with thick heavy cream but no cheese or eggs; baked until it has a golden brown top.

    What will our vegan scalloped potato taste like?

    • Thin and tender potatoes
    • Rich and thick creamy sauce
    • Mature cheese flavor (slightly nutty, strong, and pungent)
    A glass casserole dish with layers of potato slices with an orange creamy sauce sprinkled with chopped parsley and rosemary. two hand is holding the sides.

    Ingredients

    It is an uncomplicated recipe to make vegan scalloped potatoes. You only need a handful of ingredients apart from the potatoes. Since there are no cashews in the cheezy cream compared to other recipes, you don’t need a blender. So what do you need to make this potato recipe?

    • Potatoes
    • Onion
    • Garlic
    • Vegan sour cream – we use a soy-based brand (usually Dr. Oetker’s or Tofutti). Or you can try our nut-free homemade vegan sour cream recipe instead.
    • Dairy-free milk – We recommend using almond milk or oat milk. Some people feel that even unsweetened products are too sweet. If you also think this, try making our unsweetened homemade cashew milk recipe.
    • Vegetable broth
    • Nutritional yeast
    • Onion powder
    • Garlic powder
    • Sweet paprika powder – Sour cream goes hand in hand with this spice in our family. You won’t regret trying it. We also add this combination to Hungarian vegan cabbage soup and creamy vegan mushroom pasta.
    • Cornstarch – There are at least 20 ways to thicken any soup, stew, or sauce, but we chose the easiest one.
    • Salt and black pepper
    • Optional: top it with fresh herbs, chives, or scallion.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Slicing potatoes with a mandolin

    The first step is to prepare the potatoes. Wash them, peel them and slice them. The best way to do that is by using a mandolin slicer*. It will shorten the prep time significantly and ensure that all slices are the same. Why is that important? Because all potato slices will be tender and ready at the same time. Just look at the below picture. Don’t these sliced potatoes look restaurant-style?

    A glass casserole dish with layers of potato slices from above

    Preparing the sauce

    1. We used our favorite cast-iron skillet from UnoCasa*, but you can also use other pans. Heat it over low-medium heat.
    2. Add olive oil and chopped onion. Stir and sauté for 2-3 minutes. 
    3. Add chopped garlic. Stir and cook for another minute.
    4. Take it off the stove and add smoked sweet paprika powder and cornstarch. Mix it well.
    5. In a separate bowl, mix vegan sour cream with dairy-free milk. Both need to be at room temperature.
    6. Add ½ cup from the milk-sour cream mix and whisk it well. It would be best to go in small batches to ensure you get a smooth sauce. Go until you run out of liquid to add. Whisk continuously.
    7. When the milk-sour cream mix is well incorporated, add the vegetable broth. Stir thoroughly.
    8. Finally, add garlic powder, onion powder, nutritional yeast, salt, and black pepper. Mix well.
    9. Bring it to a boil and wait until the sauce thickens.
    A black cast iron skillet from above full of light brown orange creamy sauce

    Baking the vegans scalloped potatoes

    I love to use glass oven-safe dishes*, so I can check the baking progress quickly.

    1. Pre-heat the oven to 395 Fahrenheit (ca. 202 °C)
    2. Spread vegan butter, coconut oil, or other oil at the bottom of your casserole dish.
    3. Add the first two layers of thin potato slices. 
    4. Pour some vegan cheese sauce on top.
    5. Repeat until you run out of potatoes and sauce. Make sure you have enough sauce left to cover all potatoes on the top.
    6. Bake the potatoes covered with tin foil for 40 minutes.
    7. Take the foil off and bake it for another 20 minutes.
    8. After that, you can sprinkle it with breadcrumbs and grated cheese and bake it under the broiler for 10 minutes.
    A glass casserole dish with layers of potato slices with an orange creamy sauce sprinkled with chopped parsley. A hand is take a serving size.

    Top tips to make the perfect dish

    • If you use new potatoes, you don’t need to peel them as their skin is thin, edible, and nutritious.
    • The thinner you slice the potatoes, the shorter will be the baking time. We recommend getting a mandolin slicer* since the slices will have the same width and soften simultaneously.
    • We recommend using tin foil to cover the scalloped potatoes for three reasons: 1) it keeps the heat in; 2) it ensures that the middle softens in time; and 3) it helps to avoid burning the top or getting it too dark too early.

    Secrets to a smooth sauce

    They are not secrets, but our top four tips to successfully and fuss-free make this creamy sauce. 

    • Cook it on low heat. → Never on high heat after you add the cornstarch. You can start on medium, but take it off the heat when adding cornstarch. Continue after that on low.
    • Add liquid in batches. → It is the safest way if it is your first time making this sauce. I usually go with ½ cup at a time.
    • Use a whisk. → It is a foolproof way to make any sauce lump-free. If you use a spatula or a wooden spoon, remove the pan (even off low heat) and stir thoroughly until you get the sauce smooth again.
    • Add seasoning at the end. → You don’t know how much of the liquid evaporates during cooking. I only add seasoning after I am happy with the thickness of the sauce.

    Troubleshooting tips

    This sauce is quite similar to our vegan bechamel or vegan onion gravy regarding how to add the liquid and thicken it. The difference is while these sauces call for flour, this recipe calls for cornstarch. However, the rules are the same.

    • Not thick enough? → Add more starch, but make sure you first dissolve it in a bit of milk. For example, mix 1 Tablespoon of flour or starch with at least 2 Tablespoons of milk. You need to bring it back to a boil to activate them. Note: The sauce will further thicken when it is cooling down.
    • Too thick? → Add more milk, like 1-2 Tablespoons at a time.
    • Help, I got lumps! → Take it off the heat and blend it with a regular or immersion blender to break up any lumps. If the sauce turns too thin or thick, go with the above suggestions.
    Layers of potato slices with an orange creamy sauce sprinkled with chopped parsley is served on a white plate. A hand is take a bite from above.

    FAQ and substitutions

    Which ones are the best potatoes?

    We recommend Yukon gold potatoes for their creamy texture, but Russet potatoes also work well. Huffington Post has a great article about all potato types.

    Can you assemble it ahead of time?

    You can prepare and assemble this vegan scalloped potato casserole the night before and bake it the next day. Cover it with a lid or saran wrap and store it in the refrigerator until then. Bake it right before serving. This side dish is best when it is hot and out of the oven.

    How to store it?

    You can store the baked casserole covered with saran wrap in the fridge for up to 3-4 days. Can you freeze it? Yes, but the longer it is in the freezer, you will lose more texture. I wouldn’t say I like freezing potato dishes if I could help.

    A glass casserole dish with layers of potato slices with an orange creamy sauce sprinkled with chopped parsley and rosemary. two hand is holding the sides.

    What to serve with it?

    These vegan scalloped potatoes can be a perfect side dish for many vegan main course meals. Classic thinking usually dictates that people serve it with meat, but these vegan dishes below would be heavenly with this creamy vegan potato casserole.

    • A long brown lentil loaf on parchment paper has been cut into slices. 3 slices has fallen in the front. All slices are glazed with red sauce and topped with chopped scallions.
      Juicy Vegan Lentil Loaf (Grain-free!)
    • 2 slices of vegan wellington on the side. Yellow squash with brown puree around wrapped in a pastry shell. Green herbs are around.
      Vegan Butternut Squash Wellington
    • 4 small white pots covered with brown pie crust and topped with green herbs. 2 of them has some crust missing and you can see the veggie stew within the yellow, green, orange, brown veggies of corn, green peas, mushrooms and carrots
      Vegan Pot Pie (+2 Crust Options)
    • Silver baking tray from above with 2 orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar
      Mediterranean Stuffed Butternut Squash
    • Light grey round plate with a brown, shiny tofu slice topped with a chopped green herbs served with baked half potatoes and roasted asparagus
      Tofu Steak with Chimichurri Sauce
    • 2 crispy brown yellow cauliflower slices in a cast-iron skillet surrounded by roasted garlic cloves and wilted rosemary twigs.
      Perfect Cauliflower Steak in 20 Mins!

    Allergen info

    This Vegan Scalloped Potatoes Casserole recipe is meat-free, dairy-free, and egg-free.

    • Vegan – You need vegan sour cream, but all other suggested ingredients are supposed to be vegan.
    • Nut-free – Companies often use coconut or almond to make vegan sour cream. So choose soy-based products instead. You should also use soy milk or oat milk, instead of nut milk. All other ingredients are supposed to be nut-free, but check packaging info for cross-contamination.
    • WFPB-friendly (whole foods plant-based) – It is not a compliant recipe, as dairy-free sour cream brands frequently use oil.
    • Gluten-free – All proposed ingredients are supposed to be gluten-free, but always check the packaging for cross-contamination info, especially for cornstarch and sour cream.
    • Soy-free – Companies often use soy to make vegan sour cream and dairy-free milk. So select soy-free products. All other ingredients are supposed to be soy-free.

    More vegan side dishes

    You can find even more side dishes here.

    • Black plate full of roasted cauliflower florets drizzled with a light green creamy sauce and sprinkled with fresh parsley. a small white bowl with the green creamy sauce is next to it.
      Roasted Cauliflower with Lemon Herb Tahini Sauce
    • Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is next to it as well as some raw ingredients.
      Sauteed Mushrooms in Soy Sauce Glaze
    • Frying pan with matchstick carrots in a glaze. A hand is holding a slotted turner and taking some from the pan.
      Sauteed Julienned Carrots in Maple Thyme Glaze
    • Vegan Mashed Potatoes with Celery Root
    • A white casserole dish from above showing orange mash topped with grated crumbles and thyme twigs. A serving spoon is dipped within.
      Savory Vegan Sweet Potato Casserole
    • Black cast iron skillet from above with crispy brown oyster mushroom, sliced red pepper, garlic slices and chopped fresh green herbs.
      Pan-fried Green Herb Oyster Mushroom

    More vegan casserole recipes

    • A ligth brown ceramic dish with colorful ingredients like black beans, corn, rice, melted cheese, bell pepper strips, chopped avocado, chopped green herbs.
      Meaty Vegan Mexican Rice Casserole in 30 Minutes!
    • Cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough is in a white casserole dish. A slice served on a white plate is in the background
      Vegan Breakfast Casserole
    • A slice of layered lasagna is served on a plate. A red casserole dish with the remaining lasagna is right behind it.
      Easy Vegan Lasagna with Lentil Bolognese

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    A glass casserole dish with layers of potato slices with an orange creamy sauce sprinkled with chopped parsley and rosemary. Two hand is holding the sides.

    Creamiest Vegan Scalloped Potatoes (No cashews)

    My Pure Plants
    Thinly sliced potatoes baked in a rich, creamy, garlicky, sour cream-based white sauce are what you will get if you try this vegan scalloped potatoes recipe. You don’t need any cashews or tofu to make the creamiest potato casserole.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Side Dish
    Servings 4 servings
    Calories 410kcal

    Equipment

    • Oven-safe glass baking dish (8-inch / 20 cm)
    • Mandolin
    • our Cast-iron Skillet by UnoCasa

    Ingredients
     
     

    • 1.5 pounds Potatoes
    • 1 Tbsp Coconut oil to grease the glass dish

    Vegan cream sauce (in order of appearance)

    • 1 Tbsp Olive oil
    • 1 Onion (medium)
    • 3 cloves Garlic
    • ½ tsp Sweet paprika powder
    • 3 Tbsp Corn starch
    • 1+½ cup Dairy-free milk
    • 5 oz Vegan sour cream
    • ½ cup Vegetable broth
    • 5 Tbsp Nutritional yeast
    • 1 tsp Onion powder
    • 1 tsp Garlic powder
    • Salt and Pepper to taste
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    Instructions
     

    Slicing the potatoes with a mandolin

    • Wash them, peel them and slice them. The best way to do that is by using a mandolin slicer. It will shorten the prep time significantly and ensure that all slices are the same.

    Preparing the sauce

    • Heat your skillet over low-medium heat.
    • Add olive oil and chopped onion. Stir and sauté for 2-3 minutes.
    • Add chopped garlic. Stir and cook for another minute.
    • Take it off the stove and add smoked sweet paprika powder and cornstarch. Mix it well.
    • In a separate bowl, mix vegan sour cream with dairy-free milk. Both need to be at room temperature.
    • Add ½ cup from the milk-sour cream mix and whisk it well. It would be best to go in small batches to ensure you get a smooth sauce. Go until you run out of liquid to add. Whisk continuously.
    • When the milk-sour cream mix is well incorporated, add the vegetable broth. Stir thoroughly.
    • Finally, add garlic powder, onion powder, nutritional yeast, salt, and black pepper. Mix well.
    • Bring it to a boil and wait until the sauce thickens.

    Baking the scalloped potatoes

    • Pre-heat the oven to 395 Fahrenheit (ca. 202 °C)
    • Spread vegan butter, coconut oil, or other oil at the bottom.
    • Add the first two layers of thin potato slices.
    • Add a bit of the vegan cheese sauce.
    • Repeat until you run out of potatoes and sauce. Make sure you have enough sauce left to cover all potatoes on the top.
    • Bake the potatoes covered with tin foil for 40 minutes.
    • Take the foil off and bake it for another 20 minutes.
    • After that, you can sprinkle it with breadcrumbs and grated cheese and bake it under the broiler for 10 minutes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Top tips to make it perfectly
    • If you use new potatoes, you don’t need to peel them as their skin is thin, edible, and nutritious.
    • The thinner you slice the potatoes, the shorter will be the baking time. We recommend getting a mandolin slicer* since the slices will have the same width and soften simultaneously.
    • We recommend using tin foil to cover the scalloped potatoes for three reasons: 1) it keeps the heat in; 2) it ensures that the middle softens in time; and 3) it helps to avoid burning the top or getting it too dark too early.
    • Not thick enough? → Add more starch, but make sure you first dissolve it in a bit of milk. For example, mix 1 Tablespoon of flour or starch with at least 2 Tablespoons of milk. You need to bring it back to a boil to activate them. Note: The sauce will further thicken when it is cooling down.
    • Too thick? → Add more milk, like 1-2 Tablespoons at a time.
    • Help, I got lumps! → Take it off the heat and use a blender (immersion blender) to break up any lumps. If the sauce turns too thin or thick, go with the above suggestions.
    •  

    Nutrition

    Nutrition Facts
    Creamiest Vegan Scalloped Potatoes (No cashews)
    Amount Per Serving (1 serving)
    Calories 410 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 6g38%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 3g
    Sodium 352mg15%
    Potassium 1097mg31%
    Carbohydrates 58g19%
    Fiber 7g29%
    Sugar 7g8%
    Protein 13g26%
    Vitamin A 538IU11%
    Vitamin C 43mg52%
    Calcium 158mg16%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in Jun 2019. More info, tips, and details were added, and it was republished in Oct 2022.

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