Go Back
+ servings
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.
Print

Creamy Vegan Scalloped Potatoes (No cashews)

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.This delicious vegan scalloped potatoes recipe will give you thinly sliced potatoes baked in rich, creamy, garlicky sour cream-based white sauce. And the best part is you do not need any cashews or tofu to make it the creamiest potato casserole! It is packed with flavor.
Course Side Dish
Cuisine Dairy-free, Gluten-free, Nut-free, Vegan
Keyword Vegan Potato Casserole, Vegan Scalloped Potatoes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 410kcal

Ingredients

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

Vegan cream sauce (in order of appearance)

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.

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

Serving: 1serving | Calories: 410kcal | Carbohydrates: 58g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 352mg | Potassium: 1097mg | Fiber: 7g | Sugar: 7g | Vitamin A: 538IU | Vitamin C: 43mg | Calcium: 158mg | Iron: 3mg