Vegan Scalloped Potatoes
Make the BEST vegan scalloped potatoes dinner party and holiday side dish! It’s ultra-creamy, 'cheesy', tender, comforting, & 100% dairy-free (no cashews)!
Servings: 6 to 8
Ingredients
- 5 large russet potatoes peeled and thinly sliced (about ¼ inch thick
- ¼ cup vegan butter
- ¼ cup all-purpose flour
- 3 ½ cups plant-based milk divided
- ⅓ cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups vegan cheddar cheese
Instructions
- Wash, peel, and slice the potatoes to ¼ inch thickness. Place them in a large bowl and cover with cold water to prevent browning.
- In a medium saucepan over medium-low heat, melt the vegan butter. Add the flour and whisk continuously until the mixture thickens and turns lightly golden, about 2–3 minutes.
- Slowly add 3 cups of plant-based milk to the roux, whisking constantly until smooth.
- Stir in the nutritional yeast, salt, pepper, and Italian seasoning. Cook, stirring often, until the sauce is thick and creamy, about 3–5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13-inch baking dish.
- Add the vegan cheddar cheese to the sauce and stir until fully melted. Turn off the heat and set aside.
- Drain and rinse the sliced potatoes using a colander.
- Layer half of the potatoes evenly in the prepared baking dish. Pour half of the vegan cheese sauce over the potatoes and spread it evenly.
- Repeat with the remaining potatoes and vegan cheese sauce. Pour the remaining ½ cup of plant-based milk around the edges of the dish.
- Cover the dish tightly with foil or a large baking sheet and bake for 40 to 60 minutes, or until the potatoes are fork-tender.
- Remove the foil and broil for 1–2 minutes, until the top is golden brown and bubbling.
- Let the dish cool for 10 minutes before slicing.
- Serve warm and enjoy!
Notes
- For thin, even slices: I highly recommend using a food processing slicing disk or mandoline to slice the potatoes.
- Let it rest: Just 10 minutes lets the flavors of the dairy-free scalloped potatoes meld further and the sauce thicken/ ‘set’, for easier serving.
- For a crispier top: Optionally, broil it for a few minutes at the end.