Vegan Scalloped Potatoes

5 from 1 vote

Make the BEST vegan scalloped potatoes for your holiday table! They’re ultra-creamy, “cheesy,” tender, and 100% dairy-free, with no cashews or tofu.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 376kcal

Author: Toni

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13-inch baking dish.
Wash, peel, and slice the potatoes ¼ inch thick. 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 to 3 minutes.
Slowly add 3 cups of the 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 to 5 minutes.
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 in a colander, then pat them dry.
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 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, until the potatoes are fork-tender.
Remove the foil and broil for 1 to 2 minutes, until the top is golden brown and bubbling.
Let the dish cool for 10 minutes before slicing. Serve warm and enjoy!

Makes 8 servings (one 9x13-inch dish). I use Silk unsweetened soy milk and Daiya cheddar shreds, but any unsweetened plain plant-based milk and meltable vegan cheddar shreds work.
For thin, even slices, I highly recommend a food processor slicing disk or a mandoline.
Pat the potato slices dry after rinsing so extra water doesn’t thin out the sauce.
Let it rest for 10 minutes so the flavors meld and the sauce sets for easier serving.
For a crispier top, broil for a few extra minutes at the end and watch closely.
To make it gluten-free, use a gluten-free all-purpose flour, or thicken the sauce with about half the amount of cornstarch as a slurry.
Leftovers keep in the fridge for 3 to 4 days or in the freezer for up to 2 months.