Dairy Free Scalloped Potatoes
These dairy free scalloped potatoes are a plant-based twist on the classic that’s every bit as decadent, silky, and comforting as the original, just without the heavy cream, butter, or cheese. Layered with tender Yukon Golds, caramelized onions, and a silky cashew-based sauce, this vegan scalloped potato casserole is baked until golden, with a crispy top and a mellow, buttery center. It’s an elegant holiday side dish for your Christmas dinner, makes great leftovers for the next day, and thanks to the naturally buttery flavour of Yukon Gold potatoes, no one will believe there’s no dairy!
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Why You’ll Love This Dairy Free Scalloped Potatoes Recipe
High Protein, Dairy Free Scalloped Potatoes Recipe – Traditional scalloped potato recipes rely heavily on butter, whole milk, heavy cream, and, often, cheese (especially when making Potatoes Au Gratin), but not in this one. The creamy vegan white sauce is made with cashews, plant-based milk, and nutritional yeast. Aside from bringing in high-quality plant-based protein, the neutral non-dairy milk, cashews, and nutritional yeast add the same creaminess as traditional scalloped potatoes.
Silky Vegan Cream Sauce (No Flour-Based Roux Needed) – Aside from the lengthy list of ingredients, the dairy free cream sauce is super easy to make. Forget whisking flour, melting butter, or babysitting a pot on the stove. This vegan cream sauce is made entirely in a blender and comes together in minutes. Raw cashews, nutritional yeast, Dijon mustard, garlic, lemon, and a few simple spices blend into a luscious, silky sauce that tastes addictive without weighing you down.
Full of Flavour – Even without dairy or added oils, these vegan scalloped potatoes bake into a rich, tender, and deeply comforting potato casserole. Yukon Gold potatoes bring their naturally buttery flavour, while the simple ingredients create an irresistible golden crust. You get all the satisfaction of a traditional casserole, but with far less dairy fat.
Kid-Friendly Comfort Food – The potatoes bake into soft, melt-in-your-mouth layers that kids love, with a cheesy flavour profile that comes from nutritional yeast rather than dairy. It’s a far healthier alternative to loaded fries or creamy potato sides, but just as fun and comforting. Kids will love the very tender, melt-in-the-mouth potatoes in the center and the bubbling, golden-brown finish on top.
How to Make Dairy Free Scalloped Potatoes
- Slice the Potatoes Thinly
Start by washing and peeling your Yukon Gold potatoes. Using a mandoline for best results, slice them as thinly and evenly as possible—about 1/8 of an inch thick. Uniformly sliced potatoes cook evenly and create beautiful stacked layers.
- Make the Vegan Cream Sauce
In a high-speed blender, add the raw cashews, soy milk, nutritional yeast, bouillon paste, garlic, Dijon mustard, lemon juice, salt, and pepper. Blend on high until completely smooth and silky. Taste and adjust—add more lemon for brightness or a bit more salt for depth.
- Layer the Potatoes and Onions
Grease a 9×13-inch baking dish. Spread half of the sliced potatoes evenly across the bottom. Scatter the thinly sliced white onion over the potatoes. Pour half of the creamy cashew sauce evenly over the top. Repeat with the remaining potatoes and finish with the rest of the sauce.
- Bake Until Tender and Golden
Cover the dish tightly with aluminum foil and bake at 400°F (205°C) for 20 minutes. Remove the foil and continue baking for 45–65 minutes, depending on the thickness of your slices. The potatoes are done when a toothpick or knife inserts easily through the center. The top should be golden, bubbly, and slightly crisp.
- Rest and Serve
Allow the scalloped potatoes to rest for about 10 minutes before serving. This helps the layers set and makes serving easier. Finish with freshly chopped chives or green onions for colour and a pop of flavour.
Tips for the Creamiest, Most Flavorful Scalloped Potatoes
Soak Your Cashews: If you don’t have a high-speed blender, soak your cashews in boiling water for 15 minutes to make them blend into a silky smooth paste.
Slice Evenly: Uneven potatoes = uneven cooking. A mandoline is your best friend here.
Use Unsweetened Soy Milk Only: Sweetened plant milk will ruin the flavour. If you don’t have soy milk, oat milk works well too—just choose “plain” or “unsweetened.”
Make It Gluten-Free: This recipe is naturally gluten-free as long as your bouillon paste is GF.
Make It Soy-Free: Swap the soy milk for oat milk, almond milk, or cashew milk—make sure it’s unsweetened. If your bouillon paste contains soy, replace it with a soy-free vegetable broth concentrate.
Leftovers: Store leftovers in an airtight container in the refrigerator. They stay fresh for 3–4 days and reheat beautifully in the oven or microwave.
Prep Ahead: Prep your dish in the morning and bake it up when you’re ready to serve!
More Vegan Recipes You’ll Love
Smashed Potato Pizza
Vegan Spicy Tuna Roll with Chickpea Tuna
Caprese Toast
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Dairy Free Scalloped Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes
For the creamy sauce
- 1 ½ cups raw cashews
- 4 cups of soy milk
- ¾ cup nutritional yeast
- 1 tbsp bouillon paste
- Juice of 1.5-2 lemons
- 3 cloves of garlic
- 1 tbsp Dijon mustard
- Salt & pepper to taste
- 1 large white onion thinly sliced
- Chives or green onions for serving
Instructions
- Slice potatoes as thinly as possible. Try to cut them the same thickness so they all cook at the same time.
- Make your creamy sauce in a blender. Season with salt, pepper, and lemon to taste.
- Add half of the potatoes to a greased 9×13 baking dish, followed by the thinly sliced onion. Add half the creamy sauce.
- Add the remaining potatoes, then add the remaining sauce.
- Cover with foil and bake at 400°F for 20 minutes. Then remove the foil and bake for another 45-65 minutes. The thicker your potatoes, the longer they will take to cook. Check if they are done by stabbing them with a toothpick to see if they are soft.
- Allow the scalloped potatoes to rest for about 10 minutes before serving. Finish with freshly chopped chives or green onions for colour and a pop of flavour. Serve warm and enjoy!