Vegan Creamy Scalloped Potatoes

This Vegan Creamy Scalloped Potatoes plant based recipe is delicious and so easy to make. This will easily become a family classic, must have
Vegan creamy scalloped potatoes

Vegan creamy scalloped potatoes
Vegan Creamy Scalloped Potatoes

This recipe for vegan creamy scalloped potatoes is so delicious. I grew up eating scalloped potatoes very often so this is pretty nostalgic to me. Granted the one I grew up eating was from a box and had powder cheese. I still loved it and that lead me to create this vegan creamy scalloped potatoes.

 How to slice the potatoes?

I don’t have a mandolin slicer, so I used a nice sharp knife to cut even thin 1/8” slices. You can use a mandolin slicer if you have one to make this job easier and faster, but doing it by hand is totally doable.

Vegan creamy scalloped potatoes

What plant based cheese to use?

When making this recipe you want to use a plant based cheese that melts. My go to cheese for these sort of recipes is Daiya cheese. You can use any cheese you like which melts though! This scalloped potato recipe needs to be creamy and the last this you want is shreds of not melted cheese all over the mix.


Vegan creamy scalloped potatoes

Vegan Creamy Scalloped Potatoes

Creamy potatoes deliciousness
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course brunch, dinner, Side Dish
Cuisine American
Servings 6


  • Cream
  • 3/4 cup Almond milk
  • 1/2 cup silken tofu
  • 2 tbsp nutritional yeast
  • 4 garlic cloves minced
  • 3 tbsp plant based butter
  • 3/4 cup plant based cheddar cheese meltable
  • 2 lbs Yukon potatoes sliced 1/8” thick
  • 1 shallot chopped
  • 1 tsp fresh thyme + 1 tsp for garnish


  • Start of by blending all the cream ingredients together until smooth and set aside.
  • Add butter into a pan on medium high heat and add in the chopped shallot. Allow to cook until soft and a bit translucent. About 2-3 minutes.
  • Add in garlic and cook for an additional minute, bring heat down to low, and pour in the creamy mixture, plant based cheese, and thyme.
  • Stir and cook until the plant based cheese has melted. Add salt and pepper to taste at this time and remove from heat.
  • Carefully dip potatoes slices one at a time into the creamy sauce and transfer into a 9” buttered cast iron skillet, or 8x8 casserole dish. Layer the slices until all have been added. Pour on any extra sauce.
  • Sprinkle on some thyme, cover with aluminum foil, and bake for 30 minutes. Remove aluminum foil and bake for an additional 25-30 minutes or until potatoes are fork tender and cooked through. Serve and enjoy!
Keyword casserole, plant based scalloped potatoes, scalloped potatoes, vegan scalloped potatoes