Vegan Scalloped Potatoes (Gluten-Free)

These Vegan Scalloped Potatoes are super rich and creamy, soft and tender and super comforting! It’s the best indulgent yet secretly healthy side dish!

Why you’ll love these Vegan Scalloped Potatoes:

• they’re super creamy 
• they’re full of flavour
• they’re packed with caramelised onions 
• they’re garlicky 
• they’re “cheesy”
• they’re flavoured with fragrant herbs
• they’re really easy to make
• they’re gluten-free
• they make a great side dish for Thanksgiving, Christmas and everything in between!

How to make these Vegan Scalloped Potatoes

Scroll down to the bottom of the post for the full recipe.

• Place the cashews, water, nutritional yeast, stock cube and salt + pepper in a food processor or blender.

• Whizz until completely smooth.

• Fry the onion and garlic until softened and slightly caramelised.

• Lay out half of the sliced potatoes in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).

Tip: You can use a knife and a chopping board to slice the potatoes, or you can also use the slicer setting on a food processor or a mandoline slicer.

• Top with half of the fried onions and garlic.

• Pour over a third of the blended cashew mixture.

• Lay out the remaining potatoes, remaining fried onions and garlic and sprinkle over the herbs.

• Pour over the remaining blended cashew mixture.

• Cover the baking dish with baking paper or tin foil.
• Bake in the oven for 1 hour, or until potatoes are soft enough to gently pierce with a fork and the top is golden brown.

Can this recipe be made ahead?

To prepare this ahead, bake it in the oven as normal, then keep covered in the fridge for up to a couple of days. Just reheat in the oven covered with baking paper or tin foil until piping hot. 

What type of potatoes should you use?

This dish works with any type of potatoes. If you’re not into potatoes, they can be substituted with sweet potatoes, cauliflower or celeriac – just adjust the cooking time accordingly. You can peel the potatoes if you want, but I don’t think keeping the skins on affects the texture at all. Plus, it’s much easier and more nutritious that way!

More vegan potato side dishes:

• Potato Salad
• Potato Dauphinoise Gratin
• Creamy Mashed Potatoes
• Scalloped Sweet Potato Gratin
• Sweet Potato Fries
• or check out my whole collection of vegan potato recipes!

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Scalloped Potatoes (Gluten-Free)

These Vegan Scalloped Potatoes are super rich and creamy, soft and tender and super comforting! It's the best indulgent yet secretly healthy side dish!

4.67 from 9 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: vegan potatoes au gratin, vegan scalloped potatoes, vegan side dish

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4

Calories: 310kcal

Author: Rhian Williams

Ingredients

• ▢ 100 g (⅔ cup) cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
• ▢ 600 ml (2 ½ cup) water
• ▢ 2 tablespoons nutritional yeast
• ▢ 1 vegetable stock cube (ensure gluten-free if necessary)
• ▢ Salt + pepper to taste
• ▢ 1 tablespoon oil (coconut, rapeseed, vegetable or olive)
• ▢ 1 onion , thinly sliced
• ▢ 4 garlic cloves , minced
• ▢ 750 g (26.5 oz) potatoes , thinly sliced
• ▢ Few sprigs rosemary or thyme to taste

Instructions

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Drain the soaked cashews and place in a blender or food processor with the water, nutritional yeast, stock cube and salt + pepper
• Whizz until completely smooth
• Heat up the oil in a frying pan and add the onion and garlic once hot
• Fry for around 10 minutes, until softened and slightly caramelised
• Lay out half of the sliced potatoes in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall)
• Top with half of the fried onions and garlic
• Pour over a third of the blended cashew mixture
• Lay out the remaining potatoes, remaining fried onions and garlic and sprinkle over the herbs.
• Pour over the remaining blended cashew mixture
• Cover the baking dish with baking paper or tin foil
• Bake in the oven for 1 hour, or until potatoes are soft enough to gently pierce with a fork and the top is golden brown
• Keeps covered in the fridge for up to a few days - reheat in the oven until piping hot

Notes

Can this recipe be made ahead?

To prepare this ahead, bake it in the oven as normal, then keep covered in the fridge for up to a couple of days. Just reheat in the oven covered with baking paper or tin foil until piping hot.

What type of potatoes should you use?

This dish works with any type of potatoes. If you're not into potatoes, they can be substituted with sweet potatoes, cauliflower or celeriac - just adjust the cooking time accordingly. You can peel the potatoes if you want, but I don't think keeping the skins on affects the texture at all. Plus, it's much easier and more nutritious that way! 

Nutrition Facts

Vegan Scalloped Potatoes (Gluten-Free)

Amount Per Serving

Calories 310 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g10%

Sodium 200mg8%

Potassium 1066mg30%

Carbohydrates 36g12%

Fiber 6g24%

Sugar 2g2%

Protein 11g22%

Vitamin C 24.3mg29%

Calcium 82mg8%

Iron 8.1mg45%

* Percent Daily Values are based on a 2000 calorie diet.

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