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    Recipes » Recipes » Lunch & Dinner

    Vegan Scalloped Potatoes (Gluten-Free)

    Last updated - July 14, 2021; Published - November 21, 2018 By Rhian Williams 10 Comments

    Jump to Recipe Jump to Video Print Recipe
    Photo of scalloped potatoes in a grey baking dish with a silver spoon lifting up a mouthful of it against a black background

    These Vegan Scalloped Potatoes are super rich and creamy, soft and tender and super comforting! They're flavoured with fragrant verbs and garlic, and packed with caramelised onions. They're also gluten-free, and are the best indulgent yet secretly healthy side dish! Perfect for Thanksgiving, Christmas, Easter and everything in between!

    Vegan scalloped potatoes in a baking dish with a spoon lifting up a mouthful of it

    How to make this recipe

    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.
    Cashews, water and nutritional yeast in a blender
    • Whizz until completely smooth.
    Vegan white cream in a blender
    • Fry the onion and garlic until softened and slightly caramelised.
    Sliced onions and minced garlic being fried in a frying pan
    • 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.

    Sliced potatoes in a rectangular baking dish
    • Top with half of the fried onions and garlic.
    Sliced potatoes topped with fried onions in a baking dish
    • Pour over a third of the blended cashew mixture.
    Sliced potatoes topped with fried onions in a baking dish with white cream being poured over the top
    • Lay out the remaining potatoes, remaining fried onions and garlic and sprinkle over the herbs.
    Sliced potatoes topped with fried onions and green herbs in a baking dish
    • Pour over the remaining blended cashew mixture.
    Sliced potatoes with fried onions and green herbs covered in white cream in a baking dish
    • 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.
    Vegan scalloped potatoes topped with thyme and rosemary in a baking dish
    Can scalloped potatoes be made ahead?


    To prepare ahead, bake them 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 to make scalloped potatoes?


    This dish works with any type of potatoes. If you're not into potatoes, they can be replaced 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.

    Watch how to make it

    Vegan scalloped potatoes in a baking dish with a spoon lifting up a mouthful of it

    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!
    4.7 from 10 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.

    Video

    Notes

    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.
    This dish works with any type of potatoes. If you're not into potatoes, they can be replaced 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.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Vegan Sweet Potato Casserole (Gluten-Free)
    Gluten-Free Vegan Christmas Pudding »
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    Reader Interactions

    Comments

    1. Tan

      November 22, 2018 at 10:49 am

      5 stars
      Can I use a dufferent nut as intolerant to cashews?

      Reply
      • Rhian Williams

        November 22, 2018 at 1:01 pm

        You can use soaked blanched almonds and add some extra water because almonds will need more water than cashews. Alternatively, I have a very similar recipe here, which doesn't use cashews: https://www.rhiansrecipes.com/vegan-potato-dauphinoise-gratin-gf/ let me know if you have any other questions!

    2. Jane

      November 22, 2018 at 12:11 pm

      5 stars
      I just made this and it passed the non vegan eater in the house test! yay, next time I would put in more salt as my onion was quite sweet. Thank you .

      Reply
      • Rhian Williams

        November 22, 2018 at 12:59 pm

        Yay thank you so much, really happy to hear that! Ah yes must've been the natural sweetness in the cashews and maybe the onions? Thank you for the feedback!

    3. Bryan

      November 28, 2018 at 6:06 am

      5 stars
      Garlicky and cheesy are the only two things I need! These potatoes look amazing! I'll have to make this recipe soon, thank you!

      Reply
      • Rhian Williams

        November 28, 2018 at 11:34 am

        Thank you so much, hope you'll like it!

    4. Petya

      February 01, 2019 at 9:28 pm

      What could i use instead of ''nutritional yeast'' ?

      Reply
      • Rhian Williams

        February 01, 2019 at 10:47 pm

        You can leave it out!

    5. Sherryl van den Heuvel

      November 15, 2019 at 8:02 pm

      5 stars
      Looks delish!!
      How many potatoes do you think in terms of EACH using russet potatoes please?

      Reply
      • Rhian Williams

        November 15, 2019 at 8:55 pm

        Thank you! I'm sorry I can't give you an accurate quantity as russet potatoes can vary in size depending on the store and what country you live in! So it's best to go by weight!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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