Vegan Scalloped Potatoes

Vegan Scalloped Potatoes Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 55 minutes


For the Sauce:

28 ounces Canned Coconut Milk (800ml) Full Fat, Unsweetened

1 cup Raw Cashews (150g)

1/2 tsp Ground Black Pepper

1 Tbsp Dijon Mustard

1/2 cup Nutritional Yeast (30g)

1 tsp Sea Salt

1 tsp Onion Powder

1 tsp Garlic Powder

For the Potato and Onions:

3 pounds Potatoes (1400g) Peeled weight

1 Medium Onion White, Yellow or Brown, Thinly sliced

For Decoration:

Chopped Chives


1Add all the ingredients for the sauce to the blender jug and blend until very smooth. Set aside.

2Peel the potatoes and slice them finely using either a mandolin slicer or by hand, aiming to slice them thinly and evenly.

3Slice the onion finely.

4Preheat the oven to 350°F (180°C).

5Layer half the potatoes in a 9x13 oven safe dish* and then add all the onion in a layer on top of the potatoes.

6Pour over half of the sauce (~500ml). Then layer the rest of the potatoes over the top. Pour over the remaining sauce.

7Cover with foil and place into the oven to bake for 75 minutes.

8After 75 minutes remove the foil and return to the oven to bake for a further 40 minutes.

9Allow to cool for 10 minutes, sprinkle with chopped chives and serve.

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