Cheesy Scalloped Potatoes (Vegan, Dairy Free)

Cheesy Scalloped Potatoes

Scalloped potatoes are one of my favorite ways to have potatoes! They are cheesy, garlicky and have that irresistible slight crisp on top. I fell in love with them when my grandmother used to make them when I was growing up.

Since I no longer eat dairy, I decided to try a vegan, dairy-free version for the holidays. This version is just as incredible as the original, thanks to a nice cheesy cashew sauce!

I'll be serving these for Thanksgiving along with a Holiday Glazed Tofu Roast and Cinnamon Pumpkin Bread

Photo credit: Nora Cooks

Cheesy Scalloped Potatoes

Original recipe by the amazing Nora Cooks. Makes 12 servings.


  • 4 pounds yukon gold potatoes
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 4 large garlic cloves, minced
  • Salt & Pepper
  • Optional for serving: vegan parmesan, chopped fresh chives

For the cheesy sauce:

  • 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
  • 2 cups vegetable broth
  • 2 cups unsweetened non-dairy milk (I used coconut milk)
  • 1/2 cup nutritional yeast
  • 1 1/2 teaspoons salt


  1. Peel your potatoes, and slice them into 1/8 inch thick rounds. Try to make them uniform so they cook evenly. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.
  2. Make the creamy sauce: Drain the cashews. In a high-powered blender like a Vitamix, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high for a few minutes until very smooth. It will be a thin, pourable sauce.
  3. Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4 minutes, until translucent. Then add the garlic to the pan and cook, stirring constantly for another minute. Turn off the heat and set the pan aside.
  4. Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce. Layer the rest of the potatoes, and then the rest of the sauce.
  5. Bake for 60 minutes, then check a few potatoes to make sure they are tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick.
  6. Sprinkle vegan parmesan and chopped fresh chives on top, which makes a nice presentation. Serve & enjoy!

Nutrition Facts: 1serving | Calories: 295kcal | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 10g