Vegan Scalloped Potatoes Recipe | Kathy's Vegan Kitchen (2024)

These creamy, oil-free, smoky, vegan scalloped potatoes are mouth-watering and delicious. This vegan scalloped potatoes recipe is the perfect dish for a weeknight dinner or any holiday, and it can be made ahead of time and cooked when needed.

Nothing tastes better than this vegan scalloped potato recipe's 'cheesy' goodness. However, that same creamy, dreamy taste can easily be achieved using only vegetables and NO OIL! My oil-free, smokey, vegan, easy scalloped potatoes recipe is also nut-free, so you can dive into savory, creamy potatoes without guilt.

Although vegan, non-dairy cheeses exist today, most brands are still full of preservatives and fat. However, making cheese sauce that tastes just as delicious as real cheese is possible with vegetables and a few creative ingredients.

For instance, the base cheese sauce for this scalloped potato recipe is the same base I use for a chili cheese dip, artichoke spinach dip, and even vegan chili mac.

For example, thevegan cheese sauce used in this scalloped potato recipe has a smokey, garlicky flavor. All I did was switch out some of my original cheese sauce ingredients to get the taste I was looking for.

I also chose baby red potatoes for the base because they are softer and cook well when baked.

Vegan Cheese Sauce Ingredients

Also, the cheese sauce can be made in advance to prepare food ahead of time. This recipe makes about 4 cups of sauce, so you will have two extra plus cups to use for pasta or to add to any of your other favorite recipes. You can even separate some sauce before adding the paprika and liquid smoke. That way, you can flavor a separate batch for a different recipe.

• Baking Potatoes: Baking potatoes have a relatively high starch content that gives you that soft and fluffy inside, making them the perfect creamy base for a cheese sauce.
• Carrots: Carrots provide color and texture to a vegan cheese sauce.
• Nutritional Yeast: Also called "nooch," nutritional yeast is the vegan cheese flavor for the sauce.
• Lemon Juice: The lemon juice gives the sauce the acidic component to make it taste like real cheese.
• Onion Powder: Dried onion powder brings a hint of onion flavor.
• Garlic Powder: I love combining garlic powder and onion powder for a savory combination.
• Smoked Paprika: Smoked paprika add a little smokey flavor to the recipe.
• Organic Vegetable Broth: Vegetable broth is savory and salty, giving the sauce some depth.
• Tamari, Liquid Aminos, or Soy Sauce: Use any of these choices interchangeably to add a salty, savory taste to the sauce. This is also called umami flavor.
• Water: Water helps thin the ingredients, so it is just the right texture.
• Liquid Smoke (I used Hickory Flavor): Liquid smoke provides the smokey flavor in this vegan scalloped potato recipe.

Potato Ingredients

• Baby Red Potatoes: I chose baby red potatoes for their buttery, soft texture. I leave the skins on.
• White Onion: White onion has a strong flavor and works well in seasoning and flavoring red potatoes.
• Garlic: Garlic is the savory of this recipe. I always choose fresh garlic when possible.
• Salt: A little salt brings out natural flavors in the recipe.
• Pepper: I prefer ground fresh pepper to season most recipes.
• Chives (optional garnish): Green onions and scallions are both from the same onion species, whilechives are considered an herband come from different plant species.

How to Make Scalloped Potatoes

• Once the cheese sauce is made, I suggest cutting potatoes using a mandoline and then layering the potato slices in a casserole pan, slightly overlapping the potato slices.
• Begin by layering the thinly sliced potatoes in the base of the pan, slightly overlapping in a circular direction.
• Conversely, use a square or rectangular pan. Next, add diced onion and minced garlic.

• Next, I add the creamy vegan cheese sauce and spread it gently to cover the top, allowing it to sink into the crevices.

• Then, repeat the process, layering potatoes and the other ingredients and ending with cheese sauce.
• As a result, all the layers bake into the potatoes, which absorb the flavors. The chives add color and additional flavor to the recipe.

We could have eaten the pan of scalloped potatoes in one sitting, but we restrained ourselves only to take some for lunch tomorrow.

Recipe FAQs

Tips

• Whenever I make the vegan cheese sauce, I plan to make meals throughout the week, such as mac and cheese, or use it for a breakfast burrito.
• My kids love vegan cheese sauce on broccoli or cauliflower.
• Make the cheese sauce beforehand, and add it to the scalloped potatoes before baking.
• Adding a shallot or leek gives the potatoes a more savory flavor.
• Add jalapeno to add a little heat.
• Mix more sautéed mushrooms and red pepper as an entree potato dish than a side dish.
• Scalloped potatoes freeze well for up to 3 months. When reheating, thaw completely before reheating in the oven.

The next time you're craving cheesy potatoes, try this vegan scalloped potatoes recipe. You will LOVE them!

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