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Our vegan scalloped potatoes are cheesy, creamy and luxuriously decadent—so much so that no one will believe they’re completely plant-based.
With so much cream, butter and cheese in the classic recipe, it seems like it would be almost impossible to make a plant-based version of scalloped potatoes. But with a few quick and reliable swaps, we created a creamy, saucy and well-seasoned batch of vegan scalloped potatoes.
The “cheesy” sauce employs traditional French technique—unlike most vegan cheese sauces, which involve cashews or blenders. We’ll start by making a roux with vegan butter and flour, which will then become a Mornay sauce with nondairy milk, vegan cheese, and plenty of thyme, nutmeg and pepper. The sauce is used to smother a bed of thinly sliced potatoes, and everything slowly bakes together for an hour and a half, allowing the potatoes to really soak up the sauce and turning the top golden brown. Use that hands-off time to make the rest of your vegan Christmas recipes!
Ingredients for Vegan Scalloped Potatoes
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- Vegan butter: Reach for a quality vegan butter for the best flavor.
- All-purpose flour: The flour will be mixed with the melted vegan butter to create a roux, which serves as the foundation for the vegan Mornay sauce.
- Soy milk: While we suggest soy milk, feel free to use other non-dairy milk alternatives, such as oat milk or almond milk. Just be careful with coconut milk and others like it, which may impart a strong flavor to the cheese sauce.
- Dairy-free cheddar cheese: This is the time to splurge on the best vegan cheese brands. Make sure to use a cheddar-flavored cheese that’s already shredded.
- Nutritional yeast: Nutritional yeast is deactivated, so it doesn’t have the same rising properties as other yeasts. It’s used here as a flavor enhancer, as it naturally tastes nutty and cheesy.
- Thyme: While optional, I highly recommend adding thyme to the dish. It adds an herbaceous, earthy, slightly floral flavor that gives the dish nuance and makes the potatoes that much cozier.
- Pepper and nutmeg: Sharp and woodsy, pepper and nutmeg are small but mighty spices that cut some of the richness from the plant-based butter, milk and cheese.
- Potatoes: Peel 2 pounds of russet potatoes, then thinly slice them to about an 1/8-inch thickness.
Directions
Step 1: Make the sauce
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Preheat your oven to 350°F. In a small saucepan, melt the vegan butter over medium heat. Add the minced garlic and cook it for one minute. Stir in the all-purpose flour until it’s smooth.
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Gradually pour in the soy milk while whisking continuously to ensure the mixture is lump-free.
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Bring the mixture to a boil,