Great as a side dish – or a main meal, let’s be real – these homemade scalloped potatoes are totally vegan and totally DELICIOUS. If you have a deep love for potatoes like I do, you’ll love this recipe. These scalloped potatoes are also oil-free, soy-free, and gluten-free.
Vegan Scalloped Potatoes
I make these vegan scalloped potatoes 2-3 times a month because, well, why not? They’re tasty, filling, low in fat, budget-friendly, and so incredibly beloved. When I eat them for leftovers, I like to add in some Field Roast Smoked Apple Sage Sausages (made from grain, not animals) for a little pizzazz. And it just gives me a better excuse to enjoy scalloped potatoes for breakfast.
Did I mention we eat these as a meal, not as a side dish? Did I mention that we love these vegan scalloped potatoes that much?!
This recipe has a cheesy-no-cheese flair thanks to the nutritional yeast. If you don’t have nutritional yeast in your pantry, I highly recommend it. 1) It’s delicious and I’m addicted 2) It’s fortified with B12, which you should pay attention to as a vegan since you aren’t consuming B12-supplemented animals.
To slice my potatoes thin, I use a mandoline. Slicing with a knife would produce uneven slices (unless you’re a total knife ninja), with varying thickness, and same-size slices are pretty vital to properly cooked scalloped potatoes. A mandoline slicer is a great, efficient tool to have in the kitchen.
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Vegan Scalloped Potatoes
Great as a side dish - or a main meal, let's be real - these homemade scalloped potatoes are totally vegan and totally DELICIOUS. This recipe is also oil-free, soy-free, and gluten-free.
- 5 cups potatoes peeled and thinly sliced*
- 2 cups non-dairy milk, plain unsweetened
- 1.5 cups vegetable stock
- 1/3 cup nutritional yeast
- 1 tsp or cube vegetable bouillon optional but adds flavor and salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme leaves
- 1/4 tsp paprika
- pepper to taste
- pinch of cayenne
- 3 tbsp cornstarch or arrowroot powder
- 1/4 cup cold water
First, submerge your potato slices in a bowl of cold water to prevent oxidation.
Preheat the oven to 425 degrees Fahrenheit.
In a medium pot, whisk together the milk, vegetable stock, nutritional yeast, vegetable bouillon, onion powder, garlic powder, thyme, paprika, pepper, and cayenne.
Bring the sauce mixture to a simmer, stirring frequently.
In a small bowl, mix together the cornstarch and cold water until there are no clumps.
Pour the cornstarch mixture into the simmering sauce and whisk well. When thickened, remove the pot from heat.
Drain the potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Give the casserole dish a good shake so the sauce gets in the nooks and crannies of the potatoes.
Do the same with the remaining potatoes and sauce.
Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes - or until the potatoes are fork tender.
Let sit for 5-10 minutes and serve.
*I use a mandoline to slice the potatoes with a 2.5mm blade