Vegan scalloped potatoes aren’t just a side dish to enjoy over the holidays. They’re a nutritious and easy meal to pull off any day of the week. Layered potatoes, sauteed onion and a creamy cheese sauce come together for an explosion of flavor with a melt-in-your-mouth texture.
These potatoes are buttery and soft and get their craveable cheesy taste from a homemade butternut squash sauce.
How To Make The Cheesy Sauce
The cheese sauce is based on my Creamy Nacho Sauce. It’s made with 9 ingredients and is versatile enough to smother on anything.
To make the sauce the perfect consistency for vegan scalloped potatoes, heat up 2 1/2 cups on the stove and simply thin it out with 1/2 cup of plant based milk, vegan butter and Better Than Bouillon No Chicken Base. This sauce will take the scalloped potatoes to an entirely new level.
How To Prepare The Potatoes
It doesn’t matter what type of potatoes you use in this dish. I use yellow potatoes but use whatever variety you have on hand. The recipe will still turn out delicious!
For the best results, peel the potatoes, slice into thin discs and place into an ice bath. Keeping the potatoes in the ice bath will prevent them from browning while the other potatoes are being prepared.
Get buttery soft potatoes by bringing a large pot of water to a boil. Add the potatoes and allow the water to once again reach a boil. Let the potatoes cook for 5 minutes and then strain them from the water.
To cut down prep time, I use a mandoline to slice the potatoes. If you haven’t thought about investing in one, I highly recommend it to save time and to get nice uniform cuts. I like using this Benriner Mandoline.
How To Make Vegan Scalloped Potatoes
Preheat the oven to 375°F and grease a baking dish with vegan butter. As the oven heats up, thinly slice one yellow onion. Get a pan set to medium heat on the stove, add a splash of extra virgin olive oil and sauté the onions until they are soft and browned, around 5 minutes. Remove the onions off heat and set aside.
Start assembling the dish by placing half of the potatoes into the baking dish. Using a spatula, gently pat the potatoes down flat. Layer the onions on top and pour half of the cheese sauce into the baking dish. Next, add the rest of the potatoes, distributing them evenly in the baking dish. As the last step, spread the remaining cheese sauce over everything, using the spatula to smooth any lumps and bumps. Bake for 35 mins and finish off by broiling for a crisp brown top.
For the best flavor, these cheesy scalloped potatoes are best served piping hot – when the creaminess of the cheese sauce really comes through. It also reheats nicely the next day and can be stored in the fridge for several days.
Try making scalloped potatoes for your next family meal and leave a review below. Don’t forget to tag @PlantBasedDogGuy on Instagram.
Flavorful, cheesy and buttery vegan scalloped potatoes baked to perfection. Enjoy as a side dish or main meal for the whole family.
- 1 Medium Sized Butternut Squash
- 6 Tablespoons Nutritional Yeast
- 6 Tablespoons Extra Virgin Olive Oil
- 4 Tablespoons Apple Cider Vinegar
- 4 Tablespoons Soy Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Sea Salt
- 2 Tablespoons Sriracha Sauce (less or more depending on spice level)
- 1/2 Cup Coconut Milk
- 2 1/2 Cups Cheese Sauce
- 1/2 Cup Plant Based Milk (I used cashew milk but feel free to use any type.)
- 1 Teaspoon Better Than Bouillon No Chicken Base
- 2 Tablespoons Plant Based Butter + More For Greasing Baking Dish
- 4 - 5 Medium Sized Yellow Potatoes
- 1 Yellow Onion
HOW TO MAKE THE CHEESE SAUCE
- Peel and roughly cube the butternut squash.
- Put a medium sized pan on the stove. Set to medium-high heat and add extra virgin olive oil. When the pan is hot, add the butternut squash and sauté until soft. As the squash is sizzling, season with salt and pepper.
- Once the butternut squash is soft, around 8 minutes, (you'll see char marks on the outside of the cubes), put in a blender.
- Add all the other ingredients into the blender and mix until a smooth cheese sauce develops.
- Reserve 2 1/2 cups of the cheese sauce and put into a saucepan. Place on low heat. Add 1/2 cup plant based milk, 2 tablespoons of plant based butter and Better Than Bouillon No Chicken Base.
- Stir and simmer until nicely mixed. Turn off heat and set aside.
HOW TO PREPARE THE POTATOES
- Prepare an ice bath for the potatoes. Do this by filling a large container with ice and cold water.
- Start by working on one potato at a time. Peel off the skin and then slice into thin discs. Add them to the ice bath as you go. If using a mandoline, slice the potatoes to a thickness of 1/8".
- Set a large pot filled with water on high heat. When the water is at a rolling boil, strain the potatoes and add them into the pot.
- Allow the water to once again reach a boil. Let the potatoes cook for 5 minutes and then strain them from the water.
- Preheat the oven to 375°F and grease a baking dish with vegan butter.
- As the oven heats up, thinly slice one yellow onion.
- Get a pan set to medium heat on the stove, add a splash of extra virgin olive oil and sauté the onions until they are soft and browned, around 5 minutes. Remove the onions off heat and set aside.
- Start assembling the scalloped potatoes by placing half of the potato discs into the baking dish. Using a spatula, gently pat the potatoes down flat.
- Layer the onions on top and pour half of the cheese sauce into the baking dish.
- Next, add the rest of the potatoes, distributing them evenly in the baking dish.
- As the last step, spread the remaining cheese sauce over everything, using the spatula to smooth any lumps and bumps.
- Bake in the oven for 35 mins at 375°F. To get a crisp and browned top, finish off by broiling for 3 minutes.
- Serve while the scalloped potatoes are hot.
Before baking the potatoes, boil for 5 minutes to achieve a buttery soft texture.
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Amount Per Serving Calories 205Total Fat 11gSodium 273mgCarbohydrates 24gFiber 1.5gProtein 5g
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