Creamy Vegan Scalloped Potatoes: 4-Ingredient Comfort Magic

You know those days when only the creamiest, most comforting food will do? That’s exactly when I turn to my favorite creamy vegan scalloped potatoes. I’m serious – this dish is so rich and satisfying, you won’t even miss the dairy! It all started when my cousin came for Thanksgiving and couldn’t have traditional scalloped potatoes. I panicked at first, but then discovered this magical combination of almond milk and nutritional yeast that creates the most velvety sauce imaginable. Now it’s my go-to for cozy family dinners and special occasions alike. The best part? It’s actually simple to make, with layers of tender potatoes soaking up that luscious creamy goodness. One bite and you’ll be hooked!

Why You’ll Love These Creamy Vegan Scalloped Potatoes

Let me tell you why this dish has become my ultimate comfort food – and why it’ll become yours too:

• So creamy you won’t believe it’s dairy-free: That rich, velvety sauce? It’s all thanks to my secret weapon – nutritional yeast! It gives that perfect cheesy flavor without any actual cheese.
• Simple enough for weeknights: Just slice, whisk, layer and bake. Even my teen can make this without calling for help!
• Crowd-pleasing magic: I’ve served this to die-hard dairy lovers who swore they could taste real cream.
• Perfect for any occasion: From Sunday dinners to holiday feasts, it always disappears fast.
• Leftovers (if you have any) taste even better: The flavors meld beautifully overnight.

Trust me, once you try this version, you might never go back to the traditional recipe!

Ingredients for Creamy Vegan Scalloped Potatoes

Here’s what you’ll need to create that dreamy, creamy magic (and why each ingredient matters):

• 4 large russet potatoes – thinly sliced (about 1/8-inch thick) for even layers that cook perfectly
• 2 cups unsweetened almond milk – my favorite for its neutral flavor, but any plant milk works
• 1/4 cup nutritional yeast – this is what gives that “cheesy” depth of flavor!
• 2 tbsp cornstarch – our thickening hero for that luscious sauce consistency
• 2 tbsp olive oil – adds richness and helps the potatoes get golden
• 3 cloves garlic – minced (fresh is best for maximum flavor punch)
• 1 tsp onion powder – trust me, it makes all the difference
• 1 tsp salt – adjust to your taste, but don’t skimp!
• 1/2 tsp black pepper – freshly ground if possible
• 1/4 tsp paprika – for that beautiful golden color on top

See? Nothing fancy – just simple ingredients that come together in the most magical way. I always tell my friends: “Don’t skip the nutritional yeast!” It’s what makes these potatoes truly special.

Equipment Needed for Creamy Vegan Scalloped Potatoes

You won’t need any fancy gadgets for this recipe – just these trusty kitchen staples:

• 9×13 inch baking dish – my go-to for perfect layers (but any similar size works)
• Medium saucepan – for creating that dreamy creamy sauce
• Whisk – essential for smooth, lump-free sauce every time
• Sharp knife or mandoline – for those ultra-thin, even potato slices (careful with fingers!)
• Measuring cups/spoons – because eyeballing never works with sauces

That’s it! I’ve made this with just a knife and basic pans when traveling – it’s wonderfully adaptable.

How to Make Creamy Vegan Scalloped Potatoes

Okay, let’s get to the good stuff – how we transform those simple ingredients into pure creamy bliss! I know it looks fancy when it comes out of the oven, but I promise it’s easier than you think. Here’s exactly how I do it, with all my little tricks along the way.

Preparing the Creamy Sauce

This sauce is where the magic happens! In your saucepan, whisk together the almond milk, nutritional yeast (don’t skip this!), cornstarch, minced garlic, onion powder, salt, and pepper until smooth. Here’s my secret – whisk constantly as you heat it over medium. You’ll feel the sauce start to thicken after about 5 minutes. When it coats the back of a spoon nicely, you’re golden! Remove from heat immediately – we don’t want it too thick yet because it’ll thicken more in the oven.

Layering the Potatoes

Now for the satisfying part! Grease your baking dish lightly, then layer half your potato slices evenly across the bottom. No need to be perfect, but try to avoid big gaps. Pour half that luscious sauce right over the top, letting it seep between the slices. Repeat with remaining potatoes and sauce – this double layer ensures every bite gets creamy goodness. Sprinkle that paprika on top for color (it makes such a difference when serving!).

Baking the Creamy Vegan Scalloped Potatoes

Cover tightly with foil (this keeps the moisture in) and bake at 375°F for 45 minutes. You’ll smell that garlicky goodness wafting through your kitchen! Then, uncover and bake another 15 minutes until the top gets that perfect golden crust. The real test? Slide a knife into the center – the potatoes should be tender with no resistance. Let it rest 10 minutes before serving (I know, the wait is torture!) so the sauce sets up beautifully.

Tips for Perfect Creamy Vegan Scalloped Potatoes

After making this dish dozens of times (and yes, a few early disasters!), here are my can’t-live-without tips:

• Slice those spuds thin and even! I swear by my $20 mandoline – it’s safer than a knife and gives uniform 1/8-inch slices that cook perfectly. Too thick? They won’t soften properly. Too thin? Mush city!
• Patience makes perfect sauce: If your sauce seems thin after mixing, don’t panic! It thickens dramatically in the oven. But if it’s still watery after heating, whisk in another teaspoon of cornstarch mixed with cold milk.
• The rest is best: I know it’s tempting to dive right in, but letting it sit 10 minutes after baking lets the sauce set up beautifully. Otherwise, it’ll ooze everywhere when you serve.
• Golden top trick: For extra crispiness, broil for the last 2-3 minutes – just watch closely so it doesn’t burn!

Follow these and you’ll get restaurant-worthy results every single time!

Ingredient Substitutions for Creamy Vegan Scalloped Potatoes

Life happens – maybe you’re out of almond milk or someone’s allergic to cornstarch. No worries! Here are my tried-and-true swaps that still deliver that creamy dreaminess:

• Milk alternatives: Cashew milk makes it extra rich (my favorite swap!), while oat milk adds subtle sweetness. Soy milk works in a pinch but can thicken more, so thin with a splash of water.
• Thickener options: Arrowroot powder works 1:1 for cornstarch. For gluten-free folks, tapioca flour also does the trick – just whisk really well!
• No nutritional yeast? Try 1 tbsp white miso paste for umami depth (but reduce salt). It won’t taste cheesy, but still delicious.
• Oil-free version: Skip the olive oil – the sauce still thickens beautifully without it!

The beauty? You can mix and match these based on what’s in your pantry!

Serving Suggestions for Creamy Vegan Scalloped Potatoes

Oh, the possibilities! This dish plays so well with others – here’s how I love to serve it:

• Sunday dinner star: Pair with roasted Brussels sprouts and my maple-glazed tempeh for the ultimate comfort meal.
• Holiday showstopper: It’s become our must-have at Thanksgiving alongside mushroom Wellington and cranberry salad.
• Weeknight easy: Just add a crisp green salad with lemony dressing – dinner’s done in minutes!
• Potluck perfection: Bring it alongside grilled portobello mushrooms and watch it disappear first.

Truth? I’ve even eaten leftovers straight from the fridge at midnight. No judgment here!

Storing and Reheating Creamy Vegan Scalloped Potatoes

Here’s the deal – these potatoes taste even better the next day! Just let them cool completely, then cover tightly with foil or transfer to an airtight container. They’ll keep beautifully in the fridge for 3-4 days. When reheating, I’ve found the oven works best – pop them back in at 350°F for about 20 minutes until warmed through. If you’re in a hurry, microwave works too, but the sauce might get a bit runny. Pro tip: Add a splash of almond milk before reheating to keep that creamy texture perfect!

Nutritional Information for Creamy Vegan Scalloped Potatoes

Here’s what you’re getting in each delicious serving (about 1/6 of the dish): roughly 210 calories, with 7g of good-for-you fats from that olive oil, 32g of energizing carbs from the potatoes, and a surprising 6g of plant-based protein thanks to the nutritional yeast! The sodium comes in around 420mg – though this can vary based on your almond milk brand. And get this – zero cholesterol and 4g of fiber per serving! Just remember, exact numbers might shift slightly depending on your specific ingredients, but one thing stays the same – it’s wholesome comfort food you can feel good about.

Frequently Asked Questions About Creamy Vegan Scalloped Potatoes

I get so many questions about this recipe – here are the ones that pop up most often (with all my honest answers!):

Can I use sweet potatoes instead of russets?
Absolutely! I’ve made a gorgeous orange version with sweet potatoes that my kids adore. Just know they’ll be slightly sweeter and may cook faster – check tenderness at 40 minutes. Purple potatoes make a stunning holiday dish too!

How can I make this gluten-free?
Good news – it’s already gluten-free as written! Just double-check that your nutritional yeast and plant milk are certified GF if that’s a concern. I always use Bob’s Red Mill nutritional yeast for this.

Why isn’t my sauce thickening properly?
Usually means the cornstarch didn’t activate. Make sure to whisk constantly while heating to at least a gentle simmer. If still thin, mix 1 tsp cornstarch with 2 tbsp cold milk and stir it in, then heat another minute.

Can I prep this ahead of time?
You bet! Assemble everything, cover, and refrigerate overnight. Just add 10-15 minutes to baking time since it’ll be cold. The sauce might thicken more in the fridge – thin it with a splash of milk if needed.

What’s the best substitute for nutritional yeast?
In a pinch, 1 tbsp white miso paste adds great umami (reduce salt). It won’t be cheesy, but still delicious! Or try 2 tbsp ground cashews for creaminess.

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