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You have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! in this Potato Gratin. Can be gluten-free and Soy-free. Oil-free option Jump to Recipe
Lets make these Classic Scalloped Potatoes to add to the Thanksgiving menu!
These Scalloped potatoes are Easy, use just a few ingredients, don’t need nutritional yeast for the cheesyness, have no nuts and are creamy, cheesy and all things delicious. Use herbs of choice for variation. Use a combination of veggies such as cauliflower with the potato. Top with a breadcrumb topping. Many options!
Ingredients for Vegan Scalloped Potatoes
- oil to saute. To make without oil, saute the onion in broth. Dry toast the flour for a few mins before using in the sauce.
- Flavor ingredients: onion, garlic, salt, pepper, onion powder, herbs, zest of half a lemon, miso, mustard
- flour – all purpose. Use a mix of rice flour and tapioca starch for gluten-free
- unsweetened non dairy milk to make the creamy sauce. Use light coconut milk, unsweetened almond milk, cashew milk, oat milk or soy milk
- thinly sliced peeled yukon gold potatoes.
How to make Vegan Scalloped Potatoes with Step Pictures
Heat a saucepan over medium heat. Add oil and let it heat up. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lime zest, miso and mustard and mix in and cook for another few seconds.
Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. Mixture will be just slightly thick but will continue to thicken on cooling.
Peel and slice the potatoes. I do this while or after cooking the cream sauce, so the potatoes don’t brown.
Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place layer of non overlapping potatoes and repeat until finished. You want less than 3 layers for even cooking and crispy topping.
Pour all of the sauce over the potatoes. It will look like a lot.
Bake for 1 hour at 350 deg F . Broil for a minute to brown.
Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some reed pepper flakes and maldon sea salt. done!
Can I make this Gluten-free?
To make this gluten-free use 1.5 tbsp rice flour and 1.5 tbsp starch such as tapioca starch and a thicker non dairy milk such as soy milk or cashew milk or thick oat milk
Can I make this without Oil
Dry toast the flour on a skillet over medium heat for 4 to 5 mins, stirring occasionally and set aside.
Saute the onion and garlic in 2 tbsp broth in step 1 until translucent and proceed. Add the flour after mixing in the herbs, miso and mustard. Add half cup non dairy milk and proceed with the rest of the recipe
More Thanksgiving Sides
- Vegan Gravy 1 Pot without mushrooms GF SF Option
- Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
- Potato Sweet Potato Latkes Fritters GF OPTION
- Vegan Spinach Pinwheels with Cream Cheese SF
- Chickpea Spinach Pie with Berbere Spice SF
- Cornbread Stuffing SF
- Sweet Potato Rolls
Vegan Scalloped Potatoes without Nutritional Yeast
Ingredients
- 2-3 tsp olive oil, (see note for oil-free)
- 1/4 cup finely chopped onion
- 3 cloves of garlic, , finely chopped,
- 3 tbsp flour, (all purpose), See note for gluten-free
- 1/2 to 3/4 tsp salt
- 1/2 tsp freshly ground black pepper, ,divided
- 1/4 tsp onion powder
- zest of 1/4 or 1/2 a lemon, (depends on size of lemon and your preference of flavor)
- 1 tsp dried herbs, (I use rosemary and thyme)
- 1/2 tsp miso, (use chickpea miso for soyfree), optional
- 1 tsp stoneground mustard, or 1/2 tsp ground mustard
- 2 cups non dairy milk at room temp, , such as light coconut milk, unsweetened almond milk, cashew milk(1/4 cup cashews blended with 2 cups water), oat milk or soy milk
- 2 large or 3 medium yukon gold potaoes
Instructions
- Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
- Add in half cup of the milk and mix in, add in the another half cup and mix in so that there are no lumps. Add in the rest of the non dairy milk and mix in and bring to a boil. Cook for 3 mins then take off heat. Carefully taste and adjust salt and flavor. This Bechamel sauce will be not be very thick but will continue to thicken as it cools.
- Peel and slice the potatoes into an 1/8th inch thick slices. I do this while or after cooking the cream sauce, so the potatoes don't brown. (If slicing before hand, then store in a bowl of cold water until ready to bake. Then drain, lightly pat with a paper towel and move to the next step.)
- Grease a baking dish or cast iron pan and arrange the slices in an overlapping fashion. You can also place a layer of non-overlapping potatoes, then place over this layer and repeat until finished. You want less than 3 layers for even cooking and crispy topping.
- Pour all of the sauce over the potatoes. It will look like a lot.
- Bake for 1 hour at 350 deg F (176 C) . Check in the center with a toothpick, there should not be any resistance. Continue to bake longer if needed. Broil for a minute to brown the top if needed.
- Garnish with the remaining black pepper and some fresh herbs such as chives. If you are like me you would also sprinkle some red pepper flakes and maldon sea salt and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely amazing! I wasn’t looking for a recipe free of anything, just a 5 star one, and I found this. It was so easy and great! Love the fact that there’s no expensive ingredients nor soaking. I will always come back to this recipe every time. Thank you!!!
Awesome! Yes the recipes here aren’t defined by what they are free of, they are great food ! which happens to also be free of certain ingredients which people search for 🙂
Omitted the lemon zest and added some nutritional yeast, it was delicious (:
nice twist – thanks
The onion powder is not included in the instructions
Thanks Denia! it’s with the black pepper in step one, “Add the flour and herbs,”
My kids liked it so much they begged me to make it again first thing this morning!!!
Yay
I added some vegan cheese to it and my picky husband thought it was great! Thank you. Definitely a winning Béchamel sauce, and a yummy side dish in all.
thank you! yes, it’s very versatile
Made this over the weekend and it was DELICIOUS! I omitted the miso without any problems. While I have been making scalloped potatoes for over 35 years, my daughter declared this the BEST scalloped potatoes EVER! Personally I loved the fact that it was just the right amount for my family of 4 adults although I did probably use more potatoes than the recipe called for as my potatoes on hand were tiny. I filled a 10 inch skillet with a layer and a half of potatoes and there was plenty of sauce, but not so much that everything bubbled over. Thanks for another great recipe! I will absolutely be making this again.
yay!!
I don’t have miso can I omit? Suggestions please???”
yes, use 1 tbsp nutritional yeast instead if you have it
I’d like to make these in the crockpot since I will have a ham in the oven and can’t put it to 350. Any thoughts on how long? 3-4 hours on high?
no idea 🙂
Hi, I would like to make this for an upcoming Christian Passover meal. Can it be made ahead — and if so, is it best to assemble it and refrigerate before baking or is it best to bake it, let it cool, then re-warm before serving? Thank you — it looks really tasty, and I’m looking forward to serving it instead of egg-laden potato kugel.
assemble and store.Make sure all potatoes are covered so they dont dry out or brown because of air exposure. Bake when needed
If I was to use nutritional yeast, how much would you recommend should be added to the sauce. Thanks Richa
1-2 tbsp. Start with 1 and add more.