Creamy Vegan Scalloped Potatoes with Cashew Cream Easy Recipe for Perfect Comfort Food

“You sure you don’t want to try a bite?” my friend asked, holding out a small dish of what looked like the creamiest, most inviting scalloped potatoes I’d ever seen. I was skeptical—vegan scalloped potatoes? Without cheese or cream? But the aroma was warm and comforting, a mix of tender potatoes and a subtle nutty fragrance that hinted at something special. I took a cautious forkful, and honestly, my taste buds did a little happy dance.

This recipe for creamy vegan scalloped potatoes with cashew cream came to life during a spontaneous dinner gathering when dairy was nowhere to be found in my fridge. I was juggling a mountain of work and really needed something that didn’t require hours of babysitting. So, I whipped up a batch of cashew cream on a whim, layered it with thinly sliced potatoes, and popped it in the oven. The result? A dish so rich and velvety that even my omnivore friends were asking for seconds.

What struck me most was how the cashew cream managed to mimic that silky texture you crave in scalloped potatoes, without a trace of heaviness. It’s the kind of comfort food that feels like a warm hug on a chilly evening, yet leaves you light and satisfied. This recipe has since become my go-to for weeknight dinners and holiday spreads alike. And honestly, it’s a quiet little victory every time someone comments on how “creamy” and “rich” it tastes—never guessing it’s completely plant-based.

That night, as the kitchen filled with the gentle bubbling of the casserole, I realized this recipe wasn’t just about food—it was about creating comfort without compromise. That’s why this creamy vegan scalloped potatoes with cashew cream recipe has stuck around in my rotation: it’s dependable, delicious, and just a little bit magical in how it transforms simple ingredients into something unforgettable.

Why You’ll Love This Recipe

Having tested this creamy vegan scalloped potatoes with cashew cream recipe countless times, I can honestly say it’s one of those dishes that wins every time. Whether you’re a longtime vegan, someone easing into plant-based meals, or just craving a cozy side that doesn’t weigh you down, this recipe hits all the right notes.

• Quick & Easy: Ready in just about 60 minutes total, including bake time, making it doable even on busy weeknights.
• Simple Ingredients: You probably already have most of the staples for the cashew cream in your pantry, and potatoes are always a reliable base.
• Perfect for Comfort Food Cravings: Great alongside roasted veggies or a fresh salad, perfect for cozy dinners or holiday gatherings.
• Crowd-Pleaser: It’s consistently a hit whenever I bring it to potlucks or family dinners, appealing to vegans and non-vegans alike.
• Unbelievably Delicious: The cashew cream provides a rich, velvety texture that mimics traditional dairy-based scalloped potatoes without the heaviness.

This recipe stands out because of the homemade cashew cream that blends into a silky sauce with just the right hint of garlic and nutritional yeast for a subtle, cheesy undertone. Unlike other vegan scalloped potato recipes I’ve tried, this one never feels grainy or bland—it’s smooth and balanced, with a touch of fresh thyme adding a savory depth that really sets it apart.

Plus, it’s versatile enough to tweak based on what you have at home or your dietary needs. Honestly, this creamy vegan scalloped potatoes recipe isn’t just a side dish—it’s a reminder that comfort food can be wholesome, satisfying, and totally plant-based.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh components that bring everything together beautifully.

• Potatoes: About 3 pounds (1.4 kg) of Yukon Gold or Russet potatoes, thinly sliced – Yukon Golds hold their shape nicely and add a buttery flavor.
• Raw Cashews: 1 ½ cups (225 g), soaked for at least 4 hours or overnight – this is the base for the creamy sauce.
• Unsweetened Plant-Based Milk: 1 cup (240 ml), such as almond or oat milk – use unsweetened to avoid altering the flavor.
• Garlic: 3 cloves, minced – adds that classic savory punch.
• Nutritional Yeast: ⅓ cup (30 g) – gives a subtle cheesy flavor; I recommend Bob’s Red Mill for consistent quality.
• Lemon Juice: 2 tablespoons (30 ml) – brightens the sauce and balances richness.
• Olive Oil: 2 tablespoons (30 ml) – for sautéing garlic and adding richness.
• Onion Powder: 1 teaspoon (5 g) – enhances flavor depth.
• Dried Thyme: 1 teaspoon (1 g) – optional, but highly recommended for a lovely herbal note.
• Salt: 1 ½ teaspoons (8 g), or to taste – essential for seasoning.
• Black Pepper: ½ teaspoon (1 g), freshly ground – adds subtle heat.
• Breadcrumbs: ½ cup (50 g), optional for topping – use gluten-free if needed.
• Fresh Parsley: A handful, chopped, for garnish – adds color and freshness.

If you want to swap things up, almond flour can replace breadcrumbs for a gluten-free topping, and coconut milk works well in the cream for a richer flavor. In summer, I sometimes add thin slices of fresh zucchini for a seasonal twist, layering them between the potatoes.

Equipment Needed

• High-Speed Blender: Essential for making smooth cashew cream; a Vitamix or Blendtec works best, but any powerful blender can do.
• Mandoline or Sharp Knife: For thinly slicing potatoes evenly – I’ve learned the mandoline saves so much time and ensures consistent cooking.
• Large Baking Dish: Approximately 9×13 inches (23×33 cm) – perfect for layering the potatoes and sauce.
• Mixing Bowls: For soaking cashews and mixing ingredients.
• Skillet: For sautéing garlic before blending into the cream.
• Measuring Cups and Spoons: For precise ingredient amounts.

If you don’t have a mandoline, a sharp knife with careful slicing will work just fine—just take your time. For the blender, if you only have a basic model, soak the cashews longer and blend in smaller batches to get a creamy texture. A glass or ceramic baking dish works best to avoid sticking and to brown evenly.

Preparation Method

1. Soak the Cashews: Place 1 ½ cups (225 g) of raw cashews in a bowl and cover with water. Let soak for at least 4 hours, or overnight for best creaminess. Drain before use. (Tip: If short on time, soak in hot water for 1 hour.)
2. Preheat Oven and Prepare Potatoes: Set your oven to 375°F (190°C). Using a mandoline or sharp knife, slice 3 pounds (1.4 kg) of potatoes into 1/8-inch (3 mm) thick rounds. Rinse the slices to remove excess starch, then pat dry with a clean towel.
3. Sauté Garlic: In a small skillet, heat 2 tablespoons (30 ml) olive oil over medium heat. Add 3 minced garlic cloves and cook for 1–2 minutes until fragrant but not browned. Remove from heat.
4. Make Cashew Cream: In your blender, combine soaked cashews, sautéed garlic with oil, 1 cup (240 ml) unsweetened plant milk, ⅓ cup (30 g) nutritional yeast, 2 tablespoons (30 ml) lemon juice, 1 teaspoon (5 g) onion powder, 1 teaspoon (1 g) dried thyme, 1 ½ teaspoons (8 g) salt, and ½ teaspoon (1 g) black pepper. Blend on high until completely smooth, about 2 minutes. (If the sauce is too thick, add a splash more plant milk.)
5. Assemble the Dish: Lightly grease your 9×13 inch (23×33 cm) baking dish. Layer a third of the potato slices evenly on the bottom. Pour a third of the cashew cream over the layer. Repeat twice more, ending with the cream on top.
6. Add Topping (Optional): Sprinkle ½ cup (50 g) of breadcrumbs evenly on top for a crunchy crust. (Use gluten-free breadcrumbs if needed.)
7. Bake: Cover the dish tightly with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until the top is golden and sauce is bubbly. You’ll know it’s done when the potatoes are tender—test with a fork; it should slide in easily without resistance.
8. Rest and Garnish: Let the scalloped potatoes sit for 10 minutes after baking to thicken up. Sprinkle with freshly chopped parsley before serving.

Quick tip: If your potatoes seem dry after baking, don’t hesitate to drizzle a bit more plant milk over the top during the last 10 minutes. This keeps everything luscious.

Cooking Tips & Techniques

One thing I learned early on is that soaking the cashews long enough is key to getting that perfectly creamy sauce. Rushing this step leads to a gritty texture that’s just no good. Also, slicing the potatoes evenly is crucial—too thick, and they won’t cook through; too thin, and the layers get mushy. The mandoline has saved me from many uneven slices (and uneven cooking disasters!).

When blending the cashew cream, patience pays off. Blend until silky smooth, scraping down the sides a few times. If your blender isn’t super powerful, blend in smaller batches or add a bit more plant milk to help it along.

Covering the dish for most of the bake time traps moisture and steams the potatoes, ensuring tenderness without drying out. Then uncovering lets the top crisp up nicely. I’ve found that the optional breadcrumb topping adds a delightful crunch, but if you want to keep it fuss-free, the creamy layer on top is just as satisfying.

Another tip: don’t skip the lemon juice—it brightens the sauce and cuts through some of the richness, making the dish feel balanced. Freshly ground black pepper added at the end gives it a subtle kick that keeps your palate interested.

When you’re juggling dinner prep, you can soak cashews earlier in the day or even the night before, and prep potatoes right before baking. This way, you’re not scrambling last minute, which I learned the hard way during a hectic weeknight.

Variations & Adaptations

This creamy vegan scalloped potatoes recipe is flexible enough to suit different tastes and dietary needs.

• Gluten-Free Option: Swap breadcrumbs for almond flour or crushed gluten-free crackers for a crunchy topping that’s safe for gluten sensitivities.
• Herb Twist: Add fresh rosemary or sage instead of thyme for a seasonal flavor shift. Fresh herbs folded between layers add a bright, fragrant touch.
• Spicy Kick: Stir in ¼ teaspoon (1 g) smoked paprika or cayenne pepper into the cashew cream for a subtle warmth that pairs nicely with the creaminess.
• Dairy-Free Cheese Add-In: Mix in ¼ cup (25 g) vegan shredded cheese with the cashew cream for an extra cheesy vibe.
• Vegetable Boost: Layer in thin slices of zucchini, mushrooms, or caramelized onions for added texture and flavor. I once added sautéed leeks and loved the subtle sweetness it brought.

For a quicker version when short on time, you can steam the potato slices for 5 minutes before assembling. This jumpstarts the cooking and shortens baking time.

Serving & Storage Suggestions

Serve this creamy vegan scalloped potatoes warm, straight from the oven, ideally alongside a crisp green salad or sautéed greens like kale or spinach for balance. It also pairs wonderfully with dishes like crispy broccoli salad with bacon crunch or a hearty lentil loaf for a full meal.

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The flavors deepen and the sauce thickens, making it even more comforting the next day. Reheat gently in the oven or microwave, adding a splash of plant milk if it seems dry.

This dish freezes well too—portion it out and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly to preserve the creamy texture.

Nutritional Information & Benefits

Per serving (based on 8 servings): approximately 280 calories, 12g fat, 35g carbohydrates, 5g protein, and 4g fiber.

The cashew cream provides healthy monounsaturated fats and plant-based protein, while the potatoes offer potassium and vitamin C. Nutritional yeast adds a boost of B vitamins and a savory depth without dairy.

This recipe is naturally gluten-free (if you skip breadcrumbs or use a gluten-free topping) and dairy-free, making it suitable for a variety of dietary preferences. It’s a wholesome comfort dish that feels indulgent but is surprisingly gentle on digestion and overall nutrition.

Conclusion

This creamy vegan scalloped potatoes with cashew cream recipe has earned a special place in my kitchen because it combines simplicity with indulgence in a way that’s just so satisfying. It’s a dish that feels like a classic comfort food but is made fresh, light, and plant-powered. Whether you’re feeding a crowd or just treating yourself, this recipe invites a little calm and joy to the table.

Feel free to customize it with your favorite herbs or veggies, and don’t shy away from playing with the spice level to make it your own. I love how this recipe proves that vegan dishes can be just as rich and comforting as their traditional counterparts.

If you give this a try, I’d love to hear how it turns out or what twists you add in your kitchen. Sharing food stories makes every bite taste even better!

Frequently Asked Questions

Can I make the cashew cream ahead of time?

Yes! You can prepare the cashew cream up to 2 days ahead and store it in the refrigerator. Just give it a quick stir before assembling your dish.

What if I don’t have a high-speed blender?

Use the strongest blender you have and soak the cashews longer (overnight if possible). Blend in smaller batches and add extra plant milk to help smooth out the sauce.

Can I use other nuts instead of cashews?

Cashews work best for creaminess, but soaked blanched almonds or macadamia nuts can be alternatives. The texture and flavor will vary slightly.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently and add a bit of plant milk if needed to loosen the sauce.

Is this recipe suitable for gluten-free diets?

Absolutely! Just omit the breadcrumbs or use gluten-free alternatives for the topping.

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