Creamy, dreamy, and completely plant-based—these scalloped potatoes will steal the show at every holiday table, potluck, or cozy Sunday supper.

I still remember the first holiday after my sister went vegan. We were scrambling to find a side dish that felt just as indulgent as the classic butter-and-cream version our grandmother used to make. After three test batches (and a lot of cashew soaking), this silky, garlicky, “cheesy” casserole emerged from the oven bubbling like lava. One bite and even the die-hard dairy lovers around the table asked for the recipe. Since then, these scalloped potatoes have become our most-requested dish—for Thanksgiving, Christmas, Easter, and every family reunion in between. If you’re looking for a show-stopping main-dish-worthy side that happens to be 100 % vegan, you just found it.

Why This Recipe Works

Ultra-creamy cashew base: Soaked cashews blend into the silkiest, most luxurious sauce—no floury aftertaste, no coconut dominance.
Double cheese factor: Nutritional yeast and vegan shredded cheese create depth, stretch, and that nostalgic “au gratin” vibe.
Mandoline magic: Uniform ⅛-inch slices guarantee every potato cooks at the same rate—no crunchy middles.
Infused garlic milk: Gently simmering the sauce with smashed garlic cloves and fresh thyme perfumes every layer.
Golden crust hack: A quick broil at the end + a sprinkle of panko + a drizzle of olive oil = restaurant-worthy crunch.
Make-ahead friendly: Assemble up to 24 hours in advance; just add 10 extra minutes to the covered bake time.
Main-dish worthy: Add a can of white beans or lentils between the layers for a complete protein-packed entrée.

Ingredients You'll Need

Russet or Yukon Gold potatoes are classic; Russets give you the fluffiest texture while Yukons hold their shape beautifully. Look for firm, smooth-skinned tubers—no green spots or sprouts. If you can only find baby potatoes, slice them into ⅛-inch coins and proceed as directed; the bake time remains the same.

Raw cashews create the velvety sauce. Buy pieces rather than wholes to save money, and always taste a few before soaking—rancid cashews will ruin the dish. If you’re nut-free, substitute an equal weight of sunflower seeds plus 1 tablespoon of white miso for creaminess and umami.

Unsweetened soy milk has the highest protein content, helping the sauce emulsify without curdling. Oat milk works too, but avoid almond or rice milk—they’re too thin and can separate.

Nutritional yeast is your “cheesy” backbone. Choose large-flake rather than powder for better meltability. Store it in the freezer to keep the B-vitamins potent and the flavor fresh.

Vegan shredded cheese adds stretch. Look for one that lists potato starch or tapioca starch in the first five ingredients—that’s what gives you the pull-apart effect. My favorite brands are Violife and Miyoko’s, but any meltable shreds will work.

Fresh thyme and a whisper of nutmeg echo classic French gratin flavors. Don’t skip the nutmeg; it amplifies the cheesy perception without screaming “dessert spice.”

How to Make Cheesy Vegan Scalloped Potatoes With Cashew Cream Sauce

Soak the cashews

Place 1 cup raw cashews in a heat-proof bowl, cover with boiling water, and let stand 30 minutes. (Overnight in cold water also works.) Drain and rinse; this softens the skins so your sauce is 100 % smooth.

Preheat & prep dish

Heat oven to 400 °F (204 °C). Lightly grease a 9×13-inch ceramic or glass baking dish with olive oil. Glass lets you monitor browning; ceramic holds heat for a longer, gentler bake.

Slice potatoes uniformly

Using a mandoline set to ⅛-inch, slice 3 lbs potatoes. Keep slices in a bowl of cold water to prevent oxidation while you work. Drain and pat dry before assembly—excess water dilutes the sauce.

Start the garlic-thyme milk

In a saucepan combine 3 cups unsweetened soy milk, 3 smashed garlic cloves, 4 sprigs fresh thyme, ½ tsp ground nutmeg, and 1 tsp salt. Bring just to a simmer over medium heat, then remove from heat, cover, and steep 10 minutes. Strain and discard solids; you now have aromatic infused milk.

Blend cashew cream

In a high-speed blender combine drained cashews, infused milk, ¼ cup nutritional yeast, 2 Tbsp white miso, 1 Tbsp lemon juice, 1 tsp onion powder, and ½ tsp smoked paprika. Blend on high 60 seconds until silky. Taste and adjust salt—the sauce should be slightly over-seasoned; potatoes are bland and will dilute flavor.

Layer & cheese

Shingle one-third of the potato slices in overlapping rows. Pour one-third of the cashew cream over top; sprinkle with ½ cup vegan shredded cheese. Repeat twice more, finishing with cream and cheese. Press down to ensure liquid seeps between layers.

Cover & bake

Spray a piece of parchment with oil and lay it directly on the potatoes (prevents sticking). Cover dish tightly with foil. Bake 45 minutes; the steam will par-cook the potatoes and start thickening the sauce.

Uncover & brown

Remove foil and parchment, scatter ¼ cup panko mixed with 1 Tbsp olive oil over surface. Return to oven 20–25 minutes until potatoes are fork-tender and top is deep golden. If you want more blistering, switch to broil for 2–3 minutes, watching closely.

Rest & serve

Let stand 15 minutes; this sets the sauce so slices hold their shape. Garnish with fresh chives or extra thyme leaves for color. Serve hot or warm—leftovers reheat like a dream.

Expert Tips

Cut consistency

A mandoline is worth the drawer space; even a $20 plastic model works. If using a knife, stack slices and trim into matching rectangles for picture-perfect layers.

Prevent curdling

Never let the infused milk reach a rolling boil; high heat can cause soy proteins to seize. A gentle shimmer at the edge is all you need.

Quick-soak trick

Forgot to soak? Cover cashews with water in a microwave-safe bowl, microwave 3 minutes, then let stand 10 minutes. Drain and proceed.

Double batch

Recipe doubles perfectly in a deep 4-qt enameled braiser; add 15 minutes to the covered bake time. Great for potlucks—reheats well in a slow cooker on the “warm” setting.

Thickness test

Insert a paring knife through the center; if it slides out with no resistance, you’re done. Under-baked potatoes will feel rubbery; over-baked ones turn mushy.

Overnight flavor

Flavors meld overnight. Bake the day before, cool completely, refrigerate, then reheat covered at 350 °F for 25 minutes. Finish under broiler for fresh crunch.

Variations to Try

Sweet-potato swap: Replace half the potatoes with orange sweet potatoes for a beta-carotene boost and autumn color.
Smoky kale layer: Massage 4 cups chopped kale with 1 tsp olive oil, ½ tsp smoked salt, and a squeeze of lemon; tuck between potato layers for green veg power.
Truffle upgrade: Swap 1 Tbsp of the olive oil in panko for white-truffle oil; finish with a whisper of fresh grated truffle if budget allows.
Buffalo twist: Stir ¼ cup Buffalo-style hot sauce into the cashew cream; top with crumbled vegan blue cheese during the last 5 minutes of broiling.
Mediterranean: Add ½ cup oil-packed sun-dried tomatoes (drained and sliced) and ½ cup pitted Kalamata olives between layers; finish with fresh oregano.
Protein powerhouse: Stir one 15-oz can of rinsed cannellini beans or green lentils into the sauce before layering for a 17 g protein entrée portion.

Storage Tips

Refrigerate: Cool completely, cover tightly, and refrigerate up to 5 days. The flavors actually improve on day two as the garlic and thyme meld.

Freeze: Bake, cool, then cut into individual portions. Wrap each in parchment, then foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350 °F for 20 minutes or microwave 2–3 minutes.

Make-ahead: Assemble through step 6, cover with plastic wrap (press directly onto surface to prevent oxidation), then foil. Refrigerate up to 24 hours. Add 10 minutes to the covered bake time, then proceed with broiling.

Reheat for a crowd: Return whole casserole to a 350 °F oven, covered, for 25 minutes. Remove cover, broil 3 minutes to restore crunch. Add a splash of soy milk if edges look dry.

Frequently Asked Questions

Soy and oat milk have enough protein to emulsify the sauce. Almond, rice, or coconut milk can separate or add unwanted sweetness. If you must substitute, choose “barista” style oat milk for best results.

Peeling gives the silkiest texture, but if you’re using thin-skinned Yukon Golds you can scrub well and leave skins on for a rustic look and extra fiber. Slice just a smidge thicker (3⁄16-inch) to compensate.

Yes—use oat milk and replace miso with chickpea miso or 1 tsp sea salt. The protein content will be lower, so simmer the sauce an extra 2 minutes to reduce slightly and prevent separation.

Either the cashews weren’t soaked long enough or your blender isn’t powerful enough. Soak 10 minutes longer, then blend on high a full 90 seconds. If your blender struggles, pass the sauce through a fine-mesh sieve before baking.

Absolutely. Use an 8×8-inch pan and reduce the covered bake to 35 minutes, uncovered to 15. All other steps remain identical.

As written, yes—there’s no flour in the sauce and panko can be swapped for gluten-free panko or crushed rice crackers. Double-check labels on vegan cheese and miso to be certain.