Vegan Scalloped Potatoes

Nothing tastes better than the ‘cheesy’ goodness of vegan scalloped potatoes. That same creamy, dreamy taste can easily be achieved using only vegetables and NO OIL! My oil-free smokey vegan scalloped potatoes recipe is also nut-free, so dive into savory, creamy potatoes without any guilt. 

Although vegan, non-dairy cheeses exist in today’s world,  most brands are still full of preservatives and fat. Making cheese sauce that tastes just as delicious as real cheese is possible with vegetables and a few creative ingredients.

For instance, the base cheese sauce for this scalloped potato recipe is the same base I use for a variety of my vegan recipes:

• Vegan Chili Mac
• Buffalo Cauliflower Mac and Cheese
• Healthy Mac and Cheese
• Vegan Hash Brown Casserole
• Cheesy Spinach Artichoke Dip Fat-Free and Fabulous
• Mustard Cheese Dip
• Chili Cheese Dip
• Tater Tot Nachos
• Vegan Guilt-Free Potato Nachos A Game Day Treat!

For example, the Vegan Cheese Sauce used in this scalloped potato recipe has a smokey, garlicky flavor. All I did was switch out some of the ingredients in my original cheese sauce to get the flavor I was looking for.

I  also chose baby red potatoes for the base, because they are generally softer and cook well when baked.

Also, the ‘cheese sauce’  can be made in advance if you wish to prepare food ahead of time. This recipe makes about 4 cups of sauce, so you will have two extra plus cups in order to use for pasta or to add to any of your other favorite recipes. You can even separate some sauce before adding the paprika and liquid smoke. That way you can flavor a separate batch for a different recipe.

WHAT INGREDIENTS ARE NEEDED TO MAKE VEGAN SCALLOPED POTATOES?

MAKING THE SMOKEY CHEESE SAUCE FOR VEGAN SCALLOPED POTATOES

SMOKEY “CHEESE” SAUCE

• Baking Potatoes
• Carrots
• Nutritional Yeast
• Lemon Juice
• Onion Powder
• Garlic Powder
• Smoked Paprika
• Organic Vegetable Broth
• Tamari, Liquid Aminos, or Soy Sauce
• Jalapeno
• Water
• Liquid Smoke (I used Hickory Flavor)

VEGAN SCALLOPED POTATOES

• Baby Red Potatoes
• White Onion
• Garlic
• Salt 
• Pepper 
• Chives (optional garnish)

Once the cheese sauce is made, and the potatoes are sliced thin, it is all about layering in a casserole pan.

Begin by layering the thinly sliced potatoes in the base of the pan, slightly overlapping in a circular direction. Conversely, a square or rectangular pan may be used.

Next, I add the creamy vegan cheese sauce and spread it gently to cover the top, allowing it to sink into the crevices.

Then, repeat the entire process again, layering potatoes and the other ingredients and ending with cheese sauce on top. As a result, all the flavors are layered together, covered, and baked to perfection. Chives and added for a little bonus on top. 

To be honest, we could have easily eaten the entire pan of scalloped potatoes, but we restrained ourselves only so we could take some for lunch tomorrow.

IF YOU LOVE WONDERFUL OIL-FREE POTATO RECIPES, GIVE THESE ARE TRY

• Smashed Red Potato Recipe
• Vegan Mashed Potatoes Recipe
• Garlic Roasted Potatoes
• Potatoes with Pesto
• Twice Baked Potatoes
• Breakfast Potatoes
• Lemony Miso Roasted Potatoes
• Chili and Lime Roasted Red Potatoes
• Potato Tacos
• Vegan Hash Brown Casserole
• Steak Fries & Crispy Air Fryer Steak Fries Recipe
• Oven-Baked Fries Perfect Crispy Oil-Free and Garlic
• Skinny AF Sweet Potato Fries
• Greek Potato Salad
• Pesto Potato Salad

Yield: 12 servings

Vegan Scalloped Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

These creamy, oil-free, smoky, vegan scalloped potatoes are mouth-watering and delicious. They are the perfect dish for a weeknight dinner or any holiday, and they can be made ahead of time and cooked when needed.

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Ingredients

Smokey "Cheese" Sauce

• 3 regular size Baking Potato (3 cups)
• 3 Carrots (1 1/2 cups)
• 1/2 cup Nutritional Yeast
• 1 Tablespoon Lemon juice
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 Tablespoon Smoked Paprika
• 1 cup Organic Vegetable Broth
• 1 Tablespoon Tamari, Liquid Aminos, or Soy Sauce
• 1 seeded and veined Jalapeno
• 1/2 cup Water
• 2 Tablespoons Liquid Smoke (yes Tablespoons)

Scalloped Potatoes

• 15 Baby Red Potatoes, sliced thin
• 1 large, diced White Onion (1 cup)
• 3 cloves, minced Garlic
• pinch of Salt to taste
• pinch of Pepper to taste

Instructions

Smokey "Cheese" Sauce

• Wash three averaged sized baking potatoes; cut into large chunks (leave skins on potatoes)
• Clean and cut three large carrots and cut them the same size as potatoes
• Cover in water
• Boil for 20 minutes
• While potatoes are boiling, put the vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, garlic, liquid smoke, and soy sauce in a blender
• Drain potatoes and carrots
• Put potatoes and carrots into a blender; blend until smooth
• The mixture will be thick; add water
• Transfer ‘cheese’ mixture into a container for storage or use now

Scalloped Potato Base

• Pre-heat oven to 350 degrees
• Wash and slice red potatoes thin
• I always rinse them again in a colander just to make sure I get all the first off the first time
• Dice onion

Assemble in Pan

• In a non stick casserole dish (I used a stone casserole dish I love)
• Put a single layer of potatoes on the bottom of the pan in a circle (make sure it is just one layer; the potatoes can touch and overlap but not too much)
• Sprinkle with salt and pepper
• Using half the chopped onion, cover potatoes with onion
• Then do the same with the garlic
• Add 1 and 1/2 cup 'cheese sauce' over the top of the potatoesNow repeat the entire process, layering potatoes again, sprinkle with salt and pepper, then onion, garlic, and cheese sauce.
• Cover with aluminum foil and put it in the oven for 1 hour.
• Remove pan from oven and remove aluminum foil
• Sprinkle with chopped fresh chives
• Cook for an additional 30 minutes uncovered, until brown and bubbly
• Let sit for 5-10 minutes prior to serving

Did you make this recipe?

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