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    Home > Recipes > Thanksgiving

    Vegan Scalloped Potatoes

    Published: Nov 7, 2021 · Modified: Oct 11, 2022 by Iosune · This post may contain affiliate links · 2 Comments

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    Photo of a casserole of vegan scalloped potatoes with the words vegan scalloped potatoes
    Photo of a plate of vegan scalloped potatoes with the words vegan scalloped potatoes

    Vegan scalloped potatoes, a wonderfully comforting recipe perfect to enjoy during holidays like Thanksgiving. It only requires 10 ingredients!

    Photo of a plate and a casserole of vegan scalloped potatoes

    The first time I tried these vegan scalloped potatoes I could not believe how scrumptious they were. How can such a simple and affordable ingredient turn into such a wonderfully delicious dish? I still can't believe it!

    However, I've always been a superfan of potatoes, because they are so versatile and flavorful. So I made my own scalloped potatoes recipe and it turned out SO good! A super comforting dish made with only 10 ingredients and perfect for Thanksgiving.

    How to make vegan scalloped potatoes

    • Preheat the oven to 350ºF or 180ºC.
    • Add the vegan butter to a saucepan and when it’s melted, add the garlic and the onion and cook over medium-high heat until golden brown.
    • Add the flour, whisk until there are no lumps, and cook for 1 more minute.
    • Gradually pour in the vegetable stock and whisk until well combined. Then add in the plant milk, salt, and pepper, and whisk again until it's combined. 
    • Cook for 1 or 2 more minutes or until the sauce thickens. Remove from the heat and set aside.
    • Grease a 9×13 inch baking dish (about 23×33 cm). Place half of the potatoes on the bottom of the pan and top evenly with half of the sauce. Then sprinkle evenly half of the vegan shredded cheese. 
    • Top evenly with the remaining sliced potatoes, the other half of the sauce, and the other half of the vegan shredded cheese.
    • Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes.
    • Serve your vegan scalloped potatoes immediately.
    Close-up photo of a casserole of vegan scalloped potatoes

    Ingredients and tips

    • Vegan butter: to make this scalloped potatoes recipe you can use store-bought vegan butter, but our homemade version is super easy to make and healthier. Oil is also a good choice, though.
    • Garlic.
    • Onion: feel free to customize your easy scalloped potatoes with any type of onions.
    • All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think using a different type of flour, like gluten-free flour blend, would also work. However, you may need to adjust the amount of it.
    • Vegetable stock: vegetable stock is the best choice for your vegan scalloped potatoes because it enhances its flavor. Making your own vegetable stock at home is a good idea, but feel free to use a store-bought version if you want. However, you could also use water.
    • Unsweetened plant milk: any type of unsweetened plant milk will work, but I used soy milk.
    • Salt: to make this scalloped potatoes recipe I used ionized salt, but feel free to use any kind of salt.
    • Ground black pepper: fresh ground black pepper tastes great. However, I find the store-bought version to be more convenient and easier to measure with a teaspoon.
    • Yukon gold potatoes: they are the best type of potatoes to make these easy scalloped potatoes, but if you can’t find them, don’t worry and use what you have on hand.
    • Vegan shredded cheese: this ingredient is completely optional, but it’s totally worth it!
    • You can serve your vegan scalloped potatoes as a part of your Thanksgiving dinner.

    What are scalloped potatoes?

    Scalloped potatoes are a casserole of thin-sliced potatoes combined with butter, cheese, garlic, and onion, among other ingredients. It is a creamy and buttery-flavored dish.

    Looking for more vegan Thanksgiving recipes?

    • Vegan Turkey
    • Vegan Meatloaf
    • Cauliflower Steak
    • Vegan Stuffing
    • Vegan Shepherd's Pie
    Photo of a casserole of vegan scalloped potatoes

    Did you make these vegan scalloped potatoes?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    Square photo of a casserole of vegan scalloped potatoes

    Vegan Scalloped Potatoes

    Vegan scalloped potatoes, a wonderfully comforting recipe perfect to enjoy during holidays like Thanksgiving. It only requires 10 ingredients!
    5 from 2 votes
    PRINT PIN RATE
    Course: Main Dish, Vegan Thanksgiving
    Cuisine: British
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 15 minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • ¼ cup vegan butter
    • 4 cloves of garlic, minced
    • 1 onion, finely chopped
    • ¼ cup all-purpose flour
    • 1 cup vegetable stock
    • 2 cups unsweetened plant milk, I used soy milk
    • 1 and ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 3 pounds Yukon gold potatoes, peeled and sliced â…› inch thick (about 0.3 mm)
    • ½ cup vegan shredded cheese, optional
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    Instructions

    • Preheat the oven to 350ºF or 180ºC.
    • Add the vegan butter to a saucepan and when it’s melted, add the garlic and the onion, and cook over medium-high heat until golden brown, stirring frequently.
    • Add the flour, whisk until there are no lumps, and cook for 1 more minute.
    • Gradually pour in the vegetable stock, and whisk until well combined. Then add in the plant milk, salt, and pepper, and whisk again until combined. 
    • Cook for 1 or 2 more minutes or until the sauce thickens. Remove from the heat and set aside.
    • Grease a 9×13 inch baking dish (about 23×33 cm). Place half of the potatoes on the bottom of the pan and top evenly with half of the sauce. Then sprinkle evenly half of the vegan shredded cheese. 
    • Top evenly with the remaining sliced potatoes, the other half of the sauce, and the other half of the vegan shredded cheese.
    • Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes, or until the potatoes are golden brown and tender.
    • Serve immediately or store leftovers in an airtight container in the refrigerator for up to 5 days.

    Notes

    • Vegan butter can be replaced with oil.
    • I’ve only made this recipe using all-purpose flour, but I think using a different type of flour, like gluten-free flour blend, would also work. However, you may need to adjust the amount of it.
    • You can customize your scalloped potatoes recipe with your favorite type of onion.
    • Feel free to replace soy milk with any type of unsweetened plant milk.
    • You can also use water instead of vegetable stock, although vegetable stock is the best choice because it enhances the flavor of the vegan scalloped potatoes. 
    • Yukon gold are the best type of potatoes for this recipe, but if you can’t find them, don’t worry and use what you have on hand.

    Nutrition

    Serving: 1serving | Calories: 174kcal | Carbohydrates: 21.9g | Protein: 4g | Fat: 8.4g | Saturated Fat: 3g | Sodium: 694mg | Fiber: 1.7g | Sugar: 3.8g

    More Vegan Thanksgiving Recipes

    • BEST Vegan Mac and Cheese (Baked or Stovetop)
    • The BEST Vegan Meatloaf
    • Vegan Stuffed Shells
    • Lentil Loaf

    Reader Interactions

    Comments

    1. Lynn Riley says

      December 10, 2021 at 2:17 pm

      5 stars
      I made this yesterday and loved it. Thank you. I did find a vegan cheese here in my small rural town. One I can eat made of potato starch and pea protein. I won't use the ones made of soy oil. I'll be doing this recipe again this winter. Lynn

      Reply
      • Iosune Robles says

        December 13, 2021 at 10:50 am

        Hi Lynn! So glad you liked it 🙂

        Reply

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