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vegan scalloped potatoes

This recipe came together quick and easy. I had 2 potatoes lying around and some cashews soaking in the fridge and I just thought this would be perfect for an easy scalloped potatoes AND it’s the perfect side dish for Easter weekend!

This idea came from the latest video for a segment I like to call RECIPE?! It’s me making something I’ve never made before starting with what’s in the fridge and just going for it. Luckily, this actually turned out to be edible on the first attempt. It tastes exactly how I remember scalloped potatoes tasting, but without all the heavy, guilt-laden dairy products. Watch it now!


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vegan scalloped potatoes

Course Appetizer, Main Course, Side Dish
Keyword potatoes, scalloped potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Soak 3 hours
Total Time 50 minutes
Servings 6 servings
Author Lauren Toyota



  • 2 medium white potatoes
  • 1 C thinly sliced white onion
  • 1 C raw soaked cashews soaked for min. of 3 hrs or overnight
  • 3/4 C almond milk
  • 4 tsp lemon juice
  • 1 tsp miso paste
  • 1 tsp tahini
  • 1/4 C vegan butter melted
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp arrowroot flour/starch
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper can sub ground pepper
  • 2 tsp fresh thyme
  • 1/4 tsp smoked paprika can sub paprika
  • 1/4 C daiya mozzarella style shreds
  • extra pinch of sea salt & ground pepper between the layers of potatoes


  1. Preheat the oven to 400F.
  2. Slice the potatoes into thin rounds using a mandolin and set aside.
  3. Drain and rinse the soaked cashews and place them in a high-powered blender with almond milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and pepper and combine until smooth.
  4. Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and pepper. Top with the remaining 1/3 of sauce. Sprinkle daiya mozzarella shreds evenly on top. Bake for 30 mins.


    • Lauren Toyota 4 years ago

      Us too! It’s our fave 🙂 Thanks for checking us out!

  • Kimberley Burfoot 4 years ago

    If I made this again, I would skip the onion or reduce & mince it. The sliced onions changed the texture in an unwelcome way.
    My omni husband loved it and I’m sure he will ask for it again. My clean eating 10 year old had to put ketchup on it 😀
    I thought the sauce was great since its oil free. While it doesn’t remind me of the boxed process garbage I used to eat, it was tasty in its own right.
    Thanks for the recipe!

    • Lauren Toyota 4 years ago

      Hey Kimberly
      Glad you and the family liked it! Certainly any recipe is meant to be adjusted to however you like it. Thanks for visiting the site 🙂

  • LazyAvocado 3 years ago

    Any tips for no oil/no butter cooking for this dish?

  • CreativelyTwisted 3 years ago

    This was incredible!!! I used to love Scalloped Potatoes but never be able to finish them because of the gross layers of oily fat and this had none of that! It was light and delicious with all of the flavour!
    I had to make it without the onion and garlic because my stomach hates me and I didn’t have anything available to grate on top but it was perfect anyway!! I even danced through my house after the first bite, I was so happy!

    Thank you 💕

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