Cheesy Vegan Scalloped Potatoes

Written by Sheri Goodman Graham

On May 25, 2022
Vegan Potatoes

Recipe from


  • 3 1/2 lbs. potatoes (I use yukon gold)
  • 2 small/medium yellow onions
  • 5 cloves garlic (or more)

For the creamy sauce:

  • 1 1/2 cups raw cashews
  • 2 cups plain soy milk (unsweetened)
  • 1 3/4 cups vegetable broth
  • 2/3 cup nutritional yeast
  • 1 1/2 Tbsp. white miso paste (or 1 1/2 tsp. salt)1/2 tsp. smoked paprika (or more)

Garnish (optional):

Chives, thyme, sage, rosemary, parsley, etc.


  1. Quick soak the cashews: in a bowl, cover the raw cashews with hot water (~160°F / 71°C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*
  2. Preheat oven to 400°F (204°C).
  3. Dice onions and mince garlic.In a skillet over medium-high heat, sauté onions with a little salt for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) Add garlic, stir, and sauté 1 more minute. Set aside.
    Meanwhile, thinly slice the potatoes about 1/8-inch thick. Set aside.
  4. Make the creamy sauce: drain water from the soaked cashews and add them to a high-powered blender with the rest of the sauce ingredients. Blend for 1 minute or until smooth.In a 9 x 13-inch casserole dish (lightly sprayed or buttered to help prevent sticking if desired), begin layering. Layer half the potatoes, then the entire onion/garlic mixture, then pour half the sauce on top.Layer the rest of the potatoes and pour the remaining sauce on top. (Potatoes should be mostly submerged – you can gently press down if needed.)
  5. Bake for 60 minutes or until crust is lightly golden and potatoes are cooked through.
  6. Add garnishes if desired and salt/pepper to taste.

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