Classic scalloped potatoes turned plant-based and allergy friendly. These Vegan Gluten Free Scalloped Potatoes are hearty and flavorful all without dairy, gluten, or nuts.
I LOVED scalloped potatoes growing up. And who wouldn't?! Soft, creamy potatoes, sliced so perfectly and doused in a creamy sauce. So delicious!
These days, I don't eat any of the butter or cream found in traditional scalloped potatoes. But that's no reason to not make them.
Jump to:
These Vegan Gluten Free Scalloped Potatoes are packed full of flavor and still diet & allergy-friendly!
Why I love these Vegan Gluten Free Scalloped Potatoes
- Dietary needs - this recipe is plant-based, gluten-free, oil-free, sugar-free, and nut-free. But you'd never know! Your guests won't miss the butter or dairy.
- Super flavorful - this scalloped potato dish is packed with herbs and spices for an incredible depth of flavor. Like Thanksgiving exploded in your mouth!
- Easy to make ahead - oven time can be valuable on Thanksgiving. Feel free to make these scalloped potatoes the day before and reheat in the oven right before dinner
Ingredient Notes & Substitutions
These scalloped potatoes have an ingredient list that's a little longer than my normal recipes. Don't worry!! Most of the list is spices.
The recipe starts by creating a creamy sauce that we'll use to coat the potatoes.
- Non-Dairy Milk: instead of cream, we're using non-dairy milk. I recommend using almond, soy, or oat milk. Coconut milk will work, but it might add a coconut flavor to the dish.
- Vegetable Stock: you can use all milk, but I like to add some vegetable stock because it adds a great depth of flavor without using a million ingredients
- Tahini or Sunflower Seed Butter: many vegan recipes use cashew cream, but to keep this nut free and to remove a step, we'll use some tahini or sunflower seed butter. If you don't have an allergy, feel free to use cashew butter or almond butter.
- Nutritional Yeast: nutritional yeast adds a cheesy flavor that is very helpful in recipes that want to mimic the flavor of dairy. Find nutritional yeast in the spice aisle.
- Miso: miso is a paste made from soybeans. It adds an umami flavor to the dish so I highly recommend it.
- Arrowroot Powder: arrowroot or cornstarch helps to thicken the sauce
- Spices: garlic powder, onion powder, paprika, poultry seasoning, salt & pepper
- Yukon Gold Potatoes: Yukon golds are ideal for scalloped potatoes because they have a deliciously smooth, buttery texture
- Yellow Onion: you can also use a white or red onion
- Garlic
- Fresh Parsley & Thyme: for garnish
How to make Vegan Gluten Free Scalloped Potatoes
Step 1. Preheat the oven to 400°F.
Step 2. Blend the non-dairy milk, vegetable stock, seed butter, nutritional yeast, miso, arrowroot, garlic powder, onion powder, paprika, poultry seasoning, salt, and pepper in a high-speed blender until smooth.
Step 3. Using a mandoline or sharp knife, thinly slice the potatoes.
Step 4. Arrange the sauce, potatoes, and onion in a casserole dish. Start with ⅓ of the sauce, then ½ of the potatoes, then ½ of the onions. Then add the garlic. Add another ⅓ of the sauce, the remaining potatoes, and then the remaining onions. Top with the remaining third of the sauce.
Step 5. Cover the casserole dish with aluminum foil and bake for 60 minutes. Then remove the foil and bake for another 10-15 minutes. Let cool slightly before serving. Garnish with the fresh parsley and thyme. Enjoy!
FAQ & Expert Tips
Cutting a bunch of potatoes can seem like a chore. An easy way to avoid a ton of slicing is by using a mandoline, which is specifically designed to thinly slice potatoes or other vegetables.
If you have a food processor or immersion blender, use that instead. If not, add all the ingredients to a large bowl and whisk thoroughly.
Omit the miso and avoid using soy milk.
Recipe Prayer
Thank you God for this dish. Thank you for the abundance that you have blessed us with. We are grateful for the gifts you have given us. Amen.
More Thanksgiving Sides
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Gluten Free Scalloped Potatoes (Nut-Free)
Ingredients
- 1 ½ Cups Non-Dairy Milk
- 1 ½ Cups Vegetable Stock
- ½ Cup Tahini or Sunflower Seed Butter
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Miso
- 1 Tablespoon Arrowroot Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Teaspoons Paprika
- 2 Teaspoons Poultry Seasoning
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 3 Pounds Yukon Gold Potatoes
- 1 Yellow Onion small diced
- 4 Cloves Garlic minced
- Fresh Parsley & Thyme for garnish
Instructions
- Preheat the oven to 400°F.
- Blend the non-dairy milk, vegetable stock, seed butter, nutritional yeast, miso, arrowroot, garlic powder, onion powder, paprika, poultry seasoning, salt, and pepper in a high-speed blender until smooth.
- Using a mandoline or sharp knife, thinly slice the potatoes.
- Arrange the sauce, potatoes, and onion in a casserole dish. Start with ⅓ of the sauce, then ½ of the potatoes, then ½ of the onions. Then add the garlic. Add another ⅓ of the sauce, the remaining potatoes, and then the remaining onions. Top with the remaining third of the sauce.
- Cover the casserole dish with aluminum foil and bake for 60 minutes. Then remove the foil and bake for another 10-15 minutes. Let cool slightly before serving. Garnish with the fresh parsley and thyme. Enjoy!
Nutrition
Nutrition information is an estimate.
Comments
No Comments