Scalloped potatoes are always a hit, whether you make them for a weeknight dinner or a holiday gathering. You get the carb-y goodness of potatoes, a cheesy cream sauce, and the top layer gets brown and crispy in the oven, which is the perfect contrast to the tender layers underneath. My vegan scalloped potatoes have everything you love about the traditional recipe, minus the dairy!
How to Make Vegan Scalloped Potatoes
Enjoy friends! If you make this vegan scalloped potatoes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Russet potatoes – Starchy potatoes are best for scalloped potatoes, so use Russet or Yukon Gold. Vegan butter – Here’s how to make your own vegan butter. Yellow onions Sea salt and ground black pepper Garlic – You can switch things up by using roasted garlic! Flour Veggie broth – Use store-bought vegetable broth or make your own vegetable broth. Almond milk Nutritional yeast Vegan shredded cheddar cheese – Choose a variety that melts well. Parsley
