Vegan Scalloped Potatoes

Ditch the typical scalloped potatoes that load up on cheese, cream, and salt, and whip up a batch of these thinly sliced, perfectly seasoned potatoes that will calm those cravings and kill the guilt.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 6


  • 6 large Idaho potatoes
  • 2 cups unsweetened almond milk
  • 2 cups vegan soft cheese
  • ½ cup minced scallions
  • 2 tsp. chopped thyme
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. ground black pepper


  • With a mandoline, slice the potatoes thinly.
  • In a large mixing bowl, combine the potatoes, almond milk, cheese, scallions, thyme, garlic powder, onion powder, and pepper.
  • Preheat the oven to 400°F and prepare a 9" × 13" casserole dish with olive oil spray. Pour the potato mixture into the casserole dish, and bake for 45–60 minutes, or until bubbly and golden brown.
  • Remove from oven and allow to set and thicken for about 10–15 minutes before serving.