Vegan Scalloped Potatoes

Aerial view of Vegan Scalloped Potatoes in a green baking dish
Front shot of Vegan Scalloped Potatoes in a baking dish with towel on the side
Close up shot of Vegan Scalloped Potatoes with wooden spatula
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Scalloped Potato is a classic dish served with friends and family around the table, making memories. This Vegan twist to the original will still be full of creamy garlic richness we all know and love with the bonus of being dairy-free. We hope these Vegan Scalloped Potatoes become a regular family favorite.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins



Preheat oven to 400 °F/ 204 °C, place a rack in the center of the oven and prepare a 9 x 13-inch baking dish with nonstick spray.
Peel the potatoes and slice them into rounds or use the thick slicing disk on your food processor then set aside.
Sauté the onion, garlic, and parsley with the olive oil in a small skillet till translucent and fragrant then set aside
Using a high-powered blender mix the broth, milk, silken tofu and salt until a smooth creamy consistency.
Layer the potato slices in the baking dish, then top with the cooked seasonings and the cream mixture.
Bake for 60 minutes and test if the potatoes are cooked, and fork-tender if not, bake again for 10-20 minutes until cooked through with a thick creamy sauce.
Remove from the oven, serve warm and enjoy.

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