Vegan Scalloped Potatoes Recipe

Name: Vegan Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for brushing the baking dish; 8 ounces silken tofu; 2 tablespoons blanched, sliced almonds; 2 tablespoons nutritional yeast; 2 tablespoons lemon juice; 1 garlic clove; Kosher salt and freshly ground black pepper; 1 medium onion, chopped; 1/2 cup chopped fresh parsley leaves, plus more leaves for garnish; 1 tablespoon chopped fresh thyme leaves; 2 pounds large yellow new potatoes, peeled and cut into 1/8-inch rounds; 1 1/2 cups unsweetened refrigerated almond milk (not shelf stable)

Servings: persons

3 tablespoons olive oil, plus more for brushing the baking dish
8 ounces silken tofu
2 tablespoons blanched, sliced almonds
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 garlic clove
Kosher salt and freshly ground black pepper
1 medium onion, chopped
1/2 cup chopped fresh parsley leaves, plus more leaves for garnish
1 tablespoon chopped fresh thyme leaves
2 pounds large yellow new potatoes, peeled and cut into 1/8-inch rounds
1 1/2 cups unsweetened refrigerated almond milk (not shelf stable)

1
Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil.
2
Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.
3
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes.
4
Remove from heat and stir in the parsley and thyme.
5
Transfer the onion-herb mixture to a small bowl.
6
(There's no need to wipe out the skillet; there's a lot of flavor in there.)
7
Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat.
8
Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.
9
Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer.
10
Season with 1/2 teaspoon salt and few grinds of pepper.
11
Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture.
12
Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper.
13
Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.
14
Cover the dish with foil and bake until just bubbly, about 30 minutes.
15
Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more.
16
Sprinkle with parsley leaves and let rest for 10 minutes before serving.

901

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for brushing the baking dish, 8 ounces silken tofu, 2 tablespoons blanched, sliced almonds, 2 tablespoons nutritional yeast, and more.

Yes, Vegan Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Scalloped Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions