How many servings does this recipe make?

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

What ingredients do I need for Vegan Scalloped Potatoes (For A Large Toaster Oven)?

You need 6 ingredients. The key ingredients include: 3 -4 yukon gold potatoes (I used 3 1/2 medium large), 1 (12 ounce) package mozzarella cheese (I used Kaas soy), 1 1/2 cups hot coconut milk (use the unsweetened), 1 large sweet onion (chopped medium), and more.

Is Vegan Scalloped Potatoes (For A Large Toaster Oven) suitable as seafood?

Yes, Vegan Scalloped Potatoes (For A Large Toaster Oven) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Vegan Scalloped Potatoes (For A Large Toaster Oven)?

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

Vegan Scalloped Potatoes (For A Large Toaster Oven)

Name: Vegan Scalloped Potatoes (For A Large Toaster Oven)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 yukon gold potatoes (I used 3 1/2 medium large); 1 (12 ounce) package mozzarella cheese (I used Kaas soy); 1 1/2 cups hot coconut milk (use the unsweetened); 1 large sweet onion (chopped medium); 2 tablespoons flour (I used spelt); salt and pepper

Try this homemade Vegan Scalloped Potatoes (For A Large Toaster Oven) recipe the whole family will love. Made with gold potatoes, mozzarella cheese, hot…

This Vegan Scalloped Potatoes (For A Large Toaster Oven) relies on simple, everyday ingredients such as flour (i used spelt) and salt and pepper. It comes together quickly and makes 4 servings, at about 221 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

3 -4 yukon gold potatoes (I used 3 1/2 medium large)
1 (12 ounce) package mozzarella cheese (I used Kaas soy)
1 1/2 cups hot coconut milk (use the unsweetened)
1 large sweet onion (chopped medium)
2 tablespoons flour (I used spelt)
salt and pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
221 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Vegan Scalloped Potatoes (For A Large Toaster Oven)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions