Try to slice as evenly as possible so the potatoes will cook evenly. Peel and thinly slice Yukon Gold potatoes, and layer them in a casserole dish. This is just to start the cooking process as they will cook through while in the oven. Set cream sauce aside. Blend on high for 1-2 minutes. Vegan Scalloped Potatoes. Pour the sauce over the potatoes. Creamy vegan coconut potatoes are like cheater scalloped potatoes. No peeling, slicing, or cooking the sauce separately. Nutritional yeast – This is what will give these paleo scalloped potatoes that cheesy flavor without any dairy. Yeah, you heard me right. I prefer lite canned coconut milk as it makes the sauce creamier and richer. Heat the vegan buttery spread and onion in a pan. Vegan Scalloped Potatoes Recipe Tips. Tips: Please read the blog post for some helpful tips. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they are SO easy to make. Bone broth – Any other type of broth will work, but I like to use bone broth for extra nutrients! Dot with more vegan buttery spread and green onions. Add the non-dairy milk and gluten free flour, and cook until the sauce thickens. Peel and slice potatoes to 1/8” thickness. Cashews: You can use 1/2 cup (128 grams) of cashew butter instead of soaked cashews. Plant-based milk: You can use any plant-based milk like cashew milk, almond milk, soy milk, coconut milk. Be careful not to over-boil the potatoes at the beginning. They’re tasty, filling, low in fat, budget-friendly, and so incredibly beloved. If you can’t have coconut, just sub for any other unsweetened dairy-free milk. How do you make vegan scalloped potatoes? Coconut milk – I recommend using full-fat for the creamiest sauce. Nope, these little dudes are a one and done type recipe. There are so many ways to make potatoes – fries, chips, mashed, hashed, nacho-ed (yeah, seriously)…and, scalloped – which is why you’re here! I make these vegan scalloped potatoes 2-3 times a month because, well, why not? In a high-powered blender (Vitamix recommended), add soaked and drained cashews, coconut milk (or plant milk), vegetable broth, garlic cloves, nutritional yeast, and salt.