It’s easy to make creamy vegan scalloped potatoes by using silken tofu instead of a flour-thickened dairy sauce. A dish of pure comfort, this vegan potato casserole recipe is one you’ll love serving on cold fall and winter evenings!
It’s best to use firm potatoes such as red skinned or golden (aka Yukon gold). Russets tend to be mealy and are more likely to fall apart — they’re better for mashed potatoes and stews. But if you have a surplus on hand, by all means, use them.
What to serve with vegan scalloped potatoes
As a main dish, serve with a steamed or roasted green vegetable — broccoli, Brussels sprouts, or asparagus.
While you’ve got the oven going at 400º F, you can roast any of the above vegetables, or any melange of your favorite vegetables to roast. To round out the meal, any kind of simple green salad would be perfect.
These plant-based scalloped potatoes can also be served as a side dish with festive holiday or special occasion meals, in which case it will yield more servings.
Photos by Hannah Kaminsky, BittersweetBlog.com.
- 6 large or 8 medium potatoes, preferably red-skinned or golden
- 2 tablespoons vegan butter
- 1 large or 2 medium onions, quartered and thinly sliced
- 12.3-ounce package firm silken tofu
- 1/2 cup unsweetened plant-based milk
- Salt and freshly ground pepper to taste
- 1 cup vegan mozzarella cheese shreds, optional
- 3/4 cup fine fresh breadcrumbs for topping
- Paprika for topping
- 2 tablespoons finely chopped fresh parsley for topping, optional
- Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel and slice about 1/4-inch thick.
- Preheat the oven to 400º F.
- Heat the vegan butter in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
- Puree the tofu with the plant-based milk in a food processor until completely smooth.
- Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly. Don’t worry if the potato slices break apart. Gently stir in the vegan mozzarella, if using.
- Season with salt and pepper and stir again. This is quite a mild dish, so you’ll have to salt judiciously, especially if not using cheese.
- Transfer the mixture to a lightly oiled 1 1/2-quart shallow baking dish. You can neaten up the top layer as shown in the photos, or just pat in. It will taste the same, and will be good! Top with breadcrumbs, a sprinkling of paprika, and optional parsley.
- Bake until the top is golden and slightly crusty, 30 to 40 minutes. Let the casserole cool for 5 minutes, then scoop out of the baking dish to serve.
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