Cheesy Vegan Scalloped Potatoes

    2 rating(s)
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    Avatar of MollyM


    Preheat oven to 350F degrees.
    Slice potatoes and set aside.
    Heat Earth Balance in a skillet and add onions, garlic, and parsley. Saute for 5 minutes on medium heat.
    Add the cream and stir to combine. Add the flour and salt and stir for 30 seconds.
    Slowly pour in the creamer and stir until mixture thickens, 1-2 minutes. Turn off heat and set aside.
    Place 1/4 cup of cheese sauce on the bottom of a 8-inch x 11-inch baking pan.
    Place a third of the potatoes over the sauce.
    Place half of the chard over the potatoes.
    Place a third of cheese sauce over the chard.
    Repeat (another third of potatoes, the rest of the chard, another third of the cheese sauce).
    Add the last layer of potatoes and then pour over the remaining cheese sauce.
    With a spoon, evenly distribute the onion and garlic mixture on top of the cheese sauce.
    Place in the oven and baked uncovered for 60 minutes.
    Meanwhile, make the cheese sauce by placing potato, carrot, and onion in a pan, cover with 2 cups of water and simmer for 20 minutes with the lid on.
    Turn off heat, and add Earth Balance, nutritional yeast, turmeric, and salt. Stir to combine until melted.
    Pour mixture into a blender and blend until creamy, about one minute on medium. You might need to scrape the sides down from the blender a couple of times for everything to get incorporated.
    Add coconut milk to the blender and continue to blend until mixture is creamy throughout.
    Add black pepper at the end and stir to combine.


    1 recipe of cheese sauce (see below; or purchase shredded vegan cheese cheddar flavor from health food store)
    4 cup thinly sliced potatoes, 1/4 inch thick (4 potatoes, 625 gram)
    3 tablespoons vegan butter (50 gram)
    1 onion diced (1 cup, 120 gram)
    4 cloves garlic, minced
    1/3 cup parsley (8 gram)
    1 tablespoon rice flour (30 gram)
    1 teaspoon salt (6 gram)
    1/2 cup unsweetened soy milk creamer (120 ml)
    1/2 bunch chard, sliced

    Cheese Sauce
    1 russet potato, peeled and cut into bite-sized pieces (1.5 cup, 240 gram)
    1 cup carrot, cut into 1/2 inch rounds (130 gram)
    1/4 yellow onion, diced (1/2 cup, 65 gram)
    2 cup water (475 ml)
    1/2 cup Earth Balance buttery spread (70 gram)
    1/2 cup nutritional yeast (40 gram)
    1/2 teaspoon turmeric
    1 teaspoon salt (6 gram)
    3 tablespoons coconut milk (45 ml)
    dash fresh black pepper

    Serving Size


    Prep Time

    1 hr 15 mins

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      Cheesy Vegan Scalloped Potatoes

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