Why make these vegan scalloped potatoes?

Scalloped potatoes are the side dish people hover around: thin, tender layers, a bubbling cream sauce and crisp golden edges. Most vegan versions ask you to soak cashews overnight and blend a sauce. This one does not. You make a quick garlic and thyme roux with vegetable broth, then whisk in JOI Cashew Base straight from the bottle for a rich, cream-like sauce with a mild, subtly sweet finish. Nutritional yeast and Dijon add the savory depth you would normally get from cheese. Expect a sliceable, creamy bake that holds its layers, with about 25 minutes of hands-on work and an hour in the oven. It sits naturally on a Thanksgiving table next to our vegan garlic chive mashed potatoes.

Why this recipe is so easy

• No soaking, no blender: the sauce is made in one saucepan.

• Make-ahead friendly for holidays.

• A mandoline makes slicing fast, but a sharp knife works.

Recipe card

• Servings: 8 as a side

• Prep time: 25 minutes

• Cook time: 1 hour 10 minutes, plus 10 minutes rest

• Total time: about 1 hour 45 minutes

• Category: Side Dish, Holiday, Dinner

• Dietary: vegan and dairy-free by ingredients; gluten-free with the cornstarch option

• Equipment: 9x13-inch baking dish, medium saucepan, whisk, mandoline or sharp knife, foil

Ingredients

• 2 1/2 lb Yukon Gold potatoes (about 6 medium), scrubbed

• 2 tbsp olive oil, plus more for the dish

• 1 medium shallot, minced

• 4 garlic cloves, minced

• 3 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free; see step 3)

• 2 1/2 cups low-sodium vegetable broth, warmed

• 1/2 cup JOI Cashew Base, used directly (shake well first)

• 3 tbsp nutritional yeast

• 1 tsp Dijon mustard

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 1 1/4 tsp salt

• 1/2 tsp black pepper

• Pinch of ground nutmeg

• Chopped chives or parsley, to finish

Directions

1. Heat the oven to 400°F. Lightly oil a 9x13-inch baking dish.

2. Slice the potatoes 1/8 inch thick (peeling is optional). Keep the slices unrinsed; their starch helps thicken the sauce.

3. Make the sauce: warm the olive oil in a saucepan over medium heat. Cook the shallot 2 minutes until soft, add garlic and cook 30 seconds. Whisk in the flour and cook 1 minute. Slowly whisk in the warm broth and simmer 2 to 3 minutes until lightly thickened. (Gluten-free: skip the flour, simmer the broth with the shallot and garlic, then whisk in 2 tbsp cornstarch mixed with 3 tbsp cold water and simmer 1 minute.)

4. Turn off the heat. Squeeze in 1/2 cup Cashew Base and whisk 30 seconds until smooth and creamy. Whisk in nutritional yeast, Dijon, thyme, salt, pepper and nutmeg. It should taste slightly salty, since potatoes absorb seasoning.

5. Arrange one-third of the potatoes in overlapping rows. Pour over one-third of the sauce. Repeat twice, ending with sauce, and press the top layer down so it is mostly submerged.

6. Cover tightly with foil and bake 45 minutes. Uncover and bake 25 to 30 minutes more, until a knife slides through the center with no resistance and the top is golden with bubbling edges.

7. Rest 10 minutes so the sauce sets, then scatter chives and serve.

Why the JOI squeeze bottle works here

The cashew base goes in off the heat, after the roux, so it whisks into a smooth cream sauce instead of splitting. Squeezing it directly into the pan means no scooping a thick paste out of a jar and no sauce lost on the spoon. It is a one-step stand-in for soaked, blended cashew cream.

Customizations and substitutions

• Au gratin style: top with 1/2 cup panko tossed with 1 tbsp olive oil for the last 15 minutes.

• Herby: add 1 tsp chopped rosemary with the thyme.

• Sweet potato mix: swap half the potatoes for thinly sliced sweet potatoes.

• Building a holiday menu? Pair it with our creamy vegan mushroom gravy and eggplant gratin, or browse the full vegan Thanksgiving recipe round up.

Common mistakes

• Slices too thick: anything over 1/4 inch stays firm in the middle. Aim for 1/8 inch.

• Uncovering too early: the foil traps steam that cooks the potatoes through.

• Serving straight from the oven: the sauce needs 10 minutes to set.

Storage and reheating

• JOI base: pantry, cool and dark.

• Make ahead: assemble, cover and refrigerate up to 1 day, then add 10 to 15 minutes to the covered bake (kitchen-test this).

• Leftovers: refrigerate within 2 hours and use within 3 to 4 days (USDA leftovers guidance). Reheat covered at 350°F for 20 to 25 minutes until hot throughout (165°F).

• Freezing is not recommended; cream-sauce potatoes turn grainy.

Frequently asked questions

1. How do you make scalloped potatoes without dairy? Replace cream with a broth roux enriched with a cashew base, and use nutritional yeast and Dijon for savory depth.

2. What potatoes are best for scalloped potatoes? Yukon Golds hold their shape and turn creamy. Russets work but break down more.

3. Why are my scalloped potatoes still hard? The slices were too thick or the dish was uncovered too soon. Re-cover and bake 10 to 15 minutes more.

4. Can I make vegan scalloped potatoes ahead? Yes. Assemble a day ahead and bake before serving, or bake fully and reheat covered.

Make JOI part of your kitchen

A bottle of JOI Cashew Base handles holiday sauces, creamy soups and your morning coffee. Compare all four on our squeeze bottle page.