top of page

Vegan Scalloped Potatoes with Creamy Cheesy Mushroom Sauce

A serving of mouthwatering Vegan Scalloped Potatoes with Creamy Cheesy Mushroom Sauce, a delicious and satisfying plant-based comfort food dish.
Vegan Scalloped Potatoes with Creamy Cheesy Mushroom Sauce.

Experience pure comfort food bliss with these delicious vegan scalloped potatoes, enveloped in a luxurious creamy cheesy mushroom sauce. This delectable dish will leave your taste buds singing and your belly feeling satisfied. Perfect for family dinners, special occasions, or when you're simply craving something rich and satisfying, these vegan scalloped potatoes are guaranteed to impress!



Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour

Total time: 1 hour 20 minutes



- 1 kg potatoes, peeled and thinly sliced

- 1 tbsp olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 200 g button mushrooms, sliced

- 2 cups (500 ml) unsweetened almond milk

- 1 cup (250 ml) vegan cream

- 1 cup (100 g) vegan cheddar-style cheese, grated

- 2 tbsp nutritional yeast

- 1/2 tsp dried thyme

- Salt and black pepper, to taste

- Fresh parsley, chopped (for garnish)



1. Preheat oven to 180°C (350°F) and lightly grease a large baking dish.

2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and sauté for 3-4 minutes until softened.

3. Add mushrooms to the saucepan and cook for 5-7 minutes, until tender and lightly browned.

4. Pour in almond milk, vegan cream, grated vegan cheese, nutritional yeast, and dried thyme. Stir well to combine and cook until the cheese has melted and the sauce is smooth. Season with salt and black pepper to taste.

5. Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the mushroom cheese sauce over the potatoes, spreading it evenly.

6. Add a second layer of sliced potatoes, followed by the remaining mushroom cheese sauce. Ensure that all the potatoes are covered with sauce.

7. Cover the baking dish with aluminium foil and bake for 40 minutes. Remove the foil and continue to bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.

To serve:

Allow the dish to rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!


Additional Tips:

For an extra crispy top, sprinkle a layer of vegan breadcrumbs or additional grated vegan cheese before baking.

Add other vegetables, like thinly sliced carrots or leeks, to create a more varied and colourful dish.


Allergy information / alternatives:

This recipe is gluten-free, but always check the label on your vegan cheese and cream for any hidden gluten.


Nutritional Information (per serving):

- Calories: 415 kcal

- Protein: 12 g

- Carbohydrates: 47 g

- Fat: 21 g

- Saturated Fat: 5 g

- Sodium: 364 mg

- Fiber: 6 g

- Sugar: 5 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

12 views0 comments

Recent Posts

See All


bottom of page