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A white pan of potatoes au gratin with a square of the potatoes on a spatula being removed from the pan.

Creamy Vegan Potatoes Au Gratin

Creamy and cheesy vegan potatoes au gratin is made with whole foods and is a classic side dish that's perfect for the holidays or a simple weeknight meal.
5 from 3 votes
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Course: Side Dish
Cuisine: American, Vegan
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 417kcal
Author: Linda & Alex


  • mandoline
  • Oven


  • 3 tablespoon olive oil
  • 3 tablespoon all-purpose flour
  • Salt & pepper to taste
  • 2 cups unsweetened plant-based milk we prefer to use Ripple pea milk, although soy, almond, cashew, or oat milk will work fine. Do NOT use coconut milk. It will ruin the flavor.
  • 1 cup cashews soaked for up to 8 hours or boiled for 20 minutes to soften.
  • 1 teaspoon smoked paprika
  • ¼ cup nutritional yeast
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 small Vidalia onion chopped
  • 6 medium russet potatoes thinly sliced


  • 2 tablespoon minced fresh thyme


  • Set oven to 350˚F (176˚C)
  • Boil cashews on high for 20 min and drain and rinse. Put them in the blender.
  • Slice potatoes on a mandolin as thinly as possible and cover with cold water in a large bowl to prevent browning.
  • Sauté Vidalia onion in 1 tablespoon olive oil for approximately 7 minutes, or until softened.
  • Remove the onions from the pan and put in the blender.
  • Add the 2 cups of plant-based milk, 1 teaspoon paprika, ¼ cup nutritional yeast, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, and salt and pepper to taste to the blender and blend on the highest speed until smooth and creamy. Scrape the sides once or twice while blending to ensure that there are not solids left.
  • Place the 3 tablespoon of olive oil in a medium skillet over medium heat.
  • Add the 3 tablespoon of flour and continuously whisk until it forms a thick paste and lightly browns.
  • Pour the cashew milk mixture into the pan and whisk until the roux thickens into a smooth and creamy sauce, approximately 3 minutes.
  • Evenly pour a thin layer of the cashew cream into the bottom of a deep 8 x 8 inch baking dish
  • Form the gratin by layering sliced potatoes and the cashew cream. For example, place a layer of potatoes over the sauce, then add a layer of sauce, add another layer of potatoes, and so on until you run out of potatoes. Pour the remaining cashew cream over the top and cover the dish with foil and bake for an hour.
  • Uncover the dish and bake for an additional 20 minutes, or until it has developed a crust on top and is a light golden brown.
  • Garnish with the minced thyme.


  • You can prep the potatoes ahead of time. Make sure to keep them in cold water so they don’t brown.
  • We suggest making the cashew cream just before baking for best results.
  • Store covered in the refrigerator or freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and heat in the oven.


Serving: 245g | Calories: 417kcal | Carbohydrates: 54g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 1226mg | Fiber: 5g | Sugar: 5g | Vitamin A: 584IU | Vitamin C: 24mg | Calcium: 159mg | Iron: 4mg
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