Creamy, hearty, and utterly comforting, this Vegan Potato Casserole features layers of thinly sliced russet potatoes baked in a rich coconut milk-based sauce with optional cheesy breadcrumb topping. It’s the perfect make-ahead dish for family dinners, holidays, or potlucks—easy to prepare and even easier to love.

Vegan Potato Casserole

Why You’ll Love This Recipe

Rich and satisfying without dairy or eggs
Easily serves a crowd
Customizable with optional veggies or spice
Bakes beautifully with a golden top and creamy interior
Can be made ahead and reheated

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 cup vegetable broth
1 (13.5 oz) can full-fat coconut milk
½ cup nutritional yeast
¼ cup tapioca starch (or cornstarch)
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons olive oil (or other neutral oil)

Optional Topping:

1 cup vegan cheddar shreds
¼ cup breadcrumbs
2 tablespoons melted vegan butter

directions

Slice the potatoes: Peel and slice potatoes into thin 1/8-inch rounds. Place in cold water to prevent browning.
Sauté aromatics: In a large pan, heat olive oil over medium. Add onion and cook until soft (5–7 minutes). Add garlic and cook for 1 more minute.
Make the sauce: In a bowl, whisk together broth, coconut milk, nutritional yeast, tapioca starch, lemon juice, Dijon mustard, paprika, garlic powder, and onion powder until smooth.
Combine with aromatics: Pour the sauce into the pan with the onion and garlic. Simmer over medium heat, stirring constantly, until it thickens (2–3 minutes). Season with salt and pepper.
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Layer potatoes and sauce: Drain the sliced potatoes. Layer them in the dish, overlapping slightly. Pour one-third of the sauce over each layer. Repeat until all potatoes and sauce are used. Finish with sauce on top.
Press down: Use a spatula to gently press down the layers so potatoes are fully coated.
Cover and bake: Cover tightly with foil and bake for 60 minutes.
Uncover and bake: Remove foil and bake for another 30–45 minutes until the potatoes are fork-tender and top is golden.
Add optional topping: Mix vegan cheddar, breadcrumbs, and melted butter. Sprinkle over top and bake an additional 5–10 minutes until bubbly and golden.
Cool and serve: Let cool for 15–20 minutes before serving. Enjoy hot!

Servings and timing

Yield: 8–10 servings
Prep time: 30 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours 15 minutes

Variations

Add sautéed spinach, mushrooms, or bell peppers for extra flavor
Use Yukon gold potatoes for a creamier texture
Swap coconut milk with oat cream or cashew cream for a different richness
Add a pinch of cayenne pepper for subtle heat
Skip the topping or replace with crushed crackers for crunch

storage/reheating

Storage: Keep leftovers covered in the fridge for up to 4 days
Reheating: Warm in the oven at 350°F until hot throughout (about 20 minutes)
Freezing: Not recommended due to potential texture changes, but can be done if wrapped tightly and fully thawed before reheating

FAQs

Can I make this casserole ahead of time?

Yes. Assemble it up to 24 hours in advance and refrigerate. Add 15–20 minutes to the bake time if cold.

What can I use instead of coconut milk?

Try cashew cream, oat cream, or soy-based cooking cream for a dairy-free alternative.

Will sweet potatoes work in this recipe?

Yes, though the flavor will be sweeter and baking times may vary slightly.

Can I make it gluten-free?

Yes—use gluten-free breadcrumbs or omit the topping entirely.

Can I make it oil-free?

You can sauté onions in broth and skip the topping to make it oil-free.

What’s the best vegan cheese for the topping?

Choose a brand that melts well, like Violife or Follow Your Heart. You can also use homemade vegan cheese.

Can I use red potatoes?

You can, but they may not be as creamy as russets and may take slightly longer to cook.

Is tapioca starch necessary?

Tapioca starch gives a nice stretch, but cornstarch or arrowroot powder work just as well.

Can I halve the recipe?

Yes—use a smaller baking dish and reduce the cooking time slightly.

What should I serve with this casserole?

It pairs well with a fresh green salad, roasted vegetables, or vegan sausage for a complete meal.

Conclusion

This Vegan Potato Casserole is the definition of cozy comfort food—rich, creamy, and totally satisfying. With its golden layers of tender potatoes and flavorful sauce, it’s a show-stopping main or side dish that fits any occasion. Whether you keep it simple or dress it up with toppings and veggies, you’ll come back to this recipe again and again.