Vegan Scalloped Potatoes
Ingredients
The potatoes
The vegan cheese sauce
-
3
tablespoons
vegan butter
-
½
medium
yellow onion
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
5
cloves
garlic
-
3
tablespoons
flour
-
1
cup
vegetable broth
-
1
cup
almond milk
-
¼
cup
nutritional yeast
-
1
cup
vegan shredded cheddar cheese
-
to taste
chopped parsley
Instructions
- Preheat the oven to 400°F (200°C) and grease an 8x8 baking dish.
- Thinly slice the russet potatoes and cover them with a damp cloth.
- In a saucepan, melt the vegan butter over medium heat, then add the onions, salt, and pepper, sautéing until translucent.
- Add minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the onion mixture, stirring to combine and cook for about 1 minute.
- Reduce heat to low, whisk in the almond milk, nutritional yeast, and vegetable broth, cooking until smooth and thick.
- Layer half of the sliced potatoes in the baking dish, pour half of the sauce over them, and sprinkle with half of the vegan cheese.
- Repeat the layers with the remaining potatoes, sauce, and cheese.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until the potatoes are tender and edges are crispy.
- Let cool slightly, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
267
Total fat
9g
Total carbohydrates
41g
Total protein
6g
Sodium
840mg
Cholesterol
0mg
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