Description
Creamy vegan scalloped potatoes are a comforting and dairy-free twist on the classic dish. Layers of tender potatoes are smothered in a rich, creamy sauce and baked to perfection.
Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, whisk almond milk, nutritional yeast, cornstarch, garlic, onion powder, salt, and pepper. Heat over medium until thickened.
- Layer half the potato slices in a greased baking dish. Pour half the sauce over them.
- Repeat with remaining potatoes and sauce.
- Sprinkle paprika on top.
- Bake covered for 45 minutes, then uncovered for 15 minutes until golden.
Notes
- Slice potatoes evenly for even cooking.
- You can substitute almond milk with other plant-based milk.
- Let it rest 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg