Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

Is it possible to make cheese-free scalloped potatoes? That’s what I set out to discover! Full disclosure: I like cheese, but my daughter is not doing well with lactose lately, so I’m modifying recipes to see what I can cut out.

Instead of using cheese, I subbed out with fortified nutritional yeast flakes by Now Foods, panko with oat milk to create a creamy tangy cheese-like sauce. Next time I would add some soy bacon bits to my sauce to give it some smokiness.  Bonus – Nutritional Yeast is a great source of Vitamin B! You could any milk/plant-based milk for this recipe & skip the cheese as well.

You Will Need:

  • 5 medium sized red or white potatoes, washed and sliced thin (less than 1/4″ if possible)
  • 1 -1/2 cup of non-sweetened plant-based milk
  • 3/4 cup nutritional yeast (1/2 and 1/4 cups used)
  • 1 -2 tsp cornstarch
  • 1/2 cup panko crumbs
  • 1 tsp of nutmeg
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tablespoon olive oil
  • optional: soy bacon bits

How to Prepare:

In a bowl, toss 1/4 cup of the nutritional yeast, panko, 1 tablespoons olive oil and potatoes in a bowl until everything is well coated. Optional: mix in 1/4 up of soy bacon bits.

Layout potatoes in a greased shallow glass pan or baking dish.

In a saute’ pan, slowly heat 1/2 tablespoon olive oil, plant-based milk and 1/2 cup of the nutritional yeast. Mix in corn starch until sauce starts to thicken a bit. When mixture is bubbly and thickens, pull from heat and pour over the potatoes in the baking dish.

Bake for 40 minutes uncovered at 400 degrees.

Serve and enjoy! We like serving these tangy potatoes with hot sauce such as Tabasco.

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