This Creamy Vegan Scalloped Potatoes Recipe is so easy to make and is hearty and scrumptious. It is the right facet to any essential course and makes use of any non-dairy milk you have got available. Let me present you find out how to make it!
Ingredients wanted to make this recipe
To make this recipe, you’ll need the next elements. They embrace:
- Russet Potatoes, washed, ends trimmed and really thinly sliced
- Vegan Cheddar Cheese Shreds
- Salt
- Pepper
- Garlic Powder
- Onion, thinly sliced
- Vegan Margarine
How to make this Creamy Vegan Scalloped Potatoes Recipe
The first step is to arrange the onion by thinly slicing it into half moons and break them aside.
Add the onions to a pan with the vegan margarine over medium excessive warmth and season with salt and pepper.
I additionally added garlic powder. You might choose so as to add minced contemporary garlic as nicely, to style.
Once the onions have grow to be tender and barely translucent, add the non dairy milk. I’m utilizing almond milk this tine, however any non dairy selection will work right here.
Continue to prepare dinner for an additional jiffy till it thickens.
Using a mandolin, meals processor or field grater, thinly slice the potatoes. I’ve washed these, trimmed the ends and used a field grater. You’ll discover that the potatoes will start to discolor and oxidize proper earlier than your eyes. This is not going to have an effect on the style, however you’ll be able to keep away from this by including the slices to a bowl of chilly water till you’re completed slicing. If you select to do that, you should definitely pat them dry with paper towels earlier than the following step.
To create the casserole, add a layer of potatoes, season with salt and pepper, then add a few of the vegan milk combination and at last, shredded vegan cheddar cheese. Continue to layer till you employ the entire potatoes.
Did you make my Creamy Vegan Scalloped Potatoes Recipe? Leave a remark beneath and let me know what you thought.
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Creamy Vegan Scalloped Potatoes Recipe
Creamy Vegan Scalloped Potatoes Recipe
Ingredients
- 3 medium Russet Potatoes washed, ends trimmed and really thinly sliced
- 4 tbsp Vegan Margarine
- 1/2 medium Yellow Onion very thinly sliced
- Garlic Powder or freshly minced garlic (prepare dinner with the onions)
- 1 c Vegan Non Dairy Milk Alternative equivalent to almond milk
- 1 c Vegan Cheddar Shredded Cheese Alternative
- Salt to style
- Pepper to style
Instructions
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Add vegan margarine and onions to a non stick skillet over medium excessive warmth. Add salt, pepper and garlic powder. If utilizing freshly minced garlic, add it to the tip of the cooking time. Cook till translucent and tender.
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Add non dairy milk and proceed to prepare dinner till it reduces and thickens a bit.
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Spray an oven protected baking dish with cooking spray.
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Using a field grater with the slicing facet, a mandolin or meals processor to very thinly slice the potatoes.
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Layer the potatoes, season with salt and pepper, add a few of the onion and milk combination and at last, the shredded vegan cheese. Continue this course of till the entire potatoes have been used.
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Bake at 400 levels or till golden and bubbly. The potatoes must be tender. Allow to take a seat for five minutes earlier than serving.
