Vegan Scalloped Potatoes Recipe

It s possible to make the scalloped potatoes ahead of time and store the casserole covered in the fridge for 1 2 days.

Vegan scalloped potatoes recipe. Toss potatoes and sweet potatoes with 2 tablespoons oil 1 2 teaspoon salt 1 4 teaspoon pepper and garlic powder in a large bowl until well coated. Push down with your fingers to submerge the potatoes. To do so simmer all the sauce ingredients together except for the flour.

Pre heat the oven to 350 f. Use a mandolin slicer and slice the potatoes into 1 8 inch thick slices. Make 3 rows of potatoes layered at an angle pour sauce overtop.

Add coconut milk raw cashews ground black pepper dijon mustard nutritional yeast sea salt onion powder and garlic powder to the blender jug and blend. In a small bowl whisk together 1 4 cup of cold water and 1 4 cup of cornstarch. Use a mix of rice flour and tapioca starch for gluten free.

To make without oil saute the onion in broth. Thicken the vegan scalloped potatoes with cornstarch instead of flour. How to make vegan scalloped potatoes full instructions and measurements are in the recipe card at the bottom of the post this is just a summary to go along with the process photos.

Store leftovers covered in the refrigerator for up to 3 days or in the freezer for up to 1 month. Then bake at 350 f ca. Alternatively layer half the potatoes into the bottom of the baking dish pour half the cream sauce overtop and repeat.

Place the flour in a small bowl and add the salt and pepper stirring to combine. Preheat your oven to 375 f. Pour sauce over the potatoes and add remaining 2 tbsp 10 g vegan parmesan cheese amount as original recipe is written use half of total if altering batch size.