This Creamy Vegan Scalloped Potatoes Recipe is so simple to make and is hearty and delicious. It is the perfect side to any main course and uses any non-dairy milk you have on hand. Let me show you how to make it!
Ingredients needed to make this recipe
To make this recipe, you will need the following ingredients. They include:
- Russet Potatoes, washed, ends trimmed and very 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 prepare the onion by thinly slicing it into half moons and break them apart.
Add the onions to a pan with the vegan margarine over medium high heat and season with salt and pepper.
I also added garlic powder. You could opt to add minced fresh garlic as well, to taste.
Once the onions have become tender and slightly translucent, add the non dairy milk. I am using almond milk this tine, but any non dairy variety will work here.
Continue to cook for another few minutes until it thickens.
Using a mandolin, food processor or box grater, thinly slice the potatoes. I have washed these, trimmed the ends and used a box grater. You’ll notice that the potatoes will begin to discolor and oxidize right before your eyes. This will not affect the taste, but you can avoid this by adding the slices to a bowl of cold water until you are finished slicing. If you choose to do this, be sure to pat them dry with paper towels before the next step.
To create the casserole, add a layer of potatoes, season with salt and pepper, then add some of the vegan milk mixture and finally, shredded vegan cheddar cheese. Continue to layer until you use all of the potatoes.
Did you make my Creamy Vegan Scalloped Potatoes Recipe? Leave a comment below and let me know what you thought.
Creamy Vegan Scalloped Potatoes Recipe
Ingredients
- 3 medium Russet Potatoes washed, ends trimmed and very thinly sliced
- 4 tbsp Vegan Margarine
- 1/2 medium Yellow Onion very thinly sliced
- Garlic Powder or freshly minced garlic (cook with the onions)
- 1 c Vegan Non Dairy Milk Alternative such as almond milk
- 1 c Vegan Cheddar Shredded Cheese Alternative
- Salt to taste
- Pepper to taste
Instructions
- Add vegan margarine and onions to a non stick skillet over medium high heat. Add salt, pepper and garlic powder. If using freshly minced garlic, add it to the end of the cooking time. Cook until translucent and tender.
- Add non dairy milk and continue to cook until it reduces and thickens a bit.
- Spray an oven safe baking dish with cooking spray.
- Using a box grater with the slicing side, a mandolin or food processor to very thinly slice the potatoes.
- Layer the potatoes, season with salt and pepper, add some of the onion and milk mixture and finally, the shredded vegan cheese. Continue this process until all of the potatoes have been used.
- Bake at 400 degrees or until golden and bubbly. The potatoes should be tender. Allow to sit for 5 minutes before serving.
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