Description
A delicious and creamy vegan version of scalloped potatoes.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cups almond milk
- 1/4 cup nutritional yeast
- 3 tablespoons flour
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil and sauté onion and garlic until soft.
- Add flour and stir for 1-2 minutes.
- Gradually add almond milk, stirring constantly until thickened.
- Stir in nutritional yeast, salt, and pepper.
- Layer half of the potato slices in a baking dish.
- Pour half of the sauce over the potatoes.
- Add the remaining potatoes and sauce on top.
- Bake for 45-50 minutes until potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- Use any plant-based milk of your choice.
- Adjust seasoning to taste.
- Let it cool for a few minutes before serving.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan scalloped potatoes, plant-based potatoes, dairy-free scalloped potatoes