Vegan Scalloped Potatoes

Scalloped potatoes for dinner? Sign me up! I’m so thankful for these creative recipes that let me partake in these classics because I never really got to enjoy them with dairy. I always had to pay the price if I wanted to have more than two bites of something with cream, so the fact that now I can have scalloped potatoes for dinner is amazing! They’re made with a creamy almond milk based sauce which doesn’t have a lot of fat, and zero saturated fat. They have a savory and cheesy flavor from the nutritional yeast and the thyme and spices give it such a good flavor. I followed the recipe last night to make these, and ended up needing to bake them for a lot longer than it said, I baked them for an additional 25 minutes until they were tender. I used 4 large russets so I may have had more than expected and I didn’t peel them because I don’t mind it. Also, the sauce wasn’t as thick as I would have liked. I used Vegetarian Better than Bouillon no chicken base as the Bouillon needed. These are the changes I’m planning on making next time-

1/4 c nutritional yeast instead of 1/3 c

4 tbsp cornstarch instead of 3 tbsp

2 tsp rosemary added

More salt and pepper to taste

1 tbsp bouillon

For now, that’s what I would change.


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