Creamy Scalloped Potatoes Vegan Recipes

VEGAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
• Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
• Top with about half of the sauce.
• Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
• Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
• Generously top with vegan shredded cheese.
• Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.

CREAMY SCALLOPED POTATOES (VEGAN)

Steps:

• Preheat the oven to 375 degrees. Lightly grease a 9 X 13 pan.
• In a blender, puree cashews, water, garlic, and salt. Transfer to a large bowl. Add thyme and scallions to the cashew cream and mix with a spoon. In the pan, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top Repeat for the second layer. Dust the top with paprika and cover the pan with foil. Bake for 45 minutes, then remove the foil and bake another 15 minutes, or until potatoes are fork-tender and lightly browned on top. Garnish with more fresh thyme before serving and adjust salt to taste.

VEGAN SCALLOPED POTATOES

Steps:

• Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil.
• Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.)
• Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.
• Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.
• Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving.