You can dazzle it up with some delicious vegan parmesan cheese. Either homemade or store-bought,
both will work just fine. It adds on to the cheesy deliciousness. I sprinkled
on some extra parsley too because I love parsley and almost put it in
everything. I just like the way it makes my meals taste and it’s nice to have
in that added herb. It looks so pretty too!
For the first 20 minutes of baking you can cover it with foil
(or not if you’re totally against foil which is fine). Then for the remainder
of the 20 minutes uncover it and let the top get crispy and brown. That is my
absolute favorite part! I love the extra crunchy parts on top.
Ingredients
- 5 russet potatoes (washed, peeled, and scalloped)
- 2 cups almond milk (unsweetened)
- 1/2 cups low sodium vegetable broth
- 1 tbsp vegan butter
- 1/2 yellow onion diced
- 1 tsp vegetable bouillon
- 1/3 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp parsley (and extra to top)
- 1/2 tsp dried thyme
- 1/4 tsp turmeric
- 1/4 tsp paprika
- salt/pepper to taste
- 3 tbsp cornstarch
- 1/4 cup cold water
Instructions
- Preheat your oven to 425F.
- Wash and peel your potatoes before slicing. Use either a food processor with the slicing attachment or a mandolin for evenness. Once potatoes are sliced put them in an ice bath. Cold water and ice so they don't oxidize and turn brown. Leave them in there while you make the cheese sauce.
- In a small to medium sauce pan, on medium heat, whisk almond milk, vegetable broth, nutritional yeast, veggie bouillon, butter, diced onion, and all spices. Lower heat down to a simmer and stir frequently.
- In a separate bowl mix together the corn starch and water until no clumps are left. Pour that into the cheese mixture and mix well. Stir for 5-6 minutes or until the sauce thickens up. It won't be super duper thick just thicker.
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full recipe : neuroticmommy.com