Potatoes smothered with cheese and onions....who wouldn't love this? Well, problem is the cholesterol and fat in the cheese might kill you :( So to make this a much healthier and vegan treat, use my Vegan Cheese-y Sauce. This meal is so rich, creamy and filling, that this small little dish made 6 meals! Enjoy!!
Vegan Au Gratin Potatoes
2 tablespoons Grapeseed Oil
1 medium Onion - chopped (about 1/2 cup)
1/2 teaspoon Herb Stop's Himalayan Salt
1/2 cup Almond Milk
6 small Potatoes - sliced thinly (about 5 cups)
Paprika
1 1/2 cups Vegan Cheese-y Sauce (1 recipe's worth) - Recipe is below:
- 3/4 cup Cashews
- 12 tablespoons Almond Milk
- 2 tablespoons Nutritional Yeast
- 1 tablespoons Arrowroot Powder
- 1 teaspoon Herb Stop's Granulated Onion
- 1 teaspoon Herb Stop's Pesto Mix
- 1/4 teaspoon Herb Stop's Turmeric Powder
- 1/2 tablespoon Olive Oil
- 1/2 teaspoon Unrefined Salt (I use Himalayan or Sonoma)
Heat oven to 375 degrees Fahrenheit. Add grapeseed oil to a medium sauce pan. Over medium heat, Add onion and saute until soft. Add 1/2 teaspoon Himalayan Salt. Add Almond Milk and stir constantly until it begins to simmer. Turn off heat and add the Vegan Cheesy Sauce. Stir until sauce is thick, but manageable. Add sliced potatoes to the pot and gently toss until all the potatoes are covered. Pour into a casserole pan (I used one from IKEA that is 7x8). Sprinkle with Paprika and bake uncovered for 45 minutes to 1 hour (until potatoes are fully cooked). ENJOY......
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| Potatoes tossed with the cheesy mixture |
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| In the pan and ready for paprika |
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| Dusted with Paprika and ready for the oven |
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| Fresh out of the oven |
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| Served with fresh steamed broccoli and a larger Amazing Vegan Dinner Roll |
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| Beautiful color |
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