Looking for a last-minute side-dish for your holiday seitan ham?
We soooo have your back with these heavenly (and omnivore-approved) Vegan Au Gratin Potatoes!
The Story Behind This Vegan Au Gratin Potatoes Recipe
And this recipe? Oh, man. It really hits a soft spot in my heart.
Let me tell you a little story…
When I was growing up, I remember my mom ALWAYS making these potatoes for fancy holiday dinners. I can’t remember exactly on which holidays they were made, but if we were having some sort of sit-down feast, you can bet Au Gratin Potatoes would be on the table.
And I loved them. So much. I mean, potatoes baked in a creamy cheesy sauce? Yes PLEASE.
So, naturally, this has been on my “Recipes to Veganize” list for quite some time because I knew there was no way I was going the rest of my life without those delicious potatoes again!
So, this past Christmas, I asked my mom for her recipe. And thankfully, she obliged…but wondered how the hell I would turn something that is basically potatoes soaked in buttermilk and cheese into a dairy-free masterpiece.
But we all know I’ve faced much bigger challenges in my veganization attempts (like our vegan fried egg), so I said BRING IT ON and got to the kitchen!
And I gotta say, our veganized recipe was a HUGE hit at our family Christmas lunch! Both of my parents (who have been eating my mother’s au gratin for YEARS) said they actually liked this recipe BETTER than my mom’s.
Now, normally I wouldn’t be all high and mighty about that, but this is a victory for the animals more than me, so I was pretty stoked to say the least! 😉
This story is kinda why I love veganizing old family favorites. It shows your family you WANT to keep their traditions going and you CAN keep them going, but you can also align them with your sense of ethics. No animal should have to die for us to sit down to dinner – on a holiday or any other night! And recipes like this can go a LONG way in spreading that truth to others.
And did I mention it tastes good? Becuase it tastes SO FREAKIN GOOD!
How to Make These Vegan Au Gratin Potatoes
Our vegan au gratin potato recipe is SUPER easy and only requires a few ingredients. We blended some cashews with our Cheesy Garlic Butter Blend to replace the dairy cheese in the original recipe – it is downright DIVINE – and a simple mixture of apple cider vinegar and non-dairy milk creates the most perfect vegan buttermilk you’ll ever imagine.
The taste and texture of these vegan au gratin potatoes are SO ON POINT. You could probably serve this dish to your omnivore family without them even realizing it’s vegan!
Other Vegan Holiday Sides You’d Dig:
And when you make this, LET US KNOW! Rate the recipe and leave a comment below or tag @theplantpowercouple on Instagram because food is always more fun when we can all ogle the photos together, yes?
Yield: 1 8x11 casserole dish
Our au gratin potato recipe is SUPER easy and only requires a few ingredients. We used an easy homemade parmesean to replace the dairy cheese in the original recipe - it is downright DIVINE - and a simple mixture of ACV and non-dairy milk creates the most perfect vegan buttermilk you’ll ever imagine.
30 minPrep Time:
45 minCook Time:
1 hr, 15 Total Time:
- 2 lb russet potatoes
- 1/2 cup raw cashews
- 1/2 cup Cheesy Garlic Butter Blend
- 2.5 cups plain unsweetened non-dairy milk
- 1.5 Tbsp apple cider vinegar
- Start by making your buttermilk by combining your milk and vinegar in a mixing bowl. Set aside for 5 minutes.
- While you wait, make your parmesean: Add the cashews to your blender or food processor and pulse until they form a light powdery texture. Then, add your Cheesy Garlic Butter Blend and pulse until combined.
- Next, heat your oven to 350F and grease a 8x11 casserole dish. Peel and thinly slice your potatoes. If you have a mandoline slicer, this is a great time to use it!
- Layer 1/3 of the potatoes on the bottom of the casserole dish. Pour 1/3 of the buttermilk over the potatoes, sprinkle with heapin 1/4 cup of the parmesean and a pinch of salt & pepper. Repeat this step two additional times.
- Cover the casserole dish and bake for 25 minutes. Remove the cover and bake an additional 20 minutes or until potatoes are cooked through and the sauce is niiiice and thick! Remove it from the oven, cover once more, and let it sit 10 minutes before removing the cover and serving. Enjoy!
We like to serve this dish next to our seitan ham recipe, but it’s a great side-dish for almost anything!