Easy Vegan Au Gratin Potatoes
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.
Ingredients
- 2 lb russet potatoes
For the parmesan:
- 1/2 cup raw cashews
- 3 Tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp lemon pepper seasoning
For the buttermilk:
- 2.5 cups plain unsweetened plain non-dairy milk
- 1.5 Tbsp apple cider vinegar
Instructions
- 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 the rest of the seasonings 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!
Video
Notes
We like to serve this dish next to our seitan ham recipe, but it’s a great side-dish for almost anything!
Nutrition
Serving: 1gCalories: 245kcalCarbohydrates: 40gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 276mgFiber: 5gSugar: 4g
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