Vegan Au Gratin Potatoes
You’ll need: russet potatoes, cashews, nutritional yeast, lemon pepper, onion/garlic powder, salt, pepper, apple cider vinegar, plain non-dairy milk.
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First, make your vegan buttermilk by mixing the vinegar with the non-dairy milk.
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Let it sit at least 5 minutes.
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Then, make your vegan parm by adding the cashews to a small food processor...
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...and pulse until they’re a powdery texture.
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Then, add the spices and pulse again until combined.
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Next, prep your potatoes. Peel them...
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...and slice into 1/4 inch thick slices. A mandoline slicer helps here!
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Layer 1/3 of the potatoes in the bottom of a large casserole dish.
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And pour 1/3 of the vegan buttermilk on top.
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Then, sprinkle 1/3 of the vegan parm on top of that. Repeat this process twice, for 3 layers total.
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Cover the dish and bake at 350F for 25 minutes.
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Carefully remove the cover and bake for 20 more minutes uncovered.
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When done, let the dish sit (covered) for 10 minutes before serving.
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Serve alongside our seitan ham for your holiday brunch or dinner!
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