How to Prepare Perfect Vegan Cheesy Potatoes

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Layers of cheesy vegan béchamel sauce, thin sliced Creamer potatoes, and sliced broccoli florets, all topped off with a toasty, herb and garlic bread crumb topping. This Cheesy Vegan Potato & Broccoli Casserole is a great side dish and perfect for those chillier months. This recipe for Vegan Funeral Potatoes, or Vegan Cheesy Potatoes, or Vegan Cheesy Potato Bake, or Hash Brown Casserole, or Mormon Potatoes… is truly one of my greatest culinary accomplishments EVER. You can have Vegan Cheesy Potatoes using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Cheesy Potatoes

1. Prepare 2.5-3 pounds of russet potatoes cubed.
2. Prepare 1 of very small onion or 1/2 normal size chopped.
3. You need 2 Tbsp of olive oil.
4. You need 2 Cups of almond milk.
5. You need 3 Tbsp of nutritional yeast.
6. It's 2.5 Tbsp of cornstarch.
7. It's 1 Tsp of salt plus more to sprinkle.
8. Prepare 3 Tbsp of soft vegan butter.
9. Prepare 1/2 cup of finely grated vegan parmesan cheese.
10. It's of Ground Pepper.

As a kid, this was the dish that I looked forward to being at every holiday party, wedding, or get together. If you're into potato dishes, also be sure to check out our Crispy Baked Garlic Matchstick Fries, Oil-Free Cheesy Chili Potato Fries, Simple French-Style Potato Salad, and Vegan Sweet Potato Butternut Squash Tortilla. If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram.

Vegan Cheesy Potatoes step by step

1. Preheat oven to 375. Saute the onions in olive oil for 5 minutes and during the last minute add the garlic. Cut the potatoes into small bite sized cubes and place into a large bowl. Add the onions to the potatoes and mix..
2. In a 4 cup measuring cup, add the almond milk, nutritional yeast, cornstarch and salt. Mix until particles have disolved..
3. Finely grate the vegan Parmesan cheese till you have about 1/2 cup. More is better and you can also wait to grate it when you add it to the pot directly..
4. Grease a 3 quart baking dish. Add 1/3 of the potato mixture, sprinkle with salt and pepper, add 1/3 of the cheese and slice up 1 Tbsp vegan butter on top. Repeat this process 2 more times..
5. Pour the liquid mixture onto the potatoes. If there are still some clumps in the liquid, discard them. The liquid should almost cover the top layer of potatoes..
6. Bake with a cover for 40 minutes. Remove cover and bake another 40-50 minutes. Let pot rest for 5 minutes and serve..

These vegan scalloped potatoes are perfect paired with some other fall favourites such as my stuffed roasted butternut squash, easy vegan stovetop stuffing, vegan Italian sausage, vegan seitan steaks, the easiest and most delicious cornbread, crispy breaded tofu steaks, puff pastry wrapped lentil loaf, and/or chipotle black bean kale salad. HOW DO YOU MAKE VEGAN SCALLOPED POTATOES? Make your creamy sauce in a high powered blender like a Vitamix (raw, soaked cashews, vegetable broth, unsweetened non-dairy milk, nutritional yeast and salt); Saute an onion, thinly sliced and some garlic. Classic Oven-Baked Cheesy Potatoes #SundaySupper My Fearless Kitchen. Layer potatoes, green onions, and sauce in a casserole dish.

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