Looking for comfort food without dairy? Look no longer. Here’s a potatoes au gratin recipe made with a vegan cheese sauce. For a change-up, add ½ cup chopped spinach to the last layer of potatoes/onions and try vegan bacon bits as a topper.
2 -3 potatoes (1/4 inch-thick slices)
1 onion (chopped)
1/2 cup vegan margarine (I use Earth Balance)
1/2 cup flour
3 1/2 cups boiling water
1 1/2 teaspoons salt
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
¼ teaspoon dry mustard
Pinch of turmeric
¼ cup vegetable oil
3/4 cup nutritional yeast
Pre-heat oven to 350°
Place potatoes and onion in pot of water, bring to a boil for 10 minutes. Drain and set aside.
In a saucepan, melt margarine over low heat. Beat in flour with a whisk, continue to beat over medium heat until mixture is smooth and bubbly. Add boiling water, salt, soy sauce, garlic powder, mustard and turmeric. Beat well to dissolve the flour mixture. The sauce should cook until it thickens and bubbles. Whip in vegetable oil and nutritional yeast. Set aside.
In a casserole dish, add a layer of potatoes/onions. Spread sauce on potatoes/onions. Repeat layers until you are out of potatoes, onions and sauce. Sprinkle paprika on top. Cover and bake for 15 minutes. Uncover and bake for 5 minutes more.