Creamy Vegan Potato Bake
Creamy Vegan Potato Bake
This dish is so creamy you would never know it was vegan! It’s best cooked with starchy potatoes like Sebago, Maris Piper or Dutch Creams. Try to slice the potatoes quite thinly so it can cook quicker.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 60g vegan butter
- ¼ cup plain flour
- 2 cups unsweetened almond milk
- 1 cup organic vegetable stock
- 1/3 cup nutritional yeast
- 1 tbsp olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- Sea salt & black pepper, to taste
- 1½kg starchy potatoes, peeled & thinly sliced
- ¼ cup vegan cheese (optional)
- Savoury thyme, leaves picked
Method
- Preheat the oven to 200°C. Lightly grease a large baking dish.
- To make the creamy sauce, melt the butter in a large pan on medium heat. Whisk in the flour and stir for a few mins until it starts thickening and smelling ‘biscuity’.
- Add the almond milk and stock, continuing to whisk, then add the yeast and simmer until the sauce thickens. Season if required. Continue to stir for 5–7 mins.
- In the meantime, heat the olive oil in a large frying pan over medium heat then add the onion and cook for a few mins until soft and translucent.
- Add the garlic and cook for another min until aromatic.
- Add the onions to the creamy sauce and stir to combine. Season with salt and pepper to taste.
- Spread half the potato slices in the baking dish followed by half the cream sauce. Layer with remaining potatoes then the sauce. Cover with foil and bake for 1 hour or until the potatoes are tender.
- Top with cheese and bake uncovered for a further 15 mins until slightly golden. Garnish with savoury thyme.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
