Creamy Vegan Cheesy Potatoes

Experience the rich, creamy goodness of Creamy Vegan Cheesy Potatoes, a plant-based twist on the classic American dish. This vegan recipe features tender potatoes layered in a luscious sauce made from soy milk and Cheddar-flavored soy cheese, making it perfect for those following a vegan or gluten-free diet.

With its savory flavor profile, this dish is versatile enough to serve as a comforting side for any meal or a hearty main course. Packed with nutrients, it’s a guilt-free option that satisfies cravings without compromising on taste.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Elevate your meal prep with Creamy Vegan Cheesy Potatoes today!

Recipe Collection: Dinner

Serving Size: 8

Cooking Time: 45 minutes

Overview

This vegan version of the classic potatoes au gratin is a delightful dish that even non-vegans will enjoy. With creamy soy milk and Cheddar-flavored soy cheese, it offers a rich and satisfying flavor without any animal products.

Diet Type

Vegan

Allergies

Soy, Gluten

Cuisine

American

Ingredients

• 6 Large potatoes, peeled
• 1.25 Cups vegetable broth, divided
• 2 Tablespoons all-purpose flour
• 1 Teaspoon seasoning salt
• 0.5 Teaspoon ground black pepper
• 0.25 Teaspoon dry mustard
• 0.125 Teaspoon nutmeg
• 2 Cups soy milk
• 1.5 Cups Cheddar-flavored soy cheese, shredded
• 1 Cup soft bread crumbs
• 3 Teaspoons paprika

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender but still firm, about 15 minutes. Drain the potatoes and place them in a 9 x 13 inch baking dish.
3. In a small saucepan over high heat, boil 2 tablespoons of the vegetable broth. Reduce the heat to low and stir in the flour, seasoning salt, black pepper, dry mustard, and nutmeg.
4. Gradually add the soy milk to the saucepan, stirring constantly until the mixture thickens. Stir in half of the shredded soy cheese and continue stirring until the cheese is melted. Pour this sauce over the potatoes in the baking dish.
5. In a small bowl, combine the remaining vegetable broth with the bread crumbs. Spoon this mixture evenly over the potatoes. Top with the remaining shredded soy cheese and sprinkle with paprika.
6. Bake in the preheated oven for 20 minutes, until the top is golden and bubbly.

Enjoy your delicious Vegan Potatoes Au Gratin!