Get ready to dive into the rich and comforting flavors of the best Creamy Vegan Scalloped Potatoes – a plant-based twist on the classic favorite. I’m replacing the traditional dairy ingredients with wholesome alternatives for a flavorful dish that vegans and non-vegans will enjoy! They’re perfect for dinners, special occasions, and holidays!
In a bowl mix together the milk, vegetable broth, cornstarch, nutritional yeast, nutmeg, garlic powder and onion powder together. Set aside.
1 cup evaporated coconut milk, 1 cup vegetable broth, 1 tablespoon cornstarch, 1 tablespoon nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon nutmeg
Layer potatoes in a sprayed 9 x 9 casserole dish. Sprinkle each layer lighty with salt and pepper.
2 pounds red potatoes, 1 tablespoon fresh thyme leaves, Salt and black pepper
Pour milk mixture over the top. Bake in the oven for 45 minutes at 350° F covered with foil. Uncover and bake for 15 minutes longer.
Let sit for 10 minutes before serving. Garnish with diced chives.
Chives or green onions
Notes
Cutting Your Potatoes: Try to slice the potatoes evenly to ensure that they cook uniformly. Use a mandoline slicer to cut your potatoes to save time and also achieve consistent thickness.
Let It Sit: Vegan scalloped potatoes are easier to cut if you let them sit for 10-15 before serving. This time allows the sauce time to thicken up.
How to Check for Doneness: Insert a knife or fork into the center. The potatoes should be tender and you won’t sense any resistance. If the potatoes are still firm continue baking until they’re tender.
Cook Covered with Foil: Cook covered during the initial part of the baking process. This keeps the moisture and heat inside to help cook the potatoes and it also prevents the top layer from becoming too brown. Remove the foil for the last part of baking to allow the top to crisp up.