Description
A creamy and delicious vegan potato casserole made with almond and coconut milk, perfect for a comforting meal.
Ingredients
Scale
- 6 medium Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 1/2 cups unsweetened almond milk
- 3/4 cup canned full-fat coconut milk
- 1/2 cup nutritional yeast
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil or vegan butter
- 2 tablespoons cornstarch
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh chives or green onions, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
- Peel and thinly slice the potatoes to about 1/8 inch thick. Use a mandoline for best results. Soak in cold water to prevent browning.
- In a saucepan, heat olive oil and cook the chopped onion until translucent, about 5 minutes. Add garlic and sauté for 1–2 minutes.
- Stir in cornstarch and cook for 1 minute. Gradually whisk in almond milk and coconut milk to avoid clumps.
- Add nutritional yeast, mustard, garlic powder, onion powder, thyme, salt, and pepper. Simmer for 5–7 minutes until the sauce thickens.
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- Drain potatoes and pat dry. Layer them in the dish, pouring some sauce between each layer. Finish with remaining sauce on top.
- Cover with foil and bake for 35 minutes. Uncover and bake for another 20–25 minutes until golden and bubbling.
- Let it rest for 10–15 minutes before serving. Garnish with chopped green onions or chives.
Notes
- This dish is perfect for potlucks and gatherings. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg