Vegan Gluten Free Scalloped Potatoes (Nut-Free)
Classic scalloped potatoes turned plant-based and allergy friendly. These Vegan Gluten Free Scalloped Potatoes are hearty and flavorful all without dairy, gluten, or nuts.
Ingredients
- 1 ½ Cups Non-Dairy Milk
- 1 ½ Cups Vegetable Stock
- ½ Cup Tahini or Sunflower Seed Butter
- 2 Tablespoons Nutritional Yeast
- 2 Tablespoons Miso
- 1 Tablespoon Arrowroot Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Teaspoons Paprika
- 2 Teaspoons Poultry Seasoning
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 3 Pounds Yukon Gold Potatoes
- 1 Yellow Onion small diced
- 4 Cloves Garlic minced
- Fresh Parsley & Thyme for garnish
Instructions
- Preheat the oven to 400°F.
- Blend the non-dairy milk, vegetable stock, seed butter, nutritional yeast, miso, arrowroot, garlic powder, onion powder, paprika, poultry seasoning, salt, and pepper in a high-speed blender until smooth.
- Using a mandoline or sharp knife, thinly slice the potatoes.
- Arrange the sauce, potatoes, and onion in a casserole dish. Start with ⅓ of the sauce, then ½ of the potatoes, then ½ of the onions. Then add the garlic. Add another ⅓ of the sauce, the remaining potatoes, and then the remaining onions. Top with the remaining third of the sauce.
- Cover the casserole dish with aluminum foil and bake for 60 minutes. Then remove the foil and bake for another 10-15 minutes. Let cool slightly before serving. Garnish with the fresh parsley and thyme. Enjoy!
Nutrition
Calories: 177kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 470mg | Potassium: 596mg | Fiber: 4g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg