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Vegan Scalloped Potatoes (Nut-free, Gluten-free, Oil-free)
These vegan scalloped potatoes make an excellent side dish for Christmas, or any special occasion! Although nut-free and dairy-free, they are super creamy, flavourful and easy. Oil-free and gluten-free.
Preheat the oven to 180 degrees C/350 F.
Add the cornstarch and 1/4 cup of the plant based milk to a saucepan and stir over a medium heat to dissolve.
Proceed to slowly pour in the rest of the milk, around 1/2 cup at a time, and stir for around 30 seconds, until the sauce begins to thicken before pouring more.
When around 1/2 of the plant based milk had been added, stir in the nutritional yeast, garlic, mustard, hot sauce and salt.
Right at the end, remove the sauce from the heat and stir in the lemon juice together with the fresh chives.
In a rectangular or oval baking dish, add a layer of the sliced potatoes, followed by a layer of the sauce. Continue layering until you reach the top of the dish, and finish off with a layer of the sauce.
Cover with a sheet of aluminium foil and bake in the preheated oven for 50 minutes. Then, carefully remove from oven, remove the foil and bake for a further 20 minutes.
How to make ahead of time: Bake with the aluminium foil, then place in the fridge, covered tightly. When you are ready to serve, place back in the oven, uncovered, for around 30 minutes. I wouldn't recommend storing them for longer than around 3 days.
You can also freeze any leftovers for up to a month.
Calories: 245kcal, Carbohydrates: 50g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Sodium: 1046mg, Potassium: 932mg, Fiber: 6g, Sugar: 14g, Vitamin A: 416IU, Vitamin C: 24mg, Calcium: 238mg, Iron: 3mg