Vegetarian Scalloped Potatos. Boxed meals, side dishes and more. How To Make Vegan Scalloped Potatoes Full instructions and measurements are in the recipe card at the bottom of the post, this is just a summary to go along with the process photos. Add coconut milk, raw cashews, ground black pepper, dijon mustard, nutritional yeast, sea salt, onion powder and garlic powder to the blender jug and blend.
Delicious, cheesy, tender scalloped potatoes made vegan thanks to almond milk and nutritional yeast!
How To Make Vegan Scalloped Potatoes.
The recipe is pretty easy and straightforward!
You can cook Vegetarian Scalloped Potatos using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Vegetarian Scalloped Potatos
- Prepare 4 of Potatos.
- You need 1/2 of Jalapeño Pepper.
- It's 1 cup of Daiya Brand Cheddar Style Shreads (Non-Dairy Lactose free).
- It's of Greek Blend seasoning.
- You need 1/4 cup of Broth.
- It's 1 tbsp of SmartBalance Butter (Extra Virgin Olive Oil Blend).
- It's of Himalayan Salt + Pepper (optional - to taste).
Peel the potatoes and thinly slice them. How to make Vegan Scalloped Potatoes with Step Pictures. Heat a saucepan over medium heat. Add oil and let it heat up.
Vegetarian Scalloped Potatos instructions
- Wash, peel and slice potatos. Wash, de-seed, and finely chop Jalapeño Peppers..
- Layer potato slices, Daiya Cheddar Shreads, greek blend seasoning, and Jalapeño Pepper in crockpot. Repeat layering until you have several layers. Top with Butter and broth. **add more broth and cheddar shreads if needed**.
- cook in crockpot for around 7 hours or until cooked. Season with Himalayan salt and pepper to taste..
Cook for half a minute, add in the lime zest, miso and mustard and mix in and cook for another few seconds.. These vegan scalloped potatoes are perfect for a holiday meal or a Sunday dinner. There's a little chill in the air, and that means that fall is arriving soon! And with it, lots of warming, hearty recipes. Fall is comfort food season, isn't it?
