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Creamy Vegan Potatoes Au Gratin
5 from 6 votes

Creamy Vegan Potatoes Au Gratin

Creamy and cheesy vegan potatoes au gratin is made with whole foods and is a classic side dish that's perfect for the holidays or a simple weeknight meal.

Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 6 servings
Calories: 417 kcal
Course: Side Dish
Cuisine: American, Vegan

Ingredients

  • 3 tablespoon olive oil
  • 3 tablespoon all-purpose flour
  • salt to taste
  • black pepper to taste
  • 2 cups plant-based milk we prefer to use Ripple pea milk, although soy, almond, cashew, or oat milk will work fine. Do NOT use coconut milk. It will ruin the flavor, unsweetened
  • 1 cup cashews soaked for up to 8 hours or boiled for 20 minutes to soften.
  • 1 teaspoon smoked paprika
  • ¼ cup nutritional yeast
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 onion chopped, small Vidalia
  • 6 russet potato thinly sliced, medium
Garnish
  • 2 tablespoon thyme minced fresh

Instructions

    Cup of Yum
  1. Set oven to 350˚F (176˚C)
  2. Boil cashews on high for 20 min and drain and rinse. Put them in the blender.
  3. Slice potatoes on a mandolin as thinly as possible and cover with cold water in a large bowl to prevent browning.
  4. Sauté Vidalia onion in 1 tablespoon olive oil for approximately 7 minutes, or until softened.
  5. Remove the onions from the pan and put in the blender.
  6. Add the 2 cups of plant-based milk, 1 teaspoon paprika, ¼ cup nutritional yeast, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, and salt and pepper to taste to the blender and blend on the highest speed until smooth and creamy. Scrape the sides once or twice while blending to ensure that there are not solids left.
  7. Place the 3 tablespoon of olive oil in a medium skillet over medium heat.
  8. Add the 3 tablespoon of flour and continuously whisk until it forms a thick paste and lightly browns.
  9. Pour the cashew milk mixture into the pan and whisk until the roux thickens into a smooth and creamy sauce, approximately 3 minutes.
  10. Evenly pour a thin layer of the cashew cream into the bottom of a deep 8 x 8 inch baking dish
  11. Form the gratin by layering sliced potatoes and the cashew cream. For example, place a layer of potatoes over the sauce, then add a layer of sauce, add another layer of potatoes, and so on until you run out of potatoes. Pour the remaining cashew cream over the top and cover the dish with foil and bake for an hour.
  12. Uncover the dish and bake for an additional 20 minutes, or until it has developed a crust on top and is a light golden brown.
  13. Garnish with the minced thyme.

Notes

  • NUTRITION DISCLAIMER
  • You can prep the potatoes ahead of time. Make sure to keep them in cold water so they don’t brown.
  • We suggest making the cashew cream just before baking for best results.
  • Store covered in the refrigerator or freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and heat in the oven.

Nutrition Information

Serving 245g Calories 417kcal (21%) Carbohydrates 54g (18%) Protein 12g (24%) Fat 18g (28%) Saturated Fat 3g (15%) Sodium 54mg (2%) Potassium 1226mg (26%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 584IU (12%) Vitamin C 24mg (27%) Calcium 159mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 417

% Daily Value*

Serving 245g
Calories 417kcal 21%
Carbohydrates 54g 18%
Protein 12g 24%
Fat 18g 28%
Saturated Fat 3g 15%
Sodium 54mg 2%
Potassium 1226mg 26%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 584IU 12%
Vitamin C 24mg 27%
Calcium 159mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.