Gratin Potatoes: Creamy, Cheesy, and Dairy-Free

This vegan au gratin potatoes recipe is a comforting, creamy dish made with layers of thinly sliced white potatoes and finely diced onions, seasoned with pink Himalayan salt. A rich, homemade cheez sauce is combined with soy or almond milk to create a luscious, dairy-free sauce that coats the potatoes and onions perfectly. Baked until golden and bubbly, this plant-based version of the classic dish is full of flavor and delivers all the cheesy goodness without any dairy. Perfect for a hearty side dish or a crowd-pleasing comfort food!Cheese is not good you. It clogs your arteries, causes diabetes, and is a source of saturated fat. As an alternative, use this cheesy version.

Au Gratin Potatoes

Ingredients:

Cheez Sauce 

3-3½ cups Water

½-1 cups Raw Cashews

½ cups Pimento or Roasted Red Pepper

½-¾ cups Yeast Flakes 

⅛ cups Lemon Juice

½ Tablespoon Onion Powder

2 teaspoons   Pink Salt   

½-1 teaspoon Garlic Powder

¼ teaspoon Paprika

Directions:

Blend all ingredients well and place in sauce pan, and cook over medium heat until thicken.

Au Gratin Potato Mixture

5 medium White Potatoes (thinly sliced)

 1 medium Onion (finely diced)

1 teaspoon Pink Himalayan Salt   

2½ cups Cheez Sauce (see above)

1 cup Soy or Almond Milk    

Directions:

Preheat oven to 350◦. Coat a 9x13 in baking dish, then layer half of the potatoes along the bottom of prepared dish; top with ¾ of the onion, then sprinkle ½ teaspoon of salt.

Mix Cheez and milk together in a medium bowl; pour half of the Cheez mixture over the potatoes and onions. Top with another layer of potatoes, onions, and Cheez; then sprinkle with last ½ teaspoon of salt. Cover with aluminum foil; bake for 1 hour and 15 minutes. Uncover and bake 15 minutes, until the top is golden.

Did you know? Cheese is not good you. It clogs your arteries, causes diabetes, and is a source of saturated fat. As an alternative, use this cheesy version.