THE CHEESIEST VEGAN POTATO BAKE

Preparation time: 20 minutes + 1 hour baking

Serves: 8-10

Someone once told us,  you cannot make vegan cheese 'cheesy'...please refer to photos! It's creamy, soft, warm inside and crispy brown crunchy outside will win anyone over. This is the ultimate side dish, in fact it might even outshine the main dish it's so amazing. 

INGREDIENTS

1.5 kgs of russet or nicola potatoes
¼ cup of nuttelex
¼ cup of flour
2 cups of unsweetened almond mylk
½ cup of vegetable stock
½ cup of nutritional yeast
1½ tsp of garlic powder
1 ½ tsp of onion powder
1 ¼ tsp salt

METHOD

Potatoes

1. Wash and scrub the potatoes
2. Slice using a mandoline or hand cut to to approximately 1cm thickness
3. Layer into a medium baking dish

Cheese sauce

1. In a large pot, melt nuttelex on medium heat
2. Add flour then stir until a paste forms
3. Slowly add the mylk and stock continuously whisk until thickened (5-10 minutes)
4. Stir in the nutritional yeast, garlic powder, onion powder and salt
5. Pour over the layered potatoes in the baking dish (give it a tap to make sure all the sauce is combined)
6. Bake on 180 degrees for 1 hour