If you’re looking for a creamy and comforting side dish, then this Vegan Scalloped Potatoes recipe means you’ve hit the jackpot.


– Russet potatoes – Began butter – Glour – Plant-based milk – Vegetable broth – Nutritional yeast – Garlic powder – Onion powder

Preheat the oven to 400 degrees F and lightly grease a 9x13-inch casserole dish.

Thinly slice the potatoes into ⅛-inch rounds. I like to keep the peels on for nutrition and time-saving reasons, but you’re welcome to peel them first.

In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes.