I have a refrigerator drawer full of organic potatoes that are threatening to sprout soon, so on Wednesday I decided to use them in a vegan cheesy potato bake!
The vegan cheese in this recipe is so awesome! Not only does it look and act exactly like real cheese sauce, it tastes delicious! It doesn’t have the richness of a real cheese sauce, but I like how it has a lighter flavor.
It all started when I made vegan mac ‘n’ cheese inpsired by this post on Detoxinista. I modified her recipe to make it even EASIER, and have been using it frequently ever since. I will post my recipe soon!
Pairing it with potatoes for a tasty comfort food on a chilly winter day was a no brainer!
5-6 small-medium sized organic potatoes, peeled and sliced as thinly as possible
1 batch of Slow Cooker Vegan ‘Cheese’ Sauce
2 cups dairy free croutons, crushed
salt, pepper, garlic powder, and paprika
Grease a 9×12 inch baking pan.
Place 1/3 of the potato slices in the pan. Sprinkle with salt, pepper, garlic powder, and paprika.
Pour 1/3 of the vegan cheese sauce over the potato slices.
Place a second layer of potato slices on top of the cheese sauce. Sprinkle with salt, pepper, garlic powder, and paprika. Pour another third of the vegan cheese sauce over the potato slices.
Repeat above process once more.
Sprinkle crushed croutons on top of casserole.
Bake at 375 degrees for 30-40 minutes.