Vegan Au Gratin Potatoes (Gluten-free, no yeast flakes) A traditional rich, creamy au gratin flavor complimented by asparagus and pepper.
I am in the midst of a major love affair with my Creamy Vegan Alfredo recipe! As I mentioned in the Alfredo post, I am very happy with my plant-based diet. I feel so great and I’m so much healthier than I was before. But there are just certain times that you crave that creamy, cheesy yumminess from dishes of days gone by. My goal is to bring healthier, vegan/plant-based, and gluten-free versions of those dishes into the present, while making them equally as delicious. As I was consuming my Creamy Vegan Alfredo for the–well to be honest I’ve lost track of how many times–I realized I was daydreaming of Au Gratin Potatoes (yes, that’s what I daydream about!) With just a few minor tweaks to the flavor and consistency, it would also make the perfect white sauce for Au Gratin Potatoes.
I am not deceitful by nature. But let’s face it, if I had told my peeps that this Au Gratin Potato recipe was dairy free I think they would have tasted it with a little bias. So, I served it up without full disclosure. After they had consumed a few bites and raved a little bit about how good they thought it tasted – I dropped the bomb! It’s vegan, that’s right, dairy free cheesy, creamy, tasty goodness. Well, at this point what could they say but “Wow, I never would have guessed!”
I am so excited to share this recipe with you! Below you will find the recipe for the white sauce with the modifications (and the recipe for the Au Gratin itself). While making the white sauce, should you find yourself longing for process photos, cooking options, or more detailed explanations, you can find all of that in the Creamy Vegan Alfredo post. The prep and cooking times in the recipe card are a grand total for making both the sauce and the Au Gratin. Also, I would encourage you to read the Notes section in the recipe card as I have included some possible substitutions. So without further adieu, let’s get cookin’!
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