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Vegan Potatoes Au Gratin Recipe

November 29, 2018 By florentina 3 Comments

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The best vegan potatoes au gratin recipe with leeks, thyme, cashew cream and nutritional yeast. Easy to make, healthy and beyond delicious!
Vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast.
 
I’ve gotten many requests to veganize my classic scalloped potatoes au gratin recipe and i challenged myself to make it WFPB compliant without using any oil. Mission accomplished friends! 
 

But if you want to indulge a bit during the holidays you can top them with your favorite plant based cheese, i won’t judge! I’m a fan of provolone, pepper jack and smoked gouda from Follow Your Heart but whatever rocks your tastebuds is fine! This walnut parmesan is a great choice too! 

Vegan potatoes au gratin with leeks.
 
You are going to need a mandoline slicer to slice up the potatoes as thinly as possible. Preferably you’d be able to read the morning paper through those slices but don’t stress over it. Do your best to get them as thin as you can and if need be just increase the cooking time by 15 to 20 minutes or so.
 

I did a quick soak of the cashews that I then blended into a cheesy cream sauce with nutritional yeast, lemon juice, garlic and water. This is all you need to achieve that cheesy classic flavor and texture au gratin potatoes have. 

Vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast.
 

Let’s talk about the leeks!

 

Most definitely a favorite staple in my refrigerator, leeks pack so much wonderful flavor I just can’t do without them. Basically a sweeter version of onions but with way more depth.

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They are a great source of lutein and zeaxanthin two important carotenoids for eye heath, on top of being rich in fiber, calcium, iron, magnesium, phosphorus, potassium, vitamins A and K.  You can use the entire leek including the mineral-dense little roots / filaments, just make sure to rinse everything well as they are known to be full of grit and dirt.

Vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast.
 
 

Vegan Potatoes Au Gratin Bake Everyone will Love:

 
So Simple
Only 7 Ingredients
Comforting
Gluten Free
Dairy Free
No Oil

Easy to Make.

Vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast.

Watch How To Make Vegan Potatoes Au Gratin:

5 from 1 vote
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Vegan Potatoes Au Gratin with Leeks

The best vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast. Easy to make, healthy and beyond delicious!

Course Side Dish
Cuisine French
Keyword Vegan Potatoes Au Gratin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 349 kcal
Author florentina

Ingredients

  • 1 lb golden potatoes (scrubbed and rinsed well)
  • 1 large leek (or 2 medium)
  • 2 tbsp fresh thyme leaves
  • 1 pinch red pepper flakes to taste
  • 1/4 cup fresh chives or dill -chopped
  • 3-5 oz vegan cheese (OPTIONAL)
  • sea salt + black pepper to taste

Cashew Cream:

  • 1 cup raw cashews
  • 1 cup filtered water
  • 1/2 lemon -juiced
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
US Customary - Metric

Instructions

  1. Preheat your oven to 350”F.

Make the Cashew Cream:

  1. In a small bowl soak the cashew in hot water for 20 minutes. Drain and rinse then add them to a powerful blender together with one cup pf water, the lemon juice, garlic powder and nutritional yeast. Puree until smooth and creamy. Season to to taste with a pinch of sea salt and refrigerate until needed. 

Make the Scalloped Potatoes:

  1. Slice the leeks lengthwise then chop them up. Add them to a bowl with cold water. Stir to rinse well and allow them to stay in the water for a few minutes. All the grit and dirt will fall to the bottom of the bowl. Use your hands to scoop out the leeks from the water and drain them on a kitchen towel.

  2. Preheat a large skillet on medium low flame. Add a splash of water and the leeks with a pinch of sea salt. Saute until wilted and they start to get some color adding more water if needed as not to burn them, about 10 to 15 minutes Adjust seasonings to taste with more sea salt and black pepper. Set aside.

  3. Meanwhile use a mandoline to thinly slice the potatoes. Rinse well in some cold water and dry on a tea towel. Sprinkle all over the top with a good pinch of sea salt and black pepper.

  4. Lightly oil a large gratin dish including the sides. (You can use 2 small gratin dishes if you wish)

  5. Layer the thinly slice potatoes on the bottom of the gratin dish overlapping each other. Spoon the sauteed leeks and spread them on top of the potato slices. Sprinkle with the fresh thyme.

  6. Pour the cashew cream over the leeks and give the dish a little shake. Sprinkle with the fresh chives or dill and a pinch of red pepper flakes. 

  7. At this point you can top with your favorite vegan cheese, loosely cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and cook another 10 minutes or so until the cheese has melted. To brown the top you can transfer the gratin under the broiler flames for a few minutes until golden to your liking, just make sure that you are using a broiler proof dish. 

  8. Remove the potatoes from the oven and allow them to set for a few minutes before serving. 

Recipe Notes

  • You can omit oiling the baking dish and line it with parchment paper instead.
  • If your potatoes aren’t sliced paper thin make sure to adjust the cooking time and bake an additional 20 to 25 minutes or so until the potatoes have completely softened and cooked through. 
Nutrition Facts
Vegan Potatoes Au Gratin with Leeks
Amount Per Serving
Calories 349 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Sodium 236mg 10%
Potassium 836mg 24%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 3g
Protein 12g 24%
Vitamin A 12.9%
Vitamin C 36.1%
Calcium 9.2%
Iron 41.6%
* Percent Daily Values are based on a 2000 calorie diet.
 

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Filed Under: Gluten Free, Plant-Based, Potato, Sides, Thanksgiving, Vegan Recipes

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Comments

  1. Ed

    December 3, 2018 at 12:14 am

    Going to try this for sure. BTW – mad knife skills – lol.

    Reply
    • florentina

      December 3, 2018 at 1:59 am

      Ha, why thank you! Speeding up the video will make anyone look like a pro 😉 I’m just glad I still have 10 fingers lol

      Reply
  2. Heather

    December 12, 2018 at 3:03 am

    I was skeptical about these potatoes at first because it sounded and looked too good to be true being vegan and all. Let me tell you how pleasantly surprised I am. They taste incredible and nobody even question whether they were vegan or not, just asked for seconds. I’m going to make a bigger batch next time and add an extra layer of the vegan cheese in the middle. Absolutely divine!

    Reply

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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