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Vegan Potato Bake

A warm and comforting gluten-free potato bake that uses plant-based ingredients for a creamy texture without dairy, perfect for families and meal prep.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Gluten Free, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, sliced
  • 1 cup almond milk Use unsweetened for lower calories
  • 1/4 cup nutritional yeast For a cheesy flavor
  • 2 tablespoons olive oil Can reduce to 1 tablespoon for lower calories
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1/2 cup chopped green onions

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the potatoes and layer them in a large baking dish.
  3. In a mixing bowl, combine almond milk, nutritional yeast, olive oil, garlic powder, salt, and pepper.
  4. Pour the mixture over the potato layers in the baking dish.
  5. Sprinkle chopped green onions on top of the dish.
Baking
  1. Cover the baking dish with aluminum foil and bake for 45 minutes.
  2. Remove the foil and bake for an additional 15 minutes until golden.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 2 months. To reheat, use a microwave or oven.