Cheezy Vegan Potatoes Delmonico
What you will need:
- 8 medium potatoes, cleaned and cubed
- 1/2 cup vegan butter (I used Earth Balance Buttery Spread)
- 1/2 cup flour (I used Bob's Red Mill Garbanzo Bean Flour)
- 1 cup plain vegan milk (I used Almond Breeze Unsweetened Original flavor)
- 1 cup vegan cream (I used Silk Creamer in Original flavor)
- 1/2 cup Daiya Jack Style Wedge cheese, cut into small chunks
- 1/2 cup Daiya Mozarella style shreds
- 1/2 - 1 cup breadcrumbs (depending on how breaded you like it. I made my own fresh breadcrumbs by taking 2 slices of Ezekiel 4:9 Sprouted Grain Bread and putting them in my Vitamix, which made about 1 cup)
What you will need to do:
Preheat oven 375 degrees. Boil potatoes for about 10 minutes. While the potatoes are boiling, make your cheese sauce. In a medium sauce pan on medium heat, melt vegan butter. Whisk flour into butter and cook for a moment or two. Whisk in the vegan milk and cream until nice and smooth, then melt in the vegan cheeses and whisk until well combined. Simmer sauce on low for a few moments whisking often, then remove from heat. Drain potatoes and place evenly in a greased casserole dish. Evenly pour cheese sauce over potatoes in the casserole dish then top with breadcrumbs. Bake uncovered for 25- 30 minutes, or until breadcrumbs are browned. Enjoy!
And by the way, Happy Valentine's Day, Everyone! Hubby and I will be celebrating and I am told that I have a few surprises in store. I will fill you in on the details via Twitter. And let me know what romantic plans you have. How about the yummy sweet treats?
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