Preparation

Step 1 out of 10

Make the Cheesy Vegan Cream Sauce:

Step 2 out of 10

In a small skillet or saucepan, heat two tablespoons vegan butter or olive oil over medium heat. Add four cloves minced garlic and sauté until garlic is fragrant and translucent (do not brown.) Whisk in the flour and salt. Continue cooking for one minute.

Step 3 out of 10

Very slowly whisk in the vegetable broth followed by the non-dairy milk. Add the nutritional yeast and white wine vinegar. Whisk vigorously to combine. Cook for another five minutes, whisking often.

Step 4 out of 10

Optional: Transfer to a blender and blend on high for 30 seconds. Set aside.

Step 5 out of 10

Make the Potatoes:

Step 6 out of 10

Preheat oven to 400°F.

Step 7 out of 10

Line a 9"×13" casserole or baking dish with parchment paper. Optional: Spread the parchment with one tablespoon vegan butter or olive oil. Spread half of the sliced potatoes out in an even layer. Season with salt and pepper. Spread the sliced onion over the potatoes. Follow with the remaining sliced potatoes, once again seasoning with salt and pepper.

Step 8 out of 10

Top with Cheesy Vegan Cream Sauce. Sprinkle with panko bread crumbs. Garnish with dried parsley (optional.)

Step 9 out of 10

Cover with aluminum foil and bake for 30 minutes.

Step 10 out of 10

Uncover and bake for another 15 minutes. If necessary, briefly place casserole under broiler to toast bread crumb topping. Let sit for 10 minutes before serving.