Vegan Cheesy Scalloped Potatoes


10 Russet potatoes
3 cups or so of daiya shredded cheddar (1 package)
3/4 to 1 cup of soy milk
1 1/2 cups mushroom gravy (powdered or canned is fine)
salt & pepper to taste


-Slice the potatoes into thin round discs and par-boil them for 5 to 6 minutes. This is so you don't have to bake as long.
-Mix gravy and soy milk together over heat until they dissolve.
-Spray baking dish with cooking spray & drizzle a little of the gravy mixture over the bottom, then layer all remaining ingredients (potatoes, sprinkle of flour, gravy mixture, cheese) & start over. Do this for up to 3 layers.

-bake at 375, and keep checking on it until the Daiya is nice and crispy on top (about 40 mins).


  1. Sounds yummy! Unfortunately I don't get any 'fake' cheeses here.. I wonder if I could just make a little nooch?


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