This past month in Culinary School featured everything about potatoes. Mashed, fried, baked, tournéed; you name it, we made it. I love learning new ways to reinvent the foods I enjoy; and, what's better, I love taking that knowledge and making it vegan!
This post will be the first of many recipes that I learned from my time at Culinary School and converted to fit my vegan lifestyle.
It's surprisingly super easy and just as creamy as it was in class. Chef would be proud.
Let's do it.
3-4 Medium Potatoes
3 TBSP Vegan Egg (I use Follow Your Heart brand)
3 Cups Cashew Milk, unsweetened
3 Cups Shredded Vegan Mozzarella or Parmesan Block, grated (I use Daiya Brand)
Vegan Grated Parmesan & Bread Crumbs for top layer
Salt & Pepper, to taste
Preheat oven to 375 degrees. Wash your potatoes and slice them into even rounds.
In a bowl, whisk together milk, vegan egg, salt, and pepper.
Grease the inside of a rectangular pan. Spread one even layer of potatoes down on the base. Sprinkle a layer of cheese. Repeat this until all potatoes are layered.
Pour over your egg and milk mixture. The mixture should rise evenly with the top layer of potatoes (add more or less milk accordingly). Add an additional layer of grated parmesan cheese on top; spread an even layer of bread crumbs as the last layer.
Place in the oven on the middle rack, uncovered, for 30-40 minutes. Move to the top rack and broil until golden brown, about 3-5 minutes depending on your oven.