Potatoes Au Gratin


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.

 

You need:

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)