I love potatoes and most vegans count on them for comfort food meals just like everyone else. Plus they are nutritious and delicious. I have a modernized old-fashioned favorite side dish, Au Gratin Potatoes.
It’s a twist to cook them in your 3 1/2 or 4 quart slow cooker. That’s just the beginning of my changes. The sauce is vegan, of course, and is made with vegetables!
It’s similar to my Creamy Vegetable-based Vegan Cheese Sauce. I didn’t have any turnips on hand so I left those out. You could change cooked turnip out for up to 1/3 of the cauliflower. I didn’t use cashews in this version so it could have less calories and be nut-free for company.
You cook up the cauliflower and carrots then toss them in a blender with some nondairy milk and nutritional yeast. Blend until smooth and you’re ready to slice your potatoes.
You can keep this completely oil-free and place a piece of parchment paper in your slow cooker or you can hit it with a little spray oil to make clean up easier. It’s all up to you!
- 2 packed cups cooked cauliflower florets
- 1 cup cooked carrot coins
- 1 cup unsweetened plain nondairy milk
- ½ cup nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 medium potatoes
- Blend everything except for the potatoes in your blender and blend until smooth. You will need to stop and scrape the sides down a few times to make sure there are no lumps.
- Pour just enough sauce to cover the bottom of your 3½ to 4 quart slow cooker. Layer with about ⅓ of the potatoes, and cover with sauce. Repeat until the potatoes are all used and end with sauce poured over the top.
- Cook on low 7 to 9 hours.
Vegan Slow Cooker Potato Au Gratin with No Added Oil
This cheezy sauce is ridiculously easy to make. Even better no one in your family will realize just how healthy these vegan au gratin potatoes really are. They are gluten-free, soy-free and have no oil added! (You can oil your slow cooker to make clean up easier or press a large piece of parchment paper in and layer your potatoes on top of that.)
Ingredients
- 2 packed cups cooked cauliflower florets
- 1 cup cooked carrot coins
- 1 cup unsweetened plain nondairy milk
- 1/2 cup nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium potatoes
Instructions
- Blend everything except for the potatoes in your blender and blend until smooth. You will need to stop and scrape the sides down a few times to make sure there are no lumps.
- Pour just enough sauce to cover the bottom of your 3½ to 4 quart slow cooker. Layer with about ⅓ of the potatoes, and cover with sauce. Repeat until the potatoes are all used and end with sauce poured over the top.
- Cook on low 7 to 9 hours.
Barely Vegan says
This looks amazing!! I loooove potatoes au gratin. Even though there is cauliflower in the sauce, I’d probably pour it over more cauliflower and make cauliflower au gratin. I looooove cauliflower too!! Great recipe. 🙂
John says
Not much flavor
Michelle @ The Complete Savorist says
I need to save this for my vegan guests, I always feel bad when I make cheesy au gratins, no need to anymore.
Rebecca @ Strength and Sunshine says
O this looks so creamy and delish!!! I want a huge plate <3
Florian @ContentednessCooking says
Wow such a comfort dish, definitely a must make!
Diana Johnson @ Eating Richly Even When You're Broke says
I use nutritional yeast as a supplement to boost my breast milk supply, and keep thinking I should try it in a recipe other than lactation cookies. This looks like a winner!
Andrea says
Brewers yeast in your lactation cookies will eork waaayyyyy better! Trust!
Emily says
I’ve never craved vegan potato au gratin… until now! This looks amazing! Love the addition of cauliflower!
Kathryn Grace says
Like all your recipes, this looks ever so tasty. Pinning so I can try it sometime when I have both potatoes and cauliflower on hand. Thank you!
Sara says
if no slow cooker is available where i can cook ? In a pan or in oven ? thank you so much! this recipe looks amazing!!!
Kathy Hester says
I would cook it in the oven, covered and remove the cover for it to brown about 10 to 15 minutes. I’d try cooking it at 350 degrees, but I’m unsure of the time it will take to cook.
Diana says
Im going to this eith putting a layer of onions seperated into rings between the potatoes. Yummmmmmmmmmmm
Donna says
These were amazing! I added sliced onions to each layer, as suggested above, & I baked them in the oven. Will definitely be making this recipe again!
Kathy Hester says
What a great idea!
Caroline says
I just made this and found it to be very bland. I even added some Dijon and Worcestershire and more nutritional yeast. Had to add more milk also to get it to blend – even using my Vitamix.