Vegan Scalloped Potatoes

veganricha.com

Rebecca Clark

2 to 3 tsp ( 2 tsp) olive oil (see note for oil-free)

¼ cup ( 40 g) finely chopped onion

3 cloves of garlic , finely chopped,

3 tbsp flour (all purpose), See note for gluten-free

½ to ¾ tsp salt

½ tsp freshly ground black pepper ,divided

¼ tsp onion powder

zest of ¼ or ½ a lemon (depends on size of lemon and your preference of flavor)

1 tsp dried herbs (I use rosemary and thyme)

½ tsp miso (use chickpea miso for soyfree), optional

1 tsp stoneground mustard or ½ tsp ground mustard

2 cups ( 473.18 ml) non dairy milk at room temp , such as light coconut milk, unsweetened almond milk, cashew milk, oat milk or soy milk

2 large or 3 medium yukon gold potaoes

Directions at veganricha.com

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