Nothing tastes better than the ‘cheesy’ goodness of oil-free smokey scalloped potatoes. That same creamy, dreamy taste can easily be achieved using only vegetables and NO OIL!
Although tasty vegan, non-dairy cheese exists in today’s world, it is still full of preservatives and fat. Making cheese sauce that tastes just as delicious as real cheese
is possible with vegetables and a few creative ingredients.
The cheese sauce is a version of the one I previously made for my Vegan Chili Cheese Dip and my Nacho Cheese Sauce with a Twist and a Kick , but this sauce has a smokey, garlicky flavor with a savory and creamy taste. All I did was switch out some of the ingredients in my original sauce to get the flavor I was looking for.
I also chose baby red potatoes for the base, because they are generally softer and cook well when baked.
You can make the ‘cheese sauce’ in advance if you like to prepare food ahead of time. This recipe makes about 4 cups of sauce, so you will have two extra plus cups in order use for pasta or to add to any of your other favorite recipes. You can even separate some before adding the paprika and liquid smoke. That way you can flavor that batch for a different recipe.
Paul and I could have easily eaten the entire pan full of potatoes, but we restrained ourselves only so we could take some for lunch tomorrow.