Since not being vegan anymore, I've noticed that dairy, in particular, just does not sit well with me (it probably never did, but I had nothing to compare it to). Especially creams and soft cheeses :( For this reason, while I've been recovering I decided to go dairy-free wherever possible, including important dinners.
Interestingly enough, the only thing about our Christmas breakfast and dinner that wasn't vegan was the ham itself.
Our creamy scalloped sweet potatoes were vegan, though!
Here's how I made them:
3 sweet potatoes, sliced thin (or use regular potatoes)
1 onion, finely chopped
1/4 cup Earth Balance, melted
6 Tbsp flour
~2 cups almond milk (or any kind of milk)
salt & pepper to taste
paprika
Pre-heat your oven to 350.
Whisk your salt and pepper into the flour.
Mix together your onions and potatoes and create a layer on the bottom of a buttered 9x9" baking pan.
Pour 1/3 of your melted butter over the potatoes and onions and dust with 1/3 of the flour.
Do this two more times, so you have three layers.
Pour your milk over, until it reaches the top of the pan. I didn't measure my milk for this, I just poured.
Dust paprika over the top of the potatoes.
Bake for 1 1/2 to 2 hours, until potatoes are soft enough to break apart easily with a fork, or (like I did) bake for 1 hour covered with foil, and finish later, or the next day, baking for 1 1/2 hours, uncovered.
Either way you choose, I recommend placing a baking sheet under your pan. This may seem like a no-brainer but I didn't do this at first and then I had to clean the oven, so . . . yeah.
The photo above shows my potatoes only halfway through the cooking process, which is why the milk/butter/flour mixture looks a little separated and runny. It hadn't quite cooked down yet. But I promise this is a great alternative to the regular, and much more healthful!
Enjoy!
-A.
