I pulled out my big red book of magic, the Betty Crocker Spellbook (complete with animal sacrifice spells) , and set out to adapt a couple of recipes that relied on cow’s milk and cheeses into decent vegan recipes.
Out first attempt gave us a nice Vegan Mac & Pleaze recipe but with the cheeses and seasoning the differences between the 3 milks that we tried were negligible.
I decided that a more milk intensive recipe needed to be adapted. I fondly remember watching my mom bake up a mellow dish of Scalloped Potatoes and chose to adapt some for our table. I came up with…
Vegan Scalloped Potatoes
1 lb. Potatoes (about 2 cups after slicing)
2 Tablespoons of Earth Balance
2 Tablespoons Flour
1/2 teaspoon Salt
1/4 teaspoon black pepper
1 C plant-based milk
1 small onion, finely chopped
Melt the Earth Balance and stir in flour. Cook over low heat, stirring constantly until the mixture is smooth and bubbly. Slowly add your plant based milk. Heat to boiling; stirring constantly. Boil and continue stirring for 1 minute; remove from heat.
Arrange Potatoes in greased (a little Earth Balance) 1 1/2 quart casserole in 3 layers, topping each of the first 2 layers with 1/2 the onion and 1/3 the white sauce. Top with remaining potatoes and white sauce. Cover and bake in oven 350° for 30 minutes. Uncover and bake until potatoes are tender, about 60 minutes longer. Let stand 5 – 10 minutes before serving.
We had run out of rice milk and with almost yet a quart each of coconut milk and soy milk, I refused to buy more plant based milks lest they spoil. The flavors were still very similar but we noticed a little less moisture separation in the coconut milk than the soy (see photo below). It made a creamier, prettier, more traditional looking dish of Scalloped Potatoes. With the results on the Mac & Pleaze being so close (Jim and I both agreed any differences were too subtle to note), we suggest using the best priced plant based milk for flavor but coconut milk for best texture and less separation when cooking.