Savory Vegan Golden Potatoes


  • 7 russet potatoes, washed and thinly sliced
  • 1 tbsp. olive oil
  • 1 medium sized white sweet onion, finely chopped
  • 2 cloves of garlic
  • 3 cups unsweetened almond milk
  • 1/2 cup Melt Organic™ Butter
  • 1/3 cup vegan parmesan cheese
  • 4 tbsp. all-purpose white flour
  • 1 tbsp. vegetable stock paste
  • 1 tbsp. soya sauce


  1. Preheat oven to 400F and butter a 12 X 8 baking dish with. Set aside.
  2. Cut russet potatoes in thin, round slices and layer with drizzles of olives oil and a dusting of salt and pepper. Repeat till your reach around 1/2 inch from the top of the dish.
  3. In a pan, heat your olive oil for a few seconds and add your onions. Cook on medium heat for around 5-7 minutes, or until golden.
  4. Add garlic and veggie stock. Cook for another minute or two, stirring to avoid burning and to ensure everything is well coated with the flavor from the stock paste.
  5. Plop in Melt Organic™ butter and reduce heat to low. Once your butter has melted, add in your flour, and stir until the onions are coated with flour. Increase heat to medium.
  6. Slowly begin adding your almond milk and stir consistently to form a thicker sauce.
  7. Once all the almond milk has been added and a thicker sauce has formed, go ahead, and add your lemon and soya sauce.
  8. Stir again just before pouring over your potato layers. Top off with some vegan parmesan cheese and cover with tin foil.
  9. Cook covered for 45 minutes and under covered for around 10 minutes. Bring to a quick boil to add a golden-brown affect just before serving!