About the Recipe
Mornay sauce is a creamy, rich, and indulgent sauce made with milk, butter, flour, and cheese. It is a variation of the classic French béchamel sauce that includes grated cheese, usually Parmesan or Gruyere, which gives it a distinctive nutty flavor and a velvety texture. The sauce is typically used in dishes such as gratins, casseroles, and other baked dishes, but it is also delicious as a topping for loaded potatoes.
To make a vegan version of mornay sauce, you can use plant-based milk, vegan butter, and vegan cheese. Cashew cream or coconut cream can also be used to make the sauce creamy and rich, but here we're using plain old almond milk. The key is to make a roux with the vegan butter and flour, then slowly whisk in the plant-based milk to create a thick and creamy sauce. Once the sauce is ready, you can stir in grated vegan cheese until it melts and the sauce is smooth and glossy.
Ingredients
4 medium-sized russet potatoes
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Mornay Sauce:
1 tablespoon vegan butter
1 tablespoon all-purpose flour
1 cup unsweetened almond milk
1/2 cup vegan mozzarella (cashew-based or allergy friendly alternative)
1/2 teaspoon garlic powder
Salt and pepper to taste
Toppings:
Sliced scallions
Chopped parsley
Preparation
Preheat the oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, then slice them into thin rounds.
In a large bowl, toss the potato slices with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Arrange the potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until crispy and golden brown.
While the potatoes are baking, prepare the Mornay sauce. In a small saucepan, melt the vegan butter over medium heat.
Add the all-purpose flour and whisk until smooth. Cook for 1-2 minutes, or until lightly golden.
Slowly pour in the almond milk, whisking continuously to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened.
Add the vegan mozzarella shreds, garlic powder, salt, and pepper. Stir until the cheese has melted and the sauce is smooth.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
To assemble, place a layer of crispy potato slices on a plate or serving platter. Spoon a generous amount of Mornay sauce over the potatoes, then sprinkle with vegan bacon bits, sliced scallions, and chopped parsley. Repeat with the remaining potato slices and toppings.
Serve immediately and enjoy!
