INGREDIENTS:
Russet potatoes: These potatoes have a excessive starch content material, making them good for creating tender, creamy layers that maintain their form within the stacks. I like to pick out slim potatoes which might be about the identical width because the wells of your muffin tin in order that the potato slices match properly.
Vegan butter or olive oil: Use vegan butter for a wealthy, buttery taste, or olive oil for a slight fruitiness. Oil-free choice: If you’re oil-free omit the vegan butter or olive oil and sauté the garlic in a little bit of water or broth, then add a pair further tablespoons of cream. Be sure to make use of an excellent non-stick muffin pan, a silicone one works effectively.
Vegan heavy cream: Many shops now carry vegan cream choices constructed from oats, cashews, or coconut; simply guarantee they’re unsweetened. For a do-it-yourself choice, attempt my cashew cream recipe (omit any flavorings and sweeteners). Full-fat coconut milk additionally works, although it might add a coconut taste.
Garlic, thyme, nutmeg, salt & pepper: The right mix of seasonings and herbs for the creamy garlic sauce, making every chew irresistible.
Vegan cheddar cheese: for scrumptious gooey cheesiness! When you desire to keep away from store-bought vegan cheese shreds, you possibly can omit this and as an alternative, add a few tablespoons of dietary yeast to the garlic cream sauce for a little bit of tacky style.