Vegan Cheesy Potato Bake

Vegan Cheesy Potato Bake
Makes enough for 2 sides
This recipe is made with nutritional yeast, one of those foods whose consumption seems to signify that you have officially become an organic cider swilling, hippy loving vegan. It is not to everyone’s tastes so if you haven’t cooked with it before, perhaps make a smaller batch first. It can be found in most good health food stores (including larger Holland and Barrett stores if you are in the UK)

3-4 medium king edward potatoes
1 tsp vegetable oil
1 tbsp dairy free butter (I use pure spread)
1 tbsp plain flour
1 cup of soy milk
1 tsp vegetable stock powder
black pepper
pinch of paprika
juice of half a lemon
1-2 to 3/4 cup nutritional yeast (depending on how strong you would like the sauce)
water as needed

1) Preheat the oven to 200c
2) Wash the potatoes and cut into thin slices (a couple of mm’s)
3) Spread the vegetable oil thinly over a 8″ casserole/baking dish. Layer the potato slices, making sure each slice overlaps the last by about a cm. You should be able to make 3 layers
4) In a separate pan, melt the dairy free butter over a medium heat. Once melted, stir in the flour and allow to cook for one minute
5) Add the milk and stock, turn up the heat to medium-high and stir continuously until the sauce starts to thicken
6) Take off the heat and stir in the black pepper, paprika, lemon juice and nutritional yeast. Once the yeast flakes have broken down and there are no lumps, you should have a thick but pourable sauce. If it is too thick, stir in some luke warm water.
7) Pour evenly over the potatoes. Bake for 15 minutes at 200c. Then turn the heat down to 150c and cook for a further 30 minutes