Vegan Scalloped Yams

Budget Recipes

Rich and creamy comfort food without the cream! Yams are packed with nutrients and have a delicious natural sweetness. This tasty hot dish features a creamy sauce made from almond milk, thickened with potato starch and flavored with roasted garlic.

Scalloped Yams
  • 1 heads garlic
  • 1 Tbsp olive oil + more for roasting garlic
  • ½ cup onion, finely chopped
  • 1 cup + 1 Tbsp unsweetened plain almond milk, divided
  • 1 Tbsp potato starch
  • ½ tsp sea salt
  • Black pepper to taste
  • 1# yams, peeled and thinly sliced

Garlic Roasting Instructions:

Roast the garlic. (This can be done a day or two in advance.) Cut top off garlic head leaving the tip of each clove exposed. Remove any large, loose pieces of papery skin from the outside of the head. Drizzle the heads with a bit of olive oil and rub it in. Place garlic on 2 layers of aluminum foil and wrap it up like a packet, with the opening on top. Bake at 400°F until tender, about 45 minutes. Once roasted, allow to cool and then squeeze the garlic out of the skin and finely chop.

Yams Dish Instructions:

Heat 2 Tbsp olive oil in a large oven-safe skillet. Cook onion until soft, about 5 minutes. Add 1 cup almond milk; bring to a boil. Whisk the remaining 1 Tbsp almond milk and potato starch in a small bowl until smooth. Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly for 2 minutes. Reduce heat and add salt, pepper and roasted garlic. Cook for 4-5 minutes until thick, stirring frequently. Add yams and stir carefully until coated. Cover the skillet with foil and bake at 350ºF for 30 minutes. Uncover, press the potatoes down to submerge, then bake 20-30 minutes, until potatoes are fork tender.