300 ml (1,3 cups) soy milk 100 ml (0,42 cups) neutral vegetable oil 2 tablespoons vinegar or lemon juice 2 leveled tsp cornstarch 2 heaped tsp nutritional yeast 2 tsp powdered vegetable stock 1 tablespoon mustard, 2-3 cloves garlic (optional)
Blend all ingredients in a blender well for about 1 minute and pour over the vegetables to be scalloped / potatoes etc. Bake in an oven at 180° C (350 F) for about 20-60 minutes. The time varies by the types of vegetables / potatoes you use..... The crust should be golden brown and the gratin no longer raw.