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Ingredients:

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.
 

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