Ingredients (serves 4):

• 1 batch of my Scalloped Sweet Potatoes, prepared.
• Cream Sauce:
  • 2 Cups non-dairy milk (I used Hemp milk)
  • 2 Tablespoons arrowroot starch (may substitute with cornstarch or potato starch)
  • 1 Tablespoon mustard
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Optional: 2 Tablespoons vegan Parmesan cheese
• 1 Cup veganized mozzarella cheese, grated

Directions:

1. Preheat your oven to 425 degrees Fahrenheit. On medium-low heat in a medium sauce pan, add 3 Tablespoons of your non-dairy milk and whisk in your arrowroot starch, until there are no clumps.  Cook on low heat until bubbles start to form.  Whisk in your remaining non-dairy milk (and vegan Parmesan, if using) and cook for 5 minutes, whisking occasionally, until thickened.  Whisk in your mustard, smoked paprika, ground nutmeg, and salt to taste.
2. Pour your sauce over your scalloped potatoes.  Let the sauce settle and top with your grated cheese.  Pop your dish into the oven for about 12-15 minutes, until the cheese is melted and your dish is bubbling.

3. Enjoy eating whole!