Zucchini Jalapeño Popper Gratin (Vegan)

Potato Au Gratin ain’t got nothin on this flavorful spin!

Gluten free and vegan…what more could you ask for?!

Be sure to watch my video for more tips and fun!


  • 2 tbsp vegan butter
  • 2 tbsp corn starch
  • 1 tbsp minced garlic
  • 1 and 1/2 cups oat milk
  • 4oz (1/2 container) WayFare vegan cream cheese
  • 5oz (1/2 block) follow your heart vegan mozzarella
  • 2oz diced jalapeños
  • 1 large (or 2 medium) zucchini
  • Salt and pepper


  1. Add vegan butter and garlic to a pot on the stove until melted. Add corn starch and whisk for 1 minute.
  2. Slowly add unsweetened nondairy milk (oat milk) and whisk until thickened.
  3. Whisk in the vegan cream cheese and most of the vegan mozz (save a little to sprinkle on top at the end).
  4. Use a mandolin or chop the zucchini in thin coins. Layer in a dish. Sprinkle with salt and pepper, add some cheese sauce. Layer more zucchini, salt and pepper and cheese sauce. Continue until you run out of ingredients.
  5. Bake in a 375°F oven for 20 minutes. Remove from oven and add the rest of the vegan mozz and crank up the oven to broil for a couple minutes until the cheese is melty.
  6. Enjoy!


2 Comments Add yours

  1. Lacey says:

    This looks amazing.


  2. Thank you so much! 💕✨


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