Vegan French Vegetable Gratin
A rich and satisfying vegan gratin made with tender vegetables and a creamy cashew sauce.
Ingredients
- ●2 large lovely potatoes
- ●3 medium juicy carrots
- ●1 medium french zucchini
- ●1 cup veggie brothstore-bought or homemade
- ●1 cup cashews
- ●2 tbsp nutritional yeast
- ●1 cup gratin cheese substitutesuch as soy cheese or nutritional yeast
- ●2 tbsp olive oil
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Peel and slice the potatoes and carrots into 1/4-inch thick rounds.
- 3
Cut the zucchini into 1-inch pieces.
- 4
In a blender or food processor, combine the cashews, nutritional yeast, and 1 cup of water to make a creamy sauce.
- 5
In a large saucepan, sauté the sliced potatoes and carrots in olive oil until they start to soften.
- 6
Add the sliced zucchini and vegetable broth to the saucepan and stir to combine.
- 7
Transfer the saucepan to the preheated oven and bake for 25 minutes.
- 8
Remove the saucepan from the oven and stir in the creamy cashew sauce and grated soy cheese substitute.
- 9
Return the saucepan to the oven and bake for an additional 10-15 minutes, or until the top is golden brown and the vegetables are tender.
- 10
Season with salt and black pepper to taste.
- 11
Serve hot and enjoy!