Vegan Potato Gratin

Vegan Potato Gratin

Kathleen DeLuca
Your vegan friends will thank you for sharing this amazing potato gratin dish with them. Your non-vegan friends will love it too!
Prep Time 30 mins
Cook Time 1 hr 15 mins
Course Side Dish
Cuisine Vegetables
Servings 8 Servings
Calories 279 kcal

Ingredients
  

  • 3 lbs. white potatoes
  • 1 cup cashews
  • 1 ⅔ cup almond milk unsweetened
  • 4 cloves garlic
  • 1 shallot
  • ½ lemon juiced
  • 1 ½ tbsp. white miso paste
  • 4 tbsp. nutritional yeast
  • 2 sprigs leaves only
  • 6 sprigs leaves only
  • ¼ tsp. ground nutmeg
  • ¼ tsp. cayenne pepper
  • 1 ¾ tsp. salt
  • 1 tsp. ground black pepper

Instructions
 

  • Firstly, soak the cashews in boiling water for 1 hour, then add the almond milk and blitz to a smooth consistency. Add in the remaining ingredients and blend again until smooth and creamy. Transfer the sauce into a large mixing bowl.
  • Wash and dry the potatoes. Then using a mandolin, or a very sharp knife, slice the potatoes evenly and place them in the bowl with the sauce. Mix well until the potatoes are well coated.
  • Preheat the to 400°F.  Grease a 7×10 inch deep sided baking dish.
  • Arrange the potatoes tightly in the baking dish, then pour over the remaining and tightly cover with kitchen foil.
  • Bake in the for 30 minutes, then remove the foil and bake for a further 45 minutes, until the top is crispy and the potatoes are cooked through. Test the potatoes by piercing them with a sharp knife. Serve immediately.
Keyword garlic, nutmeg, potato, vegan