Vegan Potato Gratin with Cashew Sauce
Ingredients
- 1.2 kg potatoes
- 3 tbsp vegan butter
- 1 garlic clove
- 250 ml unsweetened plant milk
- 200 ml vegetable broth
- 1/2 cup (65 g) cashews (or swap the milk for vegan cream)
- 1.5 tsp salt
- 3 tbsp nutritional yeast
- pinch of black pepper
- Generous pinch of nutmeg
- 1 tsp thyme
- vegan cheese (optional)
- Olive oil (for drizzling)
Preparation
Peel and finely slice the potatoes. Soak in cold water while preparing the sauce.
For the chips, wash the skins, place on a baking tray, season with salt and drizzle with olive oil. Bake at 180°C with fan on for 12-15 minutes until golden and crispy.
Blend milk, broth, cashews, nutritional yeast, salt, pepper, nutmeg and thyme to make the sauce. If you don’t have a powerful blender, swap the milk and cashews for vegan cream.
Add the potatoes and sauce to a baking pan. Top with vegan cheese.
Bake at 220°C for 45 minutes. Turn on the grill for the last 5-10 minutes for a crispy crust.
