We make Potato gratin through out the year as everybody loves them so much in our family, although it’s in high demand especially during fall and winter. This a great side dish to practically anything, and works so well for a larger group of people.
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Vegan Potato Gratin
Ingredients
Directions
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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 sauce ingredients and blend again until smooth and creamy. Transfer the sauce into a large mixing bowl.
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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.
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Preheat the oven to 400F (200C). Grease a 7X10" (18X25cm) deep sided baking dish.
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Arrange the potatoes tightly in the baking dish, then pour over the remaining sauce and tightly cover with kitchen foil.
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Bake in the oven 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.
Nutrition Facts
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 42g15%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
