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Veggie gratin with vegan sauce that will amaze the cheese lovers!!

Veggie gratin with vegan sauce that will amaze the cheese lovers!!

Nov 22 2021

u

1 h

Serves 5-6

I eat these and dairy but have a hard time digesting it sometimes. This sauce here is so close to a cheesy béchamel kind of sauce that you will no this the cheese!!!!

Ingredients

  • 1 medium yam
  • 1 medium sweet potato
  • 1-2 small parsnip
  • 1 medium zucchini
  • 1 cup of cashews
  • 1 cup of nut milk ( I used oat)
  • 1 tbsp of dijon mustard
  • 1 tsp of dried Italian herbs
  • Salt and pepper
  • 1 cup of grated cheese parmesan (vegan or not)

Directions

Preheat the oven at 400F. Put the cashews in a bowl with boiling water and leave to rest for 10-15 minutes.

Peel and using a mandolin thinly slice all the veggies. Grease a medium oven safe dish.

Drain the cashews and transfer to a blender with the milk, a generous tsp of salt and pepper, the dijon and purée until smooth. You might have to add a bit more nut milk if it is too thick.

In the oven dish alternate layers of veggies and sauce. Finish with the sauce and sprinkle the grated ( vegan or not) cheese on top.

Roast in the oven for 30-40 minutes until veggies are soft and sauce is bubbly and golden brown on top.

 

 

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