Veggie gratin with vegan sauce that will amaze the cheese lovers!!
Nov 22 2021
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!!!!
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.