Vegan potato gratin with cashew sauce

L'Alfred's yeast flakes for vegan cheese substitute in 250g bag

normal

prep time 30 minutes

total time 90 minutes

Ingredients

For the sauce
400 ml oat milk
400 ml vegetable stock
150 g cashew nuts
30 g yeast flakes
1/2 tsp paprika powder
1.5 tsp salt
Pepper to taste
2 cloves garlic
For the potato gratin
1 kg peeled potatoes
1 medium onion
Vegan grated cheese (optional)

Vegan potato gratin with cashew sauce

This vegan potato gratin with cashew sauce comes completely without animal ingredients. To replace the cream sauce, we use pureed cashews, oat milk and additional yeast flakes for a cheesy, creamy taste. The recipe is quick to make and therefore ideal for after work or a relaxing weekend.

If you want additional flavours or like your gratin to be a little more firm to the bite, you can easily vary the basic recipe: The potato and onion slices can be covered with vegan minced meat or different vegetables such as courgettes or mushrooms. Of course, the vegetables should also be well baked so that the individual pieces can be easily pierced with a fork.

Instructions

Boil the cashew nuts briefly in enough water and then leave them to soak in the simmering water for about 15 minutes. Drain the water and let the cashew nuts drip off.
At the same time, peel the potatoes and cut them into evenly thin slices. Ideally, all the potato slices should be about the same thickness so that the gratin bakes well and evenly.
Peel the onion and also cut into thin slices.
Preheat the oven to 200°C and prepare a large casserole dish.
For the cashew sauce, put the oat milk, vegetable stock, yeast flakes, garlic cloves and spices in a blender with the soaked cashews and puree for a few minutes. The sauce contains a lot of liquid and will therefore be very thin after pureeing, but will thicken when baked. In any case, the sauce should be completely lump-free after pureeing. Season the prepared sauce again and add more salt, pepper or additional spices (e.g. nutmeg) as required.
Layer the casserole in the baking dish:
- Put half of the potato slices in the prepared casserole dish and then pour half of the sauce over them.
- Now spread the onion slices over the potatoes and spread the remaining potato slices over the onions.
- Pour the remaining sauce over the potato and onion mix.
- Optionally, spread vegan sprinkle cheese over the gratin.

Bake it

Bake the casserole in the preheated oven for about 60 minutes. If the potato slices are very thick, leave the casserole in the oven longer; if the potato slices are very thin, remove the casserole a few minutes earlier. The potato slices should be easy to pierce with a fork, the slices or the sprinkled cheese should have turned golden brown.
Leave the oven-ready gratin to cool for 10-15 minutes before serving!