CREAMY POTATO GRATIN (PLANT-BASED) | Frey and Maria

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Who wants to try some #CreamyPotatoGratin? 🙋🏻‍♂️🙋🏻‍♀️ Definitely doable and it’s incredibly delicious! 😋💕 A great and healthy dish for any time of the year! 😍

CREAMY POTATO GRATIN ✨

5 medium-sized potatoes, washed
1 onion, thinly sliced
3/4 cup cashews
1/4 cup nutritional yeast
1 tbsp. mustard
1 tsp miso paste
1 tsp coriander flakes
1/2 tsp cornstarch
1 tsp garlic powder
juice of half a lemon
4 garlic cloves
1 1/4 cup plant-based milk
Salt and pepper to taste

Method

Soak the cashews in hot water for 30 minutes and set aside.

Using a mandoline, thinly slice the potatoes. (If you don't have a mandoline slicer, just use a knife to uniformly slice the potatoes as thinly as possible.) Slices should be about 4 to 5 mm in thickness. Soak potatoes in cold water for 30 minutes then thoroughly rinse them afterwards.

Prepare the Vegan Cheese Sauce:

In a high-speed blender, add the cashews, miso paste, mustard, garlic powder, cornstarch, nutritional yeast, lemon juice and plant-based milk. Blend until you have a smooth and creamy consistency.

In a large bowl, add the potato slices, sliced onion, grated garlic, salt and pepper to taste, then pour the vegan cheese sauce. Mix them well.

Pour some vegan cheese sauce on the bottom of your casserole dish (about 1/4 cup, we're using a 17 cm x 17 cm x 6 cm casserole dish). Layer the potatoes (slightly overlapping), pour the remaining sauce mixture and sprinkle with coriander flakes. Cover with foil and bake in the oven for 35-40 minutes at 180 degrees Celsius. Once done, remove the foil and fan bake for another 15 minutes or until the potatoes are tender and golden brown on top. Let it cool for 5-10 minutes before serving. Enjoy!

*Feel free to adjust the recipe measurements according to your preference. Cheers! 😊

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#plantbased #vegan #creamypotatogratomrecipe