Vegan Vegetable Potato Gratin with Cashew Cream
A hearty vegan potato and vegetable gratin showcasing layers of thinly sliced potatoes, broccoli, carrot, and zucchini bound together with a creamy cashew sauce. This dish delivers comfort food satisfaction without dairy, relying on soaked cashews blended with vegetable broth, nutritional yeast, and soy sauce to create a rich, umami-forward sauce. The vegetables are briefly sautéed before layering, developing subtle caramelization and depth. Smoked paprika and optional smoked tofu add warmth and complexity. Perfect for weeknight dinners or casual entertaining, it appeals to vegans, health-conscious eaters, and anyone seeking plant-based elegance. The cashew-based sauce sets this version apart from typical dairy gratins, delivering creaminess without compromise while the variety of vegetables ensures textural contrast and nutritional density.
Ingredients
- 1 lb potatoes, peeled and thinly sliced
- 1 small piece broccoli, cut into small florets
- 1 medium zucchini, thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 1 medium onion, minced
- 2 garlic clove, minced
- 5 ½ oz smoked tofu, diced(optional)firm tofu1:1vegan
loses smoke flavor
- 4 oz cashews, raw
- 1 ¼ cups vegetable broth
- 3 tablespoon nutritional yeastextra vegetable broth3-4 tbspFull guide →
- 7 tbsp soy cream, or plant-based milkoat cream1:1vegan
slightly thinner consistency
- salt, to taste
- black pepper, to taste
- 1 teaspoon soy sauce, or 1 teaspoon shiro miso
- 1 teaspoon smoked paprika
- 2 tablespoon fresh herbs, mixed, choppeddried herbs0.5-1 tbsp totalvegan
more concentrated, less bright
- oil, for sautéing
Instructions
- 1
Wash potatoes and vegetables. Peel carrot, cut broccoli into small florets, and set aside.
- 2
Peel potatoes and slice thinly using a mandoline or knife.
- 3
Peel onion and garlic, then mince finely.
- 4
Slice carrot and zucchini thinly and set aside.
- 5
In a skillet, briefly sauté onions in oil, add garlic and cook for one more minute. Add carrots and broccoli, plus optional smoked tofu if using. Cover and steam for about five minutes, adding water or vegetable broth as needed.
- 6
For the sauce, soak cashews in hot water for about one hour if using a standard blender. Drain and rinse cashews thoroughly.
- 7
Blend all sauce ingredients until smooth.
- 8
Layer half the potatoes and vegetables in a baking dish, cover with half the sauce. Layer remaining potatoes and vegetables on top, then pour remaining sauce over.
- 9
Bake in preheated oven at 350°F for 40-50 minutes until potatoes are tender when pierced with a knife.
- 10
Remove from oven and cool for about ten minutes.
- 11
Finely chop fresh herbs and sprinkle over gratin before serving.
Tips
Soak cashews in hot water for one hour for a standard blender to achieve maximum creaminess; a high-powered blender can reduce soaking to 15-20 minutes. Always rinse thoroughly after soaking to remove any residual bitterness.
Slice potatoes uniformly thin using a mandoline for even cooking. Thicker slices won't soften in the 40-50 minute window, leaving a grainy texture in the finished gratin.
Pre-steaming carrots and broccoli ensures they finish tender simultaneously with potatoes. Skip this step and they'll remain too firm, creating textural imbalance throughout the dish.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently in 160°C oven for 15-20 minutes until warmed through.
Assemble gratin up to 12 hours ahead, cover tightly, then bake when ready. Cashew sauce can be made 2 days in advance and stored separately.
Serve warm, garnished with fresh herbs. Pairs well with crusty bread and a simple green salad.
Common Mistakes
Skip the pre-steaming of harder vegetables to avoid undercooked carrots and broccoli that fail to soften by the end of baking.
Use thick potato slices to avoid a starchy, gluey texture when the dish cooks down.
Omit the cashew rinsing to avoid a slightly bitter aftertaste in the sauce.
Substitutions
Dairy-Free Swaps
Vegan Options
slightly thinner consistency
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, use pre-cut frozen broccoli and carrot directly; reduce steaming time to 3 minutes. Frozen zucchini releases excess moisture when thawed, so drain thoroughly or use fresh zucchini only. Frozen potatoes are not recommended due to texture loss.
What if I don't have a high-powered blender for the cashew sauce?
Soak cashews in hot water for at least one hour, then drain well. Blend in a standard blender in batches if necessary, adding vegetable broth gradually to reach a pourable consistency. Strain through a fine mesh if any grittiness remains.
Can I freeze this gratin?
Yes. Cool completely, wrap tightly in foil, and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat covered at 160°C for 25-30 minutes until heated through. The texture softens slightly but remains acceptable.