This vegan potato leek gratin is a delicious and hearty dish that is perfect as a side or main course. Made with layers of tender potatoes, sautéed leeks, and a creamy cashew cream sauce, this gratin is a satisfying and comforting dish. It is also gluten-free and dairy-free, making it suitable for a vegan diet. With its creamy texture and savory flavors, this dish is sure to be a hit at any dinner table. It is easy to prepare and can be enjoyed by vegans and non-vegans alike.
Ingredients
- 5 large potatoes, thinly sliced
- 2 leeks, thinly sliced
- 1 cup raw cashews, soaked in water for 4 hours and drained
- 1 cup vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat some olive oil over medium heat. Add the sliced leeks and sauté until they are soft and lightly browned, about 5 minutes. Set aside.
- In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, garlic powder, onion powder, dried thyme, salt, and black pepper. Blend until smooth and creamy.
- In a greased baking dish, layer half of the sliced potatoes. Spread half of the sautéed leeks over the potatoes. Pour half of the cashew cream sauce over the leeks.
- Repeat the layers with the remaining potatoes, leeks, and cashew cream sauce.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are fork-tender and the top is golden brown.
- Allow the gratin to cool for a few minutes before serving. Garnish with fresh thyme leaves, if desired.
