Vegan Potato Leek Gratin

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

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. Repeat the layers with the remaining potatoes, leeks, and cashew cream sauce.
6. 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.
7. Allow the gratin to cool for a few minutes before serving. Garnish with fresh thyme leaves, if desired.

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