What could be more comforting than this creamy vegan potato gratin, slightly crispy on top and completely creamy without using any dairy. It is hard to believe this recipe is totally vegan!
I’ve flavoured my gratin with fresh thyme and a hint of paprika in the sauce and it’s honestly my favourite side ever.
1 can of coconut milk
500ml of stock
4 tbsp of nutritional yeast
1 tsp of garlic powder
1 tbsp of smoked paprika
salt and pepper
50g of soaked cashews
2 tbsp of olive oil
1 kg of potatoes, sliced
A few sprigs of fresh thyme
Preheat the oven to 200C.
In a blender combine all of the ingredients except the potatoes and thyme and blend until smooth and creamy.
Lay your sliced potatoes in a dish and pour over the creamy mixture, stirring to coat.
Flatten the potatoes and top with fresh thyme.
Cover with foil and bake for 1 hour, then remove the foil and bake for a further 45 minutes to get golden and crispy on top.