Vegan Root Vegetable Gratin (Paleo & Whole30)
A flavorful, bubbly dairy-free cashew cream sauce along with an assortment of root vegetables and a simple gluten and grain-free topping come together to make this hearty and healthy winter vegetable gratin.
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Servings: 8
Ingredients
For the cashew cream sauce
- 2 cups water
- 9 ounces cashews raw
- 4 garlic cloves smashed
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoons pepper
For the rest of the gratin
- 12 ounces sweet potato
- 12 ounces celery root
- 12 ounces radish
- 12 ounces carrot
- 8 ounces red onion
- 1-2 tablespoons olive oil
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 tablespoons nutritional yeast divided
- 1 tablespoon coconut flour
- 1 teaspoon Italian seaoning
Instructions
For the cashew cream sauce
- Bring 2 cups of water to a boil. In a heat-safe bowl, pour boiling water over cashews. Let soak for at least an hour. Drain the cashews. Reserve at least 1 cup of the water.
- In a blender or food processor, blend cashews with garlic cloves, nutritional yeast, lemon juice, Italian seasoning, salt and pepper. While blending, slowly pour in ¼ cup of the reserved water at a time until the sauce becomes smooth and creamy.
For the rest of the gratin
- Preheat oven to 400 degrees. While the oven preheats, assemble the gratin. Peel and large dice all of the vegetables.
- In a large bowl, mix together the diced vegetables with salt, pepper and half of the cashew cream sauce.
- Lightly grease a casserole dish with olive oil. Spread half of the vegetable mixture into the prepared casserole dish and sprinkle with 1 tablespoon of the nutritional yeast. Top evenly with the other half of the vegetable mixture and sprinkle with remaining 1 tablespoon of nutritional yeast.
- Cover loosely with foil and bake in preheated oven for 1 hour and 10 minutes.
- While the gratin bakes, prepare the topping. In a small bowl, combine coconut flour with Italian seasoning. Set aside.
- After 1 hour and 10 minutes, remove dish from oven. Reduce oven temperature to 375 degrees. Spread remaining cashew cream sauce over top and sprinkle with coconut flour topping. Return to oven for an additional 20 minutes or until the topping is golden brown.
Notes
The root vegetables listed in the ingredients are interchangeable. Veggies such as turnips, parsnips, rutabaga and kohlrabi would also work well.