Dairy-Free Vegetable Gratin
Elevate your plant-based cooking with this delightful Dairy-Free Vegetable Gratin! Packed with layers of fresh zucchini, yellow squash, potatoes, and onion, this hearty dish is smothered in a creamy, cashew-based sauce infused with garlic, thyme, and nutritional yeast for a rich, cheesy flavor—without any dairy. A golden breadcrumb topping adds the perfect crunchy finish, while the gluten-free option makes it accessible for all dietary needs. This easy-to-prepare recipe is both comforting and wholesome, offering a fantastic way to savor vibrant vegetables in every bite. Ideal for family dinners or as a standout side dish, it’s a crowd-pleaser you won’t want to miss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 3 medium Potatoes
- 1 medium Onion
- 3 cloves Garlic
- 1 cup Raw cashews
- 1.5 cups Unsweetened almond milk
- 0.25 cup Nutritional yeast
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (gluten-free if needed)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Slice the zucchini, yellow squash, and potatoes into thin, even rounds (about 1/8 inch thick). Thinly slice the onion as well. Mince the garlic and set everything aside.
Place the raw cashews in a bowl and cover them with boiling water. Let them soak for 10 minutes to soften.
Drain the cashews and transfer them to a blender. Add the almond milk, nutritional yeast, olive oil, lemon juice, garlic, fresh thyme, salt, and black pepper. Blend until completely smooth and creamy.
Spread a small amount of the cashew cream sauce on the bottom of the prepared baking dish.
Layer the vegetables in the dish, alternating between zucchini, yellow squash, potatoes, and onion. Continue layering until all the vegetables are used.
Pour the remaining cashew cream sauce evenly over the vegetables, making sure the sauce seeps into all the layers.
In a small bowl, toss the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the top of the gratin.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the top is golden brown.
Let the gratin cool for 5 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6799 mg | 296% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 62.2 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1006 mg | 77% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 6304 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
