The best side dish for your dinner parties. I used to love gratin, creamy and soft and oh so comforting. This vegan version is so tasty with tender sweet potatoes and a creamy cashew sauce, it’s definitely a crowd pleaser.
1 tsp ground garlic powder
250ml vegetable stock
3 tbsp. nutritional yeast
good pinch of sea salt
½ tsp freshly ground black pepper
3 large sweet potatoes (600g), peeled and sliced into thin rings (I use a mandolin slicer)
Preheat the oven to 190°C.
Put the cashews,garlic, stock and nutritional yeast in a blender and blitz until smooth. Add the onion mix and the seasoning and blend again for 30 seconds, until fully combined.
Put the sweet potato slices in a baking dish, making nice layers, then pour over the cashew sauce. Tap the dish on the counter to make sure the sauce trickles down through all the layers.
Bake in the preheated oven for 45 minutes. Serve hot