Vegan potato casserole
Today I am showing you one of my vegan recipes perfect for winter: vegan potato casserole. Combining potatoes with onions and a creamy cashew nut sauce, this creamless potato gratin will be irresistible to anyone! Your vegan potato casserole will be quick and easy to prepare, so try making this dinner-saving recipe with potatoes, you will surprise everyone! For more tasty vegan recipes with potatoes try my potato salad vegan, my crispy baked potatoes or this vegan potato frittata.
Of course, our potato gateau contains neither milk nor cream, so it is suitable for a vegetarian as well as a vegan diet. Fear not, this does not mean that you will have to give up the typical taste and creaminess of gratin dauphinois, quite the contrary!
The ingredients you will need for your vegan potato casserole
Generally, this potato casserole consists of potatoes and onions. For best results, I recommend that you chop both onions and potatoes finely.
- 4-5 large potatoes
- 1 large white onion
- to taste fresh thyme
- 150 g grated vegan cheese
- Olive oil to taste
- 2 Tbsp breadcrumbs
For the gratin cream
A gratin that is not creamy is not a gratin! These are the ingredients you will need to whisk to create the cream. The cream will be very runny, but don't worry because during baking the potatoes will release their starch and make the sauce thicker.
- 100g cashew nuts
- 150ml water
- 100ml unsweetened plant milk
- 1 Tbsp nutritional yeast
- Salt & pepper to taste
How to make vegan potato flan as creamy as 'the original'?
You may be wondering : "A potato gratin without cream or milk...how do I get the typical creaminess of potato gratin?". The secret ingredient is cashews. Often used in vegan cooking to make cheese, when blended after soaking they create an exceptional cream. During cooking then the potatoes will release the starch further thickening it. cashew nuts. Often used in vegan cooking to make cheese, when blended after soaking cashews create an exceptional cream. During cooking, the potatoes then release their starch, further thickening the mixture.
Then put all the 'cream' ingredients in a container and blend for a few minutes with an immersion blender until smooth.
Instructions (step by step)
follow the instructions above for how to make the cream of your vegan potato gateau.
1. Peel the potatoes and onion and cut both into fine slices.
2. Take your baking sheet or pan and butter it with vegan butter.
3. Turn on the oven at 220°C static top and bottom
4. Start composing your gratin. First put a layer of potatoes in starting from the outside and going inwards.
5. Add the onions, 1/3 of the cheese, some thyme and a drizzle of olive oil.
6. Continue in this order until you have ingredients left. Try to finish with onions and cheese. For an extra crispy crust, sprinkle some breadcrumbs on top before baking at 220°C for 50 minutes.
Now that you have all the essential information to make a divine potato gratin, you just have to get to work. Have fun in the kitchen!
Vegan potato casserole
Equipment
- 1 pot or pan with high rim
Ingredients
- 4-5 large potatoes
- 1 large white onions
- as needed fresh thyme
- 150 g vegan cheese grated
- as needed olive oil and vegan butter
- 2 Tbsp breadcrumbs
For the gratin cream
- 100 g cashew nuts
- 150 ml water
- 100 ml unsweetened plant milk
- 1 Tbsp nutritional yeast in flakes
- as needed salt & pepper
Instructions
- To soften cashews, boil them for 10-15 minutes or soak them overnight.
- Peel the potatoes and onion and cut both into fine slices.
- Take your baking tray or pan and butter it with vegan butter.
- 3. Turn on the oven at 220°C static top and bottom
- Begin by composing your gratin. First put a layer of potatoes in starting from the outside and going inward.
- Add the onions, 1/3 of the cheese, some thyme, and a drizzle of olive oil.
- Continue in this order as long as you have ingredients left. Try to finish with onions and cheese.
For the gratin cream
- Blend the cashews with all the "cream ingredients" until smooth. Don't worry if it is runny; it will thicken during baking.
- Add the cream over the entire gratin. Finish with a drizzle of oil and a sprinkling of bread crumbs.
- Bake for 50 minutes or until the surface of your gratin is nice and golden and crispy.
- Let the gratin rest for at least 5-10 minutes before serving.
See you soon with the next recipe 🙂
