Vegan baked leeks au gratin
simple recipe for a leek and potato casserole with cashew cream
Servings: 6 servings
Const: low
Equipment
- 1 baking tray with high sides
Ingredients
- 4 leeks
- 2 large potatoes
- 150 g grated vegan parmesan cheese
- vegan butter to butter the baking tray
- 2 Tbsp breadcrumbs
- as needed extra virgin olive oil
- as needed fresh thyme
For the gratin cream
- 100 g cashew nuts
- 100 ml vegetable cream
- 100 ml unsweetened plant milk any sugar-free vegetable milk will do
- 1 Tbsp nutritional yeast
- 200 ml water
- as needed salt & pepper
Instructions
For the cashew cream
- Soak the cashews in water overnight. If you don't have time, boil the cashews in a saucepan for 10-15 minutes.
- Blend the cashew nuts with all the 'cream ingredients' (cream, milk, nutritional yeast, water, salt and pepper) until smooth.
To compose the leek au gratin
- Remove the dark part of the leek and wash carefully. Cut the blank part in half and then lengthwise.
- Cut the dark part of a leek into fine slices.
- Peel the potatoes and cut them into thin slices.
- Take your baking sheet or pan and butter it with vegan butter.
- Turn on the oven at 220°C static top and bottom
- Start by composing your gratin. Put a layer of potatoes on the bottom.
- Add the leek, 1/3 of the cheese, some thyme and the leek rounds.
- Make another layer and finish with the cheese and leek rounds.
- 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.