Dairy-Free Vegetable Gratin

Elevate your side dish game with this irresistible Dairy-Free Vegetable Gratin, a wholesome and satisfying recipe perfect for plant-based eaters and those avoiding dairy. Loaded with thinly sliced zucchini, yellow squash, potatoes, and onion, this dish is bathed in a rich, velvety cashew cream sauce blended with almond milk, nutritional yeast, and fresh thyme for a burst of flavor in every bite. Topped with golden, crispy breadcrumbs, this gratin delivers both creamy and crunchy textures in one delightful dish. With its gluten-free adaptability and simple ingredients, this recipe is not only comforting but also nutrient-packed and crowd-pleasing. Ideal for family dinners, holiday gatherings, or meal prepping, this dairy-free, vegetarian masterpiece is a must-try for all vegetable lovers!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.

Step 2

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.

Step 3

Place the raw cashews in a bowl and cover them with boiling water. Let them soak for 10 minutes to soften.

Step 4

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.

Step 5

Spread a small amount of the cashew cream sauce on the bottom of the prepared baking dish.

Step 6

Layer the vegetables in the dish, alternating between zucchini, yellow squash, potatoes, and onion. Continue layering until all the vegetables are used.

Step 7

Pour the remaining cashew cream sauce evenly over the vegetables, making sure the sauce seeps into all the layers.

Step 8

In a small bowl, toss the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the top of the gratin.

Step 9

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.

Step 10

Let the gratin cool for 5 minutes before serving. Garnish with additional thyme if desired.

Nutrition Facts

Serving size	(2144.2g)

Amount per serving	% Daily Value*
Calories	2031.8

Total Fat 88.2g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 6799.3mg	0%
Total Carbohydrate 275.6g	0%
Dietary Fiber 29.9g	0%
Total Sugars 62.2g
Protein 57.3g	0%

Vitamin D 131.8IU	0%
Calcium 1005.7mg	0%
Iron 22.7mg	0%
Potassium 6303.5mg	0%

*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.

Source of Calories

Fat: 37.3%

Protein: 10.8%

Carbs: 51.9%