Few things spell comfort like a gratin.  The addition of broccoli adds brightness to this veganized version of the classic recipe. This dish is great year round, but especially popular during colder months and the holiday season.


  • 1 small head cauliflower, cut into florets (5 cups)
  • 2 ½ cups broccoli florets
  • Extra virgin olive oil, for greasing baking dish
  • ¾ cup cashews
  • 1 ¼ cup water
  • 2 cloves garlic
  • 1 tablespoon white miso
  • 1 teaspoon ground mustard powder
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • ½ cup Forager Project Organic Parmesan
  • ¼ cup Forager Project Organic Mozzarella
  • Finely chopped chives, for garnish
  • Freshly ground black pepper, for serving


Preheat oven to 375 degrees Fahrenheit.

Lightly grease a gratin dish or 11×8” ovenproof baking dish with olive oil.

Bring a large pot of salted water to a boil. Add cauliflower and broccoli and cook until crisp tender, about 4-5 minutes. Strain well and set aside.

In a high-speed blender, add cashews, water, garlic, miso, mustard powder, apple cider vinegar, salt and nutmeg. Blend on high until completely smooth, about 1-2 minutes.

Add cooked cauliflower and broccoli to prepared baking dish. Pour cashew sauce on top and gently stir to combine. Top evenly with the Parmesan and Mozzarella shreds. Place in preheated oven and bake for 25-28 minutes, or until bubbly and cheese is lightly golden. Remove from oven and top with freshly ground black pepper and chopped chives. Serve immediately.

Storage tip: Gratin can be stored in an airtight container in the refrigerator for 5-7 days.

Recipe developed by Lauren Kretzer, a vegan chef and wellness professional.


Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

Forager Project recipe we recommend

Vegan Raspberry Breakfast Tarts

These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will...
Read More

Vegan Double Chocolate Mini Muffins

Tiny delights that are easy to take on the go and just the right size for your little (or big)...
Read More

Vegan Raspberry Sweet Rolls

Take everything you love about your favorite traditional cinnamon rolls, add a splash of raspberries, and your morning will be...
Read More

Vegan Tahini Yogurt Pasta Salad

This tangy & delicious dairy-free & oil-free pasta salad is filled with fresh veggies, chickpeas, & a creamy tahini yogurt...
Read More

Blueberry Pie Yogurt Parfait Recipe

These decadent 7-ingredient Blueberry Parfaits are vegan & can be made in 20 minutes! With layers of homemade blueberry pie...
Read More

Vegan Cobb Salad with Yogurt Ranch Dressing

This vegan cobb salad is crunchy, filling, and easy to make! Fresh veggies like romaine lettuce, corn, tomatoes, red onion,...
Read More

Banana Bread Overnight Oats

These 7-ingredient Banana Bread Overnight Oats are the perfect vegan & gluten-free breakfast recipe filled with probiotics thanks to our...
Read More

Vegan Summer Pizza with Pesto Yogurt Sauce

Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this...
Read More

Creamy Vegan Dill Aioli

A tasty way to add some spring to your summer, this super simple vegan dill aioli is light, creamy, and...
Read More

Vegan Nachos with Jackfruit

Loaded with a spicy jackfruit and topped with a creamy queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these...
Read More

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


Find Forager Project near