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 Queso Fresco
  • 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 Queso Fresco 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.


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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.


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