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.
Prep Time: 10 minutes
Cook Time: 30 mins
Serving Size: 4-6 servings
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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