Morning made simple

This creamy vegan potato gratin is the perfecting comforting meal or side. Creamy vegan butter and cheese melted over thinly sliced potatoes, this warm dish is the perfect addition to any meal on a cold day. Don’t skip the very last broil step – the crispy layer of vegan cheese is the best part!


  • 5 cups Forager Project Organic Cashewmilk, reduced to 2 ½ cups milk
  • 1 tablespoon vegan butter
  • 3 cloves of garlic, sliced
  • 2 medium shallots, sliced
  • 4-5 medium yukon or white potatoes
  • 1 ½ cups grated vegan parmesan
  • ⅓ cup nutritional yeast
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Salt and pepper to taste
  • Fresh thyme leaves, for garnish


  • Preheat the oven to 325 degrees.
  • In a small saucepan, reduce 5 cups of Forager Project Organic Cashewmilk, until only approximately 2 1/2 cups are remaining and the milk is thick.  Then, add butter, thyme, nutritional yeast, garlic and shallots. Bring to a simmer on low heat and cook for 10 minutes. Taste and add salt as needed. We recommend under-salting because you’ll be adding parmesan to the dish later. Let cool.
  • Once cooled, transfer to a blender and blend until smooth. Slice the potatoes to ⅛ inch thickness using a mandoline slicer or food processor. In an 8 inch cast iron pan or baking dish, arrange the sliced potatoes. When the pan is half full, add ½ cup of vegan parmesan. Add the remaining sliced potatoes, then pour the cream mixture over the potatoes.
  • Cover your pan or baking dish with a piece of tin foil. Place in the oven and bake for 45 minutes. Remove foil and test for tenderness. The potatoes should still be firm but easily pierced with a fork. Sprinkle the remaining cup of grated parmesan on the potatoes. Bake for an additional 15 minutes without foil. Finally, broil for 5 minutes or until parmesan cheese is crispy and bubbling.
  • Remove from the oven and serve warm. Garnish with fresh thyme leaves.