Vegan Sweet Potato Gratin

By á-36147

Ingredients

• Ingredients for non-dairy cream:
• 2 sweet potatoes, thinly sliced into rounds
• 1 large sweet onion, sliced into half moons
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp pepper
• 1 cup baby kale
• 1/4 cup raw cashews, soaked overnight and drained
• 1/2 tsp salt
• 2 tbsp nutritional yeast
• 1/2 cup unsweetened coconut milk
• Ingredients for Topping:
• 1 1/4 cup unsweetened coconut milk
• 1 1/2 tbsp nutritional yeast
• 1 rosemary sprig

Details

Adapted from juliedaniluk.com

Preparation

Step 1

In a pot heated to medium heat, cook the onions and garlic in the coconut oil for 8 minutes, or until the onions are translucent and very fragrant. Stir in baby kale, season with salt, pepper and cinnamon and remove from heat. Set aside.

In a food processor, blend the cashews, nutritional yeast, and ½ cup coconut milk and blend until smooth; about 3 minutes. You want it to very loose and creamy.

Method to Assemble:
1) Layer the ingredients in an oven safe dish in the following order.
· Sweet potato
· Onion Kale mixture
· Cashew Cream
· ½ tsp salt
2) repeat until the gratin has been assembled.

Pour the coconut milk over the entire dish and sprinkle with nutritional yeast and rosemary leaves.

Bake in a 400F oven for 30 minutes and broil on low for 5 minutes.