This zucchini and potato bake is another delicious wintery meal that is not only amazing but also incredibly inexpensive and easy to put together, it is rich and cheesy, and creamy but the contrast added by the zucchini will turn this otherwise very rich dish into something more nutritional and lighter but still keep its depth of flavors and comfortness!
INGREDIENTS:
FOR THE VEGAN CREAM:
1 cup of raw cashews
1/2 cup plus 1/4 of unsweetened vegan milk or water
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/5 teaspoon white pepper
3 tablespoons of extra virgin olive oil
Sea salt to taste
1 1/2 tablespoons nutritional yeast
FOR THE GRATIN:
* 1,5 lbs zucchini
* 1,5 lbs Yukon gold potatoes, (small - same diameter as zucchini)
* 1 tsp sea salt
* 1/2 tsp black pepper, divided
* 1/2 tsp fresh thyme
* 1 1/2 cups of the vegan cream
* 1/4 cup vegan shredded parmesan cheese
* 2 Tbsp chopped chives or green onions for garnishing to garnish
METHOD:
Make the cream:
Add raw cashews, then hot water, set aside for 1 hour, then add unsweetened plant-based milk, a few drops of lemon, olive oil, salt, onion powder, white pepper, a few more drops of lemon if needed, and nutritional yeast and blend until smooth.
Make the gratin:
Cut the potatoes (peeling is optional) and the zucchini but the potatoes should be half the width of the zucchini because the zucchini will cook faster than the potatoes.
Preheat the oven to 400f (200C) and assemble the gratin by adding a few potatoes and a zucchini disc sideways until you fill-up the dish.
Season the vegetables with salt, pepper, and olive oil, and pour the vegan cream all over the vegetables
Add a few fresh thyme leaves on top of the gratin, cover it with an aluminum sheet, and bake it for 40 to 45 minutes.
Remove the dish from the oven, remove the aluminum sheet and add vegan parm cheese and bake again for 10 minutes more, this time uncovered.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
🤗PRINTABLE RECIPE: www.chefjanapinheiro.com
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- Recipe by chef Jana Pinheiro
7 апр 2023
