This vegan cauliflower gratin is a delightful twist on a classic comfort dish. By using cashews to create a creamy sauce, this recipe ensures a rich and satisfying flavor without any dairy. Perfect for a cozy dinner or a special occasion, this gratin is both nutritious and indulgent.
If you're not familiar with nutritional yeast, it's a deactivated yeast that adds a cheesy, nutty flavor to vegan dishes. You can find it in the health food section of most supermarkets. Additionally, make sure to soak the cashews in water for at least two hours before blending to achieve a smooth and creamy sauce.
Ingredients For Vegan Cauliflower Gratin
Cauliflower: A versatile vegetable that serves as the base of the gratin.
Cashews: Soaked to create a creamy, dairy-free sauce.
Vegetable broth: Adds depth and flavor to the sauce.
Nutritional yeast: Provides a cheesy, umami flavor.
Garlic: Adds a robust, aromatic element.
Salt: Enhances the overall flavor.
Black pepper: Adds a touch of heat and complexity.
Olive oil: Helps to achieve a golden, bubbly finish.
Technique Tip for This Recipe
When blending the cashew sauce, make sure to blend it long enough to achieve a silky smooth consistency. This ensures that the sauce coats the cauliflower evenly and creates a creamy texture. If your blender isn't powerful enough, you can soak the cashews for a bit longer or use a high-speed blender to get the desired result.
Suggested Side Dishes
Alternative Ingredients
Cauliflower - Substitute with broccoli: Broccoli provides a similar texture and can be roasted or steamed just like cauliflower.
Cashews - Substitute with sunflower seeds: Sunflower seeds can be soaked and blended to create a creamy texture similar to cashews.
Vegetable broth - Substitute with mushroom broth: Mushroom broth offers a rich, umami flavor that complements the dish well.
Nutritional yeast - Substitute with miso paste: Miso paste provides a savory, umami flavor that can mimic the cheesy taste of nutritional yeast.
Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish without overpowering it.
Salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.
Black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can add complexity.
Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking and roasting.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
- Allow the cauliflower gratin to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
- Transfer the gratin to an airtight container. If you don't have one, tightly cover the baking dish with plastic wrap or aluminum foil.
- Store the container in the refrigerator. The vegan cauliflower gratin will stay fresh for up to 3-4 days.
- For longer storage, consider freezing. Place the cooled gratin in a freezer-safe container or wrap it tightly in aluminum foil and then plastic wrap.
- Label the container with the date so you can keep track of its freshness. The gratin can be frozen for up to 2 months.
- When ready to reheat, thaw the cauliflower gratin in the refrigerator overnight if frozen.
- Preheat your oven to 350°F (175°C). Transfer the gratin to an oven-safe dish if it’s not already in one.
- Cover the dish with aluminum foil to prevent the top from burning and bake for about 20-25 minutes, or until heated through.
- For a crispier top, remove the foil during the last 5 minutes of reheating.
- Enjoy your reheated vegan cauliflower gratin as if it were freshly made!
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover Vegan Cauliflower Gratin in an oven-safe dish. Cover with aluminum foil to prevent drying out and bake for 15-20 minutes, or until heated through.
For a quicker method, use a microwave. Transfer a portion of the gratin to a microwave-safe dish. Cover with a microwave-safe lid or plate to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
If you prefer a stovetop method, place the gratin in a non-stick skillet over medium-low heat. Add a splash of vegetable broth or water to prevent sticking. Cover and heat for about 5-7 minutes, stirring occasionally until warmed through.
For an air fryer, preheat to 350°F (175°C). Place the gratin in an air fryer-safe dish or directly in the basket if it’s solid enough. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
To maintain the creamy texture, you can reheat the gratin in a double boiler. Place the gratin in a heatproof bowl over a pot of simmering water. Stir occasionally until heated through, which should take about 10-15 minutes.
Best Tools for This Recipe
Oven: Used to bake the cauliflower gratin at the specified temperature until it becomes golden and bubbly.
Steamer: Utilized to steam the cauliflower florets until they are tender.
Blender: Essential for blending the soaked cashews, vegetable broth, nutritional yeast, garlic, salt, and pepper into a smooth sauce.
Baking dish: The vessel in which the steamed cauliflower florets are arranged and baked with the cashew sauce.
Knife: Needed to cut the cauliflower head into florets.
Cutting board: Provides a stable surface for cutting the cauliflower.
Measuring cups: Used to measure the vegetable broth and cashews accurately.
Measuring spoons: Necessary for measuring the nutritional yeast, salt, pepper, and olive oil.
Garlic press: Handy for mincing the garlic cloves efficiently.
Mixing bowl: Useful for holding the cauliflower florets before they are steamed.
Drizzle bottle: Optional, but can be used to drizzle olive oil evenly over the dish before baking.
How to Save Time on Making This Dish
Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.
Steam in advance: Steam the cauliflower florets ahead of time and store them in the fridge.
Use a high-speed blender: A high-speed blender will make the cashew sauce smoother and quicker.
Preheat oven early: Preheat your oven while preparing other ingredients to save time.
Batch cook: Make a larger batch of cashew sauce and freeze portions for future use.
Vegan Cauliflower Gratin
Ingredients
Main Ingredients
- 1 head Cauliflower cut into florets
- 1 cup Cashews soaked in water for 2 hours
- 2 cups Vegetable Broth
- 1 tablespoon Nutritional Yeast
- 2 cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- Steam the cauliflower florets until tender, about 10 minutes.
- In a blender, combine soaked cashews, vegetable broth, nutritional yeast, garlic, salt, and pepper. Blend until smooth.
- In a baking dish, arrange the steamed cauliflower florets and pour the cashew sauce over them.
- Drizzle olive oil on top and bake for 20 minutes or until golden and bubbly.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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