This vegan vegetable gratin is the kind of comfort food that makes your kitchen smell like something special is happening. Creamy, savory, and layered with tender root veggies that roast into pure magic. Think of a classic potato gratin, but glow-up edition. We’re talking jewel-toned beets, sweet carrots, and buttery Yukon golds all placed under a silky cashew cream sauce that tastes rich enough to fool any cheese lover.
I have a confession: I’m the person who piles their plate sky-high with side dishes and calls it dinner. I mean, if it’s cozy and colorful, and gives you that “just one more bite” energy, then why not? And this vegan roasted vegetable gratin with red beets… Oh, it’s that dish.
This isn’t just a vegan vegetable gratin you serve because someone at the table is dairy-free. This is the dish people grab a scoop of out of pure curiosity… then go back for seconds because it somehow tastes both wholesome and indulgent.
Keep reading for your easy vegan recipe for this vegan vegetable gratin!
Why You’ll Love Vegan Vegetable Gratin
If you’re someone who loves a dish that feels a little fancy but is secretly so easy to pull together, this dairy-free gratin will be your new go-to. It’s comfort food with a wholesome twist. I like to describe it as the kind of meal that makes everyone at the table feel like they’re eating something special, without the heavy, post-meal slump.
For starters, it’s incredibly creamy and flavorful. And there’s no dairy! The cashew cream sauce gives you that luscious, velvety texture you’d expect from a classic gratin, only lighter and completely dairy-free.
Then there’s the color factor. Layering potatoes with carrots, beets, and other root veggies turns this dish into a showstopper. Cut a slice out of it, and the colors will begin to reveal. It’s the kind of vegan comfort food that looks as good as it tastes.
Whether you’re making it for a Sunday dinner or bringing it to a holiday gathering, this is the side that gets people talking. You know, the one guests ask for the recipe for before dessert even hits the table? That one.
Health Benefits of Vegan Vegetable Gratin
The best part about this gratin (aside from how ridiculously good it tastes)? You can feel great about going back for seconds. This dish is full of nutrients thanks to its root veggies and plant-based ingredients.
First, those beets, carrots, and potatoes are loaded with antioxidants, fiber, and vitamins. These support energy, digestion, and overall wellness. Beets, especially, bring a natural boost for heart health and circulation. Carrots offer beta-carotene for glowing skin and eye health. Yukon golds add potassium and B vitamins.
Then there’s the creamy part. And yes, it’s secretly good for you too 🙂 The cashew cream sauce delivers healthy fats, plant-based protein, and essential minerals like magnesium and zinc.
And because this is a dairy-free gratin, it’s easier on digestion and great for anyone who feels weighed down by classic cream-based casseroles. It’s also naturally gluten-free.
Ingredients for Vegan Roasted Vegetable Gratin with Beets
So, what do you need to make this dairy-free gratin with cashew cream? Let’s talk about the ingredients…
Vegetables:
- Yukon gold potatoes - Creamy and buttery, Yukon golds are perfect for vegan gratins. They hold their shape and bake up soft and rich, making them the ideal base for this dairy-free casserole.
- Carrots - Carrots add a pop of color and gentle sweetness that balances the savory flavors in this dish. Slice them thin so they bake evenly with the potatoes and beets.
- Red beets - Beets bring a beautiful color contrast and deep, earthy flavor. Keep them grouped together in the dish to prevent too much color bleeding into the lighter veggies.
- Celery root - Mild and slightly nutty, celery root adds a savory backbone that complements the creamy cashew sauce. If it’s hard to find, you can use turnips or more potatoes instead.
- Fresh herbs - Herbs tie everything together with cozy Thanksgiving flavor. A sprinkle before serving adds fragrance and a fresh pop of green
For the Cashew Cream Sauce:
- Raw cashews - The base of the sauce — once blended, they create a rich, velvety cream that replaces dairy perfectly. Soaking them first helps everything blend ultra-smooth.
- Unsweetened almond milk - Thins out the sauce while keeping it creamy. Use an unsweetened, unflavored variety so it doesn’t add sweetness or extra flavor.
- Nutritional yeast - Adds a subtle “cheesy” depth that makes the sauce taste indulgent and savory — a small touch that makes a big difference.
- Garlic and lemon juice - These two balance out the richness of the sauce. Garlic brings warmth and depth, while lemon keeps it fresh and bright.
- Nutmeg - A pinch adds gentle warmth and depth, making the sauce feel extra cozy and perfect for a fall or Thanksgiving dish.
How to Make Dairy-Free Gratin with Cashew Cream
Prep the Veggies
- Preheat the oven to 400°F (200°C).
- Slice all vegetables ⅛-inch thick using a mandoline or sharp knife. This makes sure they cook evenly.
- In a large bowl, toss the sliced potatoes, carrots, beets, and celery root with olive oil, salt, pepper, and thyme or rosemary.
Make the Cashew Cream
- Drain the soaked cashews.
- Add them to a blender with almond milk, nutritional yeast, garlic, lemon juice or vinegar, salt, pepper, and a pinch of nutmeg (optional).
- Blend the mixture until it’s completely smooth and creamy.
- Taste the mixture and then adjust the seasoning accordingly. You want it to be rich, savory, and just a little tangy.
Assemble the Gratin
- Lightly oil a 9-inch round or oval baking dish.
- Pour a thin layer of cashew cream on the bottom.
- Arrange the vegetable slices in tight, overlapping circles. I love to alternate colors (potato, carrot, beet, celery root) for a pretty layered effect.
- Pour the remaining cashew cream sauce evenly over the top; make sure everything is coated.
Bake the Gratin
- Cover the dish with foil and bake for 35 minutes, until the vegetables are tender.
- Remove the foil and bake for another 15 to 20 minutes, until the top is golden and slightly crisp around the edges.
Finish and Serve
- Let the gratin rest for 10 minutes before slicing. This allows it to set nicely.
- Garnish with a drizzle of olive oil and a sprinkle of fresh thyme before serving.
Vegan vegetable gratin FAQ
Yes, this vegan vegetable gratin is great for prepping in advance. Assemble the dish, cover it, and store in the fridge for up to 24 hours before baking. When you’re ready, bake as directed. This is a time-saving option for holiday dinners (especially when you’re prepping it as a vegan thanksgiving side dish).
Absolutely. Nutritional yeast adds a naturally cheesy and savory flavor that pairs beautifully with the root vegetables. The cashew cream sauce becomes rich and velvety once baked. So this dairy-free gratin is just as satisfying as the traditional one.
You can always swap the cashews if you have a nut allergy. Instead, go for sunflower seeds or silken tofu. Both blend well and give you a smooth texture, perfect for a creamy vegan casserole.
I recommend peeling the beets, carrots, and celery root. This helps make sure you get the best texture. You can leave the potatoes unpeeled if the skins are thin and clean. Keeping the peel on adds extra nutrients and fiber to this wholesome root vegetable recipe.
If you’re scared the entire gratin will turn red, don’t worry, you can prevent that. Pat the beet slices dry before arranging and place them in separate sections between potatoes and carrots.
It pairs well with a fresh green salad, roasted Brussels sprouts, lentil loaf, or plant-based protein main dishes. It’s a stunning vegan Thanksgiving side dish that complements both simple and festive menus.
Let’s Get Baking!
If you’re anything like me, a dish like this vegan roasted vegetable gratin with red beets doesn’t just land on the table — it brings a little joy with it 😉 This dish is proof that plant-based dishes can be rich, indulgent, and every bit as festive as the classics!
So, the next time you’re planning a cozy dinner or building your vegan Thanksgiving side dish lineup, let this be the one you proudly bring to the table 🙂
More holiday side dishes
- Baked macaroni and cheese
- Creamed spinach
- Vegan stuffing with apples
- Classic sweet potato casserole
- Green bean casserole
- Keto cauliflower mash
Vegan vegetable gratin with roasted red beets
Ingredients
Vegetables
- 2 medium Yukon gold potatoes thinly sliced
- 2 medium carrots peeled and thinly sliced into coins
- 1 –2 small red beets peeled and thinly sliced
- 1 small celery root celeriac, peeled and thinly sliced (optional but adds a savory base)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon fresh thyme or rosemary chopped
Cashew Cream Sauce
- 1 cup raw cashews soaked in hot water 20 minutes
- 1 cup unsweetened almond milk or oat milk
- 1 tablespoon nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice or white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of nutmeg for warmth
Instructions
Prep the veggies
- Preheat oven to 400°F (200°C).
- Slice all vegetables ⅛-inch thick using a mandolin or sharp knife for even cooking. Lightly toss slices in olive oil, salt, pepper, and thyme.
Make the cashew cream
- Drain cashews and blend all sauce ingredients until completely smooth and creamy. Taste and adjust seasoning — it should be savory with a hint of tang.
Assemble the gratin
- Lightly oil a 9-inch round or oval baking dish. Then pour a thin layer of cashew cream on the bottom.
- Arrange the vegetables in tight overlapping circles, alternating colors (potato, carrot, beet, celery root).
- Pour the remaining cashew cream evenly over the top.
Bake and serve
- Cover with foil and bake 35 minutes, until tender.
- Remove foil and bake another 15–20 minutes, until golden and bubbling at the edges.
- Let rest 10 minutes before serving to set. Garnish with more thyme or a drizzle of olive oil.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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