Vegan vegetable gratin with roasted red beets

finished vegan vegetable gratin in a glass dish topped with cashew cream and fresh rosemary

Vegan vegetable gratin with roasted red beets

This cozy vegan vegetable gratin layers Yukon gold potatoes, carrots and red beets in a silky cashew cream sauce. A rich, savory, and beautifully colored dairy-free side dish for thanksgiving or any fall dinner.

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Prep Time: 20

Cook Time: 50

Servings: people

Calories: 265kcal

Author: Shayne J

Equipment

1 9 inch baking dish
1 mandolin optional

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.

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