As much as I do love potato it is not a vegetable I eat frequently as there are so many other less starchy veggie options.

However… potatoes were in this week’s organic box delivery so I put together this wickedly delicious vegan spin on Potato Gratin.

Cashew cream is a really great recipe component that you can use to replace béchamel or cheese sauces. I like to flavour it up with which ever herbs I have in the fridge. Today I have used just parsley but a combination of herbs would work beautifully also. Basically, this entire recipe can be customized to accommodate any vegetables you have in the fringe. Last time I made this recipe, I layered in spinach leaves, but today I had cauliflower in the fridge so that is what is in the recipe. Simple as that!

Potato and Veggie Gratin with Cashew Cream

2 cups raw cashew nuts
1 medium bunch of parsley
salt and pepper
2 tablespoons olive oil
5 medium potatoes washed but with the skins on
1 head of cauliflower
1 teaspoon sweet paprika

Soak the cashews in a bowl covered in water over night (fill so the hight of the water is 1cm above the nuts).
Blend the cashews, water, salt, pepper and herbs in a food processor until they resemble the consistency of cream.
You may need to add a small amount more water if the mixture is too thick.
Grease a large oven proof baking dish with olive oil and add a thin layer of the cashew cream to the bottom.
Slice one potato with a mandolin and spread out evenly, over the cashew cream, in the base of the dish.
Slice about a 1/4 of the head of cauliflower with a mandolin and evenly layer over the slices of potato.
Spoon on about 1/4 of the remaining cashew cream evenly over the sliced vegetables and repeat the layering process.
Continue to layer, cashew cream, potato slices, cauliflower slices but finish with a layer of potato.
Sprinkle the top with the sweet praprika and drizzle over 1 1/2 tablespoons of olive oil.
Bake in a moderate oven (180 degC) for 50-60 minutes or until the potato is soft all the way through.

I served this on a plate with grilled asparagus and tofu “steaks” marinated in coconut oil, chili and tamari soy sauce.

Photography copyright Megan Young. For usage contact