Vegan Potato Gratin

Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes

 This creamy potato gratin is the perfect cozy, nutritious, filling and comforting meal for Veganuary! 

It’s oozing with a creamy, cheesy, and delicious sauce that is made entirely dairy-free, thanks to Native Forest Organic Coconut Milk.

This recipe comes together with potatoes, onion, Native Forest Organic Simple Coconut Milk, nutritional yeast, vegetable stock/broth, cashews, lemon and seasoning.

We’ll start by thinly slicing the potatoes and onion, then arrange the potatoes in a baking dish. Then we’ll make the sauce by blending all the ingredients and pouring over top and baking!

Ingredients:

• 2 lb potatoes (I used small/medium potatoes)
• 1 large white onion
• 1 1/2 cup (10 oz) Native Forest Organic Simple Coconut Milk
• 1/2 cup nutritional yeast
• 1 cup vegetable stock
• 1/4 cup soaked cashews
• juice from 1/2 lemon
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/4 tsp turmeric (optional, for color)1 tsp salt
• 1 tsp pepper

Directions:

1. Start by washing and very thinly slicing your potatoes. I recommend using a mandolin as it makes getting thin slices much easier and faster. Also, slice the onion.
2. Arrange the potatoes in a baking dish. I used a 9 x 9 inch dish.
3. To a blender, add the coconut milk, nutritional yeast, veg stock, cashews (make sure you soak them overnight, or for 1 hour in boiling water before making the recipe), lemon juice, onion & garlic powder, turmeric, salt & pepper. Blend on high speed until very smooth and creamy.
4. Pour the liquid on top of the potatoes. Important: make sure that every potato slice is fully covered in the liquid. Any parts that are not covered may not fully cook.
5. Bake the gratin for 50-55 minutes at 400F.
6. Remove the from over, top with vegan parmesan, fresh thyme, and parsley, and enjoy!