Dairy-free Gluten-free Low-fat Mains Starters

Courgette Mushroom Gratin with Cashew Sauce

Recipe Courgette Mushroom Gratin

FacebookTwitterGooglePinterest


Not every recipe will have to have an amazing story behind it.

Sometimes you just want something warm, rich and nutritious that takes less than a blink of an eye to do. So this is it – search no more!

This vegetables gratin is for those times when you crave something flavourful, low in fat but also easy to make. It’s a simple recipe that takes little time to prep and can be served as a starter, or as a main meal served with some basmati rice.

The rich creamy cashew sauce powered with nutritional yeast (that according to my sister last night, tastes exactly like “béchamel”) is just so yummy and rich that, you would never tell, that aside from B12, it is also charged with “complete protein,” is low in fat and is free of sugar and gluten, and contains iron.

So, who would say that something that tastes like the fatty béchamel sauce is also such a powerful source of so many good things and is even low in fat? Just perfect!

The days of feeling guilty after those dairy white sauces is over 🙂

Embrace the cashew cream and say goodbye to that stuffed feeling after those traditional cheesy dishes.

  “Cashew cream a-ah
   Saviour of the Universe
   Cashew cream a-ah
   It’ll save every one of us”

Courgette Mushroom Gratin with Cashew Sauce
Serves 3
A delicious courgette/zucchini gratin covered with cashew cheesy sauce
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. - 6 medium courgettes, thinly sliced
  2. - 200 gr of mushrooms, thinly sliced
  3. For the Sauce
  4. - 1 cup/ 230ml water
  5. - 3/4 cup/255 gr raw cashews
  6. - 2 Tbsp apple cider vinegar
  7. - 2 Tbsp nutricional yeast
  8. - 1 Tsp garlic powder
  9. - 1/2 Tsp onion powder
  10. - 1/4 Tsp freshly ground black pepper
  11. - Sea salt, as needed
  12. Toppings
  13. - 1 Tbsp sesame seeds
  14. - 1 Tbsp fresh basil
Start by soaking the cashews
  1. - Soak the cashews for at least 15 - 30 minutes in hot water (if boiled they will soak faster).
  2. - Then preheat the oven to 200'C.
Prepare the sauce
  1. - Put all the ingredients for the sauce in a blender or food processor, and blend until smooth.
  2. - Taste and adjust the salt to your liking.
Arrange/Prepare the vegetables to go in the oven
  1. - In a bowl, coat the courgettes and the mushrooms with the obtained batter from the cashews.
  2. - Tile the veggies in a roasting tray and pour all the remaining batter/cream over them.
  3. - Bake for 20minutes in the oven.
  4. Serve with the suggested or other toppings.
  5. - Sprinkle with your favourite toppings or herbs and serve hot as a side or as starter.
Notes
  1. Serve with some bread 🙂
Comidamor https://www.comidamor.co.uk/
my finding vegan gallery

You Might Also Like

2 Comments

  • Reply
    Inês c
    November 10, 2016 at 9:16 pm

    Just made this recipe for dinner, loved it! It’s really easy and fast, I will try this cashew sauce with other vegetables.

    • Reply
      Gigi
      November 11, 2016 at 11:08 am

      Thank you Ines … I am glad you liked it 🙂 Please try other recipes and let us know how it goes… Love Xx

    Leave a Reply