The first time I made this gratin, I could not tell the difference from the dairy version I usually make! It's that good. The key to this dish is the vegan cream. Without it, the dish wouldn't taste as rich and flavorful.
1 head cauliflower
1 tsp vinegar
1 tbsp vegetable shortening
2 tbsp minced onions
1 bay leaf, dry
1 thyme sprig, fresh
1 cup of vegan cream (recipe below)
pinch of curry powder
pinch of ground nutmeg
1/3 cup grated vegan cheese (of your choice, I use Chao or Daiya)
2 tbsp vegan Parmesan cheese (recipe below)
ground black pepper
Vegan Cream Recipe:
1 part cashews, raw
2 part water
nutritional yeast (to taste, optional)
Vegan Parmesan Cheese Recipe:
1 part walnuts, raw
1 part nutritional yeast
1 tbsp garlic, dry (ground powder is okay)
- Preheat the oven to 450F and bring a large pot of water to a boil while you process the cauliflower.
- Process the cauliflower head into bite sized florets. Keep the stems, but discard any leaves.
- Peel the tough skin from the stems and finely chop the stems. You should have about 1 cup of chopped stems. If you don't have enough, use some of the florets. Set aside.
- When the pot of water is ready, add the vinegar and the florets.
- Cook the florets for about 2 minutes.
- Drain well in a colander, salt to taste, and set aside.
- In a sauce pan on medium heat, add the butter and onions. Cook for a couple minutes until the onions are soft and translucent.
- Add the bay leaf, thyme, and salt and pepper to taste.
- Add the chopped stems and about 1/2 cup of water. Cook for about 10 minutes until tender and most of the moisture has evaporated. Add more water if necessary.
- Add the vegan cream and simmer for a couple minutes.
- Remove from heat and allow it to cool for 5 minutes.
- Remove the bay leaf and thyme twig and pour into a blender.
- Add a pinch of curry powder and nutmeg and blend until smooth.
- Toss the puree with the florets and check the taste. Salt and pepper to taste.
- Transfer to a gratin dish and top with the grated vegan cheese and vegan Parmesan cheese.
- Bake for 15 minutes or until the center is hot, check using a metal skewer.
- Remove from the oven and enjoy immediately!
about 1 year
This is delicious! We actually tried them side-by-side with a artery-clogging dairy cream version and it was hard to tell which was more tasty!