This dish is delicious potatoes au gratin with cashew cream and caramelized onions! This is a hearty, wonderful dish, much healthier than the classic.

Potatoes Au Gratin [Vegan]

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For the Potatoes:

  • 2 1/2 pounds potatoes
  • 4 1/4 ounces onions
  • 2 tablespoons olive oil
  • fresh oregano or rosemary
  • 3 tablespoons vegan grated cheese

For the Cream:

  • 4 1/2 ounces raw cashews
  • 13 ounces soy milk
  • 2 tablespoons nutritional yeast
  • 3 tablespoons olive oil
  • 2 tablespoons mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano


  1. Soak the cashews in hot water for 2 hours. Then drain them, put them in the blender and blend them. Add the rest of the cream ingredients and beat them until they acquire a thin texture.
  2. Cut the onions into thin slices, heat the oil and sauté them together with the fresh oregano or rosemary until they become transparent. Cut the potatoes into very, very thin slices (almost transparent), place them in an oiled pyrex in one layer, then sprinkle the onions, pour a little of the cashew cream.
  3. Then put the remaining potatoes, pour the rest of the cream, sprinkle with the grated cheese, cover with foil and bake in a preheated oven at 350°F for 1 hour and a quarter. Then take out the foil and bake for another quarter in the air. Let it cool a bit so you can serve it!


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