Vegan potatoes and sweet potatoes Gratin, in creamy cashew pine nuts cream
מרכיבים
about 6 medium potatoes
about 6 medium sweet potatoes
200 grams cashew nuts (about a cup and a half)
Optional: ¼ cup pine nuts
1 cup water
½ tea spoon salt
5 table spoons olive oil
3 garlic cloves, mined
½ tea spoon nutmeg
הוראות הכנה
You can play with the number of potatoes and sweet potatoes, if you have a bit more or less of one of them just change accordingly, or even if you don't like one of them you can switch to the other one. More than that, if you have kohlrabi, you can sub some of the potatoes with it, you'll be surprised how tasty it turns out. In any case, peel the vegetables and cut slices using a mandolin slicer (can also cut with a knife), place the vegetable slices in layers in a pan, while smearing some olive oil between the layers (this is crucial to help the vegetables soften).
Soak the cashews in hot water for 10 minutes, if you are using pine nuts sub ¼ cup of the cashews with pine nuts. Drain from water, and place in a blender with the salt and water (start by adding half a cup and add more until it reaches the consistency of cooking cream).
Heat one tea spoon of olive oil on a skillet, add the minced garlic cloves and warm for one minute, then add the cashew cream and stir to combine just for a few seconds, then turn the heat off.
Pour the cream on the gratin and spread it evenly. Place the pan in an oven pre-heated to 200 C, covered for about 30 minutes. Check using a fork that the vegetables are soft, then remove cover and bake for another 10 to 20 minutes, until it browns, careful not to burn it.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%92%d7%a8%d7%90%d7%98%d7%9f-%d7%aa%d7%a4%d7%95%d7%97%d7%99-%d7%90%d7%93%d7%9e%d7%94-%d7%95%d7%91%d7%98%d7%98%d7%95%d7%aa-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99/