Potato gratin with creamy cashew sauce. Those who know me, know that I am a big fan of potatoes. In my view, they are totally underestimated and come up far too little. My grandmother used to have potatoes in all kinds of shapes and creations every day. I loved them for the homemade potato dumplings that I practically devoured as a kid. Preferably with lots of sauce. The days are currently getting shorter again and I’m craving warm, filling dishes that are still healthy. This gratin is virtually the best answer to this. It will definitely be on my table more often this fall/winter.
Potato gratin with cashew sauce
This simple and delicious main dish consists essentially of two steps, cutting the potatoes and the sauce. The potatoes are peeled and then cut very finely. I like to do this with the help of my food processor and if I have air, by hand. Simply use a knife to cut the potatoes into super thin slices. Takes a little longer, but usually succeeds very well. The advantage with a food processor is certainly the speed of work, but it takes a little longer to clean the machine again afterwards.
For the creamy sauce, I blend cashews, water lemon juice, Italian herbs, pepper, salt and a pinch of nutmeg in my high-powered blender. Once everything is ready, I pour the cream over the potato slices and mix everything well. If you have a blender that is not very powerful, it is recommended to soak the cashews. Here I have a guide for you. In my case, I don’t soak the seeds because my blender gets them super fine that way too.
TIP: Please make sure that the sauce is liquid enough, otherwise the potatoes may not cook properly.
Simple vegan main dishes
Other than that, there’s not really much to consider with this dish, because it’s absolutely geling safe. If you wish, you can refine it with other herbs or additives such as miso. I like the gratin plain or as a side dish with various other main dishes. It is also very tasty with a fine salad. I use mainly firm boiled potatoes in organic quality for the gratin, which I usually buy very cheaply from the organic vegetable farmer.
If you are looking for other quick and healthy recipes with potatoes today, I have the following suggestions for you:
- Potato waffles
- Baked potatoes with tomato pesto
- Potato salad with arugula and edamame
- Potato kibbeh
- Potato salad with wild garlic pesto
- Roasted cauliflower on mashed potatoes and mango chutney
- Simple vegan mashed potatoes
- Indian Potato Stir Fry
- Potato gratin (Dauphinoise)
- Zucchini potato pancakes
The potato gratin with cashew sauce is:
- Healthy
- High protein
- aromatic
- filling
- Easy to make
Craving this healthy, hearty dish? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Potato gratin with cashew sauce
Utensilien
- 1000 g Potatoes mainly firm boiled, finely sliced
- 150 g Cashews
- 375 ml Water
- 30 ml Lemon juice
- 1 tbspn Italian herbs
- ½ tbspn Pepper
- 1 tbspn Salt
- 1 Msp. Nutmeg
TOPPING:
- Fresh parsley to taste
Anleitung
- Heat oven to
200 °C convection (
220 °C upper-lower heat).
- Peel the potatoes and cut into thin slices.1000 g Potatoes
- FOR THE SAUCE Cashews, water, lemon juice. Add Italian herbs, pepper, salt and nutmeg to blender and blend on high speed until creamy sauce forms. NOTE: Be sure that the sauce is liquid enough. If in doubt, add a sip more water, otherwise the potatoes will not be cooked.150 g Cashews, 375 ml Water, 30 ml Lemon juice, 1 tbspn Italian herbs, ½ tbspn Pepper, 1 tbspn Salt, 1 Msp. Nutmeg
- Place potatoes and sauce in a bowl and blend well. Pour into a baking dish, smooth out and place in the oven. Bake for 50 minutes.
- Remove from oven, let set for 10 minutes and serve.Fresh parsley to taste
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Is very suitable for freezing in portions.
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