Ingredients
- 3-5 potatoes (depending on size)
- ½ a cauliflower head
- 1 brown onion
- 4-5 mushrooms
- Olive oil
- 1 tsp Balsamic vinegar
Bechamel:
- 2 cups of cashew, soaked over night
- 2 cups of water
- 1 heaped tsp of Miso
- ¼ cup of nutritional yeast
- 1 garlic clove
- Some ground nutmeg, to taste (I love it!)
- 3 cloves
- himalayan salt, black pepper
Chop potatoes and cauliflower and steam them until soft.
In the meantime, chop onions and fry them in a frypan with a touch of olive oil. After a few minutes, add the balsamic vinegar to caramelise the onions.
Chop mushroom and add them to the onions, stir and cook until soft.
Bechamel:
Place all ingredients in food processor and blend until well combined. You want the sauce to be liquid, not too thick or the gratin might turn out a bit dry after going through the oven.
Strain the cooked potatoes and cauliflower and place into a oven dish. Add the cooked onions and mushroom and mix well.
Spread evenly in dish.
Pour Bechamel to cover the vegetables, stirring a little so the sauce penetrates the potatoes. You can sprinkle some more nutritional yeast on top, it will turn godly 🙂
This is when my baby puts her fingers in it to try out the sauce…
Place in the oven at 180C for about 15min, checking the colour. You want the sauce to turn a bit godly and slightly thicker.
Enjoy with a green salad 🙂
