Sweet Potato Leek Gratin With "Cheesy" Parsley Sauce

Last night's dinner was just a plant-based wow! Though it is a gratin, it kinda reminded me of a lasagna too. The best comfort food on a rainy tropical, cold day. Though I say cold it was still somewhere between 20C (68F) and 25C (77F). But that's sweater and sock weather where we live ;)

If you have never tried nutritional yeast based cheesy sauces before, then try it! If you don't tell your table guests that this dish doesn't contain any cheese, they will be surprised. Believe me. This cheesy sauce was as creamy and cheesy tasting as the real thing... but so much healthier for you and our planet.

Though most people think plant-based munchers eat bland, tasteless food, the opposite is true. Since we embarked on our plant-based journey, my cooking has improved so much flavor and creativity wise. Give it a go. I'm sure you and your family will not miss animal products in this yummy dish!

Ingredients (serves 3)

---

For the gratin

2 big sweet potatoes, sliced into circles
4-5 cups leeks, chopped
1 cup panko
1 tbsp dried rosemary

For the cheesy parsley sauce

2.5-3 cups cauliflower florets
1/2 cup raw cashew nuts
2-3 cups vegetable stock
2 clove of garlic
3 tbsp nutritional yeast
1/2 lime, juice only
Sea salt and pepper to taste
Cooking liquid as needed
1/2-1 cup fresh parsley

Directions

---

1. Cut sweet potatoes in circles and soak in water.
2. Combine cauliflower, Cashews, garlic, and vegetable stock in a pot. Cook/boil until the cauliflower is tender.
3. Heat cooking oil in a skillet. Cook leeks until softened. Set aside.
4. When the cauliflower is cooked, drain (keeping the cooking liquid) and allow to cool slightly. Add all the cashew sauce ingredients into a blender or food processor and blend until smooth, cheesy sauce.
5. Preheat oven to 200C to 400F.
6. Layering: 2 layers of sweet potatoes seasoned with black pepper, 1/2 cheesy sauce mix, 1/2 leek layer, 2 layers of sweet potatoes seasoned with black pepper, rest of the sauce, remaining leeks, remaining sweet potatoes.
7. Cook in the oven for 35-40 minutes. Last 5-10 minutes add panko mixed rosemary and cook until browned. Use your grill function for the last few minutes if needed.

Enjoy!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

---

If you enjoyed reading this post, make sure to follow my news feed here

Or check out my health and recipe blog for more yummy recipes!