Vegan Sweet Potato and Kale Gratin

By November 13, 2014 November 23rd, 2019 Gluten Free, Paleo, Recipes, side dishes, Vegetables

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I love the creamy texture of a gratin.  I wanted to make a diary free version using sweet potatoes since they have more nutrition than white potatoes.  I decided to add in kale for additional nutrients and to give the dish extra texture.  The slightly bitter flavor of the kale balances nicely with the sweetness of the sweet potatoes.  Instead of using diary milk, I used cashew milk flavored with garlic and nutritional yeast.  The result is a sweet creamy gratin.  A perfectly healthy Thanksgiving side dish.

Start the night before by soaking the cashews. Preheat oven to 400 degrees. Drain and rinse the soaked cashews in a strainer. Put into a blender. Add water, garlic, salt, pepper, nutmeg and nutritional yeast. Blend until smooth.

Pull the stems off the kale and coarsely chop it. Steam the kale in a steamer basket or strainer for about 3 minutes, or until wilted. Remove from heat and allow it to cool slightly. Squeeze out excess water.

Peel and slice the sweet potatoes.  I used a mandoline but you can slice them with a knife.  You want the slices to be about 1/8 “.  If they are a little thicker that is fine.

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Oil a 7” x 11”, 2 quart, baking pan. Place a third of the potatoes into the pan overlapping to cover the bottom of the pan.Top potatoes with ½ of the kale.

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Layer the next third of the potatoes, top with the rest of the kale.

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Finish by layering the last third of the potatoes. Pour the cashew cream overtop of the potatoes.

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Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender. Let to sit 5 minutes before serving.

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Vegan Sweet Potato and Kale Gratin

Vegan, Diary Free, Paleo, Gluten Free                                              PRINT RECIPE
4 servings
½ cup cashews, soaked overnight
1 cup water
1 clove garlic
½ tsp Celtic sea salt
¼ tsp freshly ground black pepper
¼ tsp ground nutmeg
2 Tb nutritional yeast
6 cups kale, stems removed, coarsely chopped
1½ lb sweet potatoes, peeled and thinly sliced about 1/8  inch, use a mandoline
Olive oil for greasing the pan
  • Preheat oven to 400 degrees.
  • Drain and rinse the soaked cashews in a strainer. Put into a blender.
  • Add water, garlic, salt, pepper, nutmeg and nutritional yeast. Blend until smooth.
  • Peel and slice the sweet potatoes.  I used a mandoline, but you can slice them with a knife.  You want the slices to be about 1/8 “.  If they are a little thicker that is fine.
  • Steam kale for about 3 minutes, or until wilted. Remove from heat and allow to cool slightly. Squeeze out excess water.
  • Oil a 7” x 11”, 2 quart, baking pan. Place a third of the potatoes into the pan overlapping to cover the bottom of the pan.
  • Top potatoes with ½ of the kale.
  • Layer the next third of the potatoes, top with the rest of the kale.
  • Finish by layering the last third of the potatoes.
  • Pour the cashew cream overtop of the potatoes.
  • Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender. Let to sit 5 minutes before serving.

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