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Vegan Sweet Potato Gratin


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Rate this recipe 4.6/5 (7 Votes)


  • Ingredients for non-dairy cream:
  • 2 sweet potatoes, thinly sliced into rounds
  • 1 large sweet onion, sliced into half moons
  • 2 cloves garlic, minced
  • 1 tbsp coconut oil
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp pepper
  • 1 cup baby kale
  • 1/4 cup raw cashews, soaked overnight and drained
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast
  • 1/2 cup unsweetened coconut milk
  • Ingredients for Topping:
  • 1 1/4 cup unsweetened coconut milk
  • 1 1/2 tbsp nutritional yeast
  • 1 rosemary sprig


Adapted from


Step 1

In a pot heated to medium heat, cook the onions and garlic in the coconut oil for 8 minutes, or until the onions are translucent and very fragrant. Stir in baby kale, season with salt, pepper and cinnamon and remove from heat. Set aside.

In a food processor, blend the cashews, nutritional yeast, and ½ cup coconut milk and blend until smooth; about 3 minutes. You want it to very loose and creamy.

Method to Assemble:
1) Layer the ingredients in an oven safe dish in the following order.
· Sweet potato
· Onion Kale mixture
· Cashew Cream
· ½ tsp salt
2) repeat until the gratin has been assembled.

Pour the coconut milk over the entire dish and sprinkle with nutritional yeast and rosemary leaves.

Bake in a 400F oven for 30 minutes and broil on low for 5 minutes.

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