Vegan Potato and Zucchini Gratin

Ingredients

• 1 1/2 lbs yukon gold potatoes (3-4), cut into thin 1/16-inch slices
• 1 lb zucchini or summer squash (3-5), cut into 1/8-inch slices
• 1 1/2 cups cashews*
• 1 1/2 cups water
• 2-4 cloves garlic
• 2 tbsp nutritional yeast
• 1 tsp salt
• freshly ground black pepper to taste
• 1 tbsp fresh tarragon, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 tsp fresh oregano (or 1/2 tsp dried)
• 1 cup vegan mozzarella

Instructions

1. 1

   Preheat the oven to 425 ºF.

2. 2

   Lightly oil a large cast iron skillet or...: Lightly oil a large cast iron skillet or shallow casserole dish (~10 to 12-inches) with olive oil. Arrange the sliced potatoes and zucchini in concentric circles.

3. 3

   In a blender combine the cashews (see note...: In a blender combine the cashews (see note if not using high powered blender), water, garlic, nutritional yeast, salt, and pepper to taste. Blend until smooth and creamy, pausing to scrape down sides as necessary.

4. 4

   Stir in the herbs to the cream sauce...: Stir in the herbs to the cream sauce then pour over the vegetables. Sprinkle the mozzarella over the top, then cover the baking dish.

5. 5

   Bake covered for 30-35 minutes or until the...: Bake covered for 30-35 minutes or until the potatoes are tender when pierced with a knife. Remove the cover and bake an additional 10 minutes to brown the top. If needed move the dish to under the broiler at the end for additional browning. Garnish with fresh herbs and serve warm.