Hetty McKinnon’s vegan potato gratin with miso cashew cream | www.abc. net. au/everyday

The ‘cream’ is made from cashews which are pureed with ample garlic for a kick. Thyme adds herbal brightness and miso paste brings just a hint of sweet-savoury depth.

This gratin is cheese-less and dairy free by design, not by necessity. Cashew cream delivers unrivalled flavour — nuttiness and a natural sweetness — with a silky mouth-feel. The potatoes feel weightless, while still bringing maximum carby comfort.

This potato gratin can be eaten alone, with other roasted veggies, or with a green salad. It goes well as part of a feasting table too.

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Originally posted 2022-08-18 02:32:00.