Ingredients

  • 1 ½ cups boiling water
  • 1 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 2 slices rustic bread, torn into small pieces
  • 2 small rutabagas (1 ½ pounds), peeled and cut into about ⅛-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 4 teaspoons chopped fresh thyme
  • 4 teaspoons chopped fresh marjoram
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon extra-virgin olive oil

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 3
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  • Length: 15 minutes

Step 2

  • Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
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  • Length: 3 minutes

Step 3

  • Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
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Step 4

  • Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs.
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Step 5

  • Add another layer and season with salt, pepper, and herbs.
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Step 6

  • Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full.
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Step 7

  • Pour in remainingcashew cream.
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Step 8

  • Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
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Step 9

  • Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.
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  • Length: 75 minutes