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  • Prep-time: / Ready In:
  • Makes 7 cups

This creamy, cozy vegan sweet potato gratin is the ideal dish for Thanksgiving and other holiday dinners, or anytime you want to warm up on cold nights. You’re welcome to only use orange sweet potatoes, but if you buy sweet potatoes in assorted colors you can easily create an edible mosaic that makes the perfect festive centerpiece for your table. The cheesy cashew-based sauce binds everything together, and fresh sage adds an herbal flavor that complements the earthy sweetness of the dish. For best results, use a mandoline to slice your sweet potatoes extra thin for even cooking.

Ingredients

  • ½ cup raw cashews
  • 3 lb. assorted-color sweet potatoes, peeled and thinly sliced
  • 1 medium onion, halved and thinly sliced
  • 1 fresh pear, cored and thinly sliced
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • ½ teaspoons onion powder
  • ¼ teaspoons chipotle chile powder
  • ½ cup apple cider or juice
  • ½ cup low-sodium vegetable broth
  • 2 teaspoons chopped fresh sage, plus more for garnish
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 350°F. Place cashews in a small bowl; cover with boiling water. Let sit for 15 minutes; drain well. In a 13x9-inch baking dish spread half of the potatoes. Add onion and pear; top with the remaining potatoes.
  2. In a high-speed blender combine soaked cashews and the next five ingredients (through apple cider). Cover and blend until smooth, gradually adding broth and ¼ cup water until very smooth. Stir in chopped sage. Season with salt and pepper. Pour over potatoes in a baking dish. Cover dish.
  3. Bake for 1 hour or until potatoes are tender. Sprinkle with sage leaves. Let rest 10 minutes before serving.

Comments (12)

(5 from 2 votes)
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Alysia2 weeks ago
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Anyone tried this without the pear? Onions and pears together – just can’t do it.

dc2 weeks ago
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The perfect Thanksgiving buffet contribution!

Julie Lindner2 weeks ago
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My daughter has a tree nut allergy. Is there a good substitute for the cashews?

Rose5 days ago
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Other recipes I have seen have suggested oat flour as a substitute for a nut-free variant of “cheesy sauce”, in roughly 1:1 ratio. I have yet to try either myself, as the processor gives both of us a headache & the oat flour idea is new to me. We intend to try the oat flour sub in a dish this Thanksgiving though.

Amanda2 weeks ago
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I was looking at the comments for the same reason. It occurred to me that soy milk might be a good sub, but If be interested in hearing what they suggest as well.

kk9 months ago
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Recommended low salt vegetable broth? Need when travel.

Alberta9 months ago
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Imagine brand No Chicken Broth.

Sylvia Ball9 months ago
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Apple cider vinegar or just apple cider….

Shaun9 months ago
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Its apple cider i.e. the alcohol containing drink or apple juice. If you put a 1/2 cup of apple cider vinegar in this it will ruin the dish. Any alcohol in the apple cider will evaporate off in the oven as the dish is baking if you use the cider

Alejandro9 months ago
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I wondered the same thing! (Australian – we’re always thrown by American ingredients haha!)

katt9 months ago
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what is calorie count please.

Douglas R Mosier9 months ago
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According to Cronometer, the full recipe has 1821 calories, so serving 6 people, it’d be 303+ cal., 5 g of fat, 7 g protein, just under 9 g calcium, only 2.4 g iron,

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Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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