Rutabaga Gratin


Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.


  • 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


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

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

  3. 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. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.

  4. 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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