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Vegan Sweet Potato Gratin

5 Reviews
80% would make this recipe again

Nutritional yeast adds richness and "cheesyness" to this vegan dish, plus it is a source of vitamin B. It can be found in natural food stores.

Soaking : 8 h Preparation : 10 min Cooking : 35 min Standing : 10 min
250 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian


4 sweet potatoes, peeled and thinly sliced 700 g
1 onions, thinly sliced 200 g
2 cloves garlic, minced
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 tsp ground cinnamon 1 g
1/4 cup cashews, raw, soaked overnight and drained 40 g
1/3 cup nutritional yeast 50 g
2/3 cup unsweetened coconut milk 170 mL
1 cup soy beverage, unsweetened, fortified 250 mL
3/4 tsp dried oregano 0.4 g

Before you start

A food processor will be very useful to grind the cashews. Cashews need to be soaked 8 h, to form a creamy paste.


  1. Preheat the oven to 205°C/400°F. Prepare the vegetables: Slice the onion into thin rounds; mince the garlic; peel the potatoes then cut them into thin slices, about 0,5 cm.
  2. Heat the oil in a pan over medium heat, then sauté the onion and garlic for about 7 min, until softened and fragrant. Stir in the cinnamon, season with salt and pepper to taste. Remove from heat and set aside.
  3. In a food processor, blend the cashews, nutritional yeast and a few tablespoons of the coconut milk. Blend until smooth and creamy, about 3 min.
  4. Layer the ingredients in an oven proof dish in the following order: Sweet potatoes, onion mixture, cashew cream. Repeat until the gratin has been assembled. In a bowl, mix the remaining coconut milk with the soy milk and oregano, then pour over the gratin.
  5. Cook in the middle of the oven until it is golden-coloured, about 30-35 min. For a nice crust, turn on the top broiler for the last 2 minutes.
  6. Let the gratin stand 10 min before cutting and serving it.

Nutrition Facts Table

per 1 serving (200g)


% Daily Value




13 g

20 %

Saturated 6.9 g
+ Trans 0 g

35 %


0 mg


90 mg

4 %


29 g

10 %


6 g

23 %


10 g


10 g

Vitamin A

167 %

Vitamin C

33 %


9 %


18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : ¼ serving


This recipe is :
Low  :
Source of  :
Calcium, Phosphorus, Selenium, Vitamin D, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Iron, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Fats 2 ½

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Members' Reviews

5 Reviews (5 with rating only ) 80% would make this recipe again

This recipe is in the following categories

Vegetables | First courses/Appetizers | Side dishes | Vegan | Vegetarian | High Iron | Kosher | Low Sodium | Halal | High Fibre | Bake | Christmas