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Leek Mushroom Gratin with Cashew Cream and Crispy Herb Bread Crumbs Recipe

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4.3 from 5 reviews

This vegan and gluten-free Leek Mushroom Gratin is a creamy, comforting dish featuring sautéed leeks and wild mushrooms baked in a luscious cashew cream sauce. Topped with crispy herbed bread crumbs, it’s perfect as a hearty side or a satisfying main.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4

Ingredients

Leeks & Mushrooms

  • 4 cups leeks (2–3 medium leeks), thinly sliced
  • 1 lb wild mushrooms (chanterelles, lobster, chicken of the woods, or oyster mushrooms), cleaned and dried
  • 1 large garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • Olive oil as needed
  • Pinch of salt

Cashew Cream Sauce

  • 1 cup raw cashew pieces
  • 1½ cups water
  • 2 tablespoons nutritional yeast
  • 3 teaspoons onion powder
  • ¾ teaspoon salt

Bread Crumb Topping

  • 1½ cups panko breadcrumbs
  • 1½ tablespoons olive oil
  • 1 tablespoon fresh herbs (thyme or sage)
  • 1 pinch sea salt flakes

Instructions

  1. Prepare the Leeks: Thinly slice the leeks and soak them in cold water to remove grit. Preheat a large heavy-bottomed skillet over medium-high heat. Scoop the leeks out and sauté in the dry hot skillet until moisture evaporates. Drizzle with olive oil, season with salt, and cook until wilted and golden. Lightly oil a 10-inch baking dish and spread the leeks evenly on the bottom.
  2. Cook the Mushrooms: Rinse and dry the mushrooms, tearing or halving if large. Cook them in the same skillet over high heat until water evaporates. Push mushrooms aside, add olive oil, and sauté minced garlic until fragrant. Stir in thyme and lemon juice, cook 1–2 minutes until liquid mostly evaporates. Season with salt and spread mushrooms evenly over the leeks in the baking dish.
  3. Make the Cashew Cream: Blend cashews, water, nutritional yeast, onion powder, and salt until completely smooth. Soak cashews in hot water 20 minutes first if your blender is less powerful. Pour the cashew cream evenly over the leeks and mushrooms in the baking dish and gently shake to distribute.
  4. Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 45–50 minutes until the cream is thickened and set.
  5. Make the Crispy Bread Crumb Topping: Heat olive oil in a skillet over medium heat. Add fresh herbs and fry until crisp. Stir in panko breadcrumbs and toast until golden, stirring frequently. Remove from heat and season with sea salt flakes.
  6. Serve: Sprinkle the toasted bread crumbs over the hot gratin and serve immediately.

Notes

  • For a smoother cashew cream, soak cashews in hot water for 20 minutes before blending if your blender is less powerful.
  • Use a variety of wild mushrooms for the best flavor and texture contrast.
  • The crispy breadcrumb topping adds texture, but you can omit or substitute with gluten-free breadcrumbs if preferred.
  • This dish can be made ahead and reheated; add the breadcrumb topping just before serving for best crispiness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free
  • Diet: Gluten Free

Find it online: https://iamstarved.com/leek-mushroom-gratin-with-cashew-cream-and-crispy-herb-bread-crumbs-recipe/