Swiss Chard Gratin with Cashew Cream

Ingredients

• about 450 g Swiss chard, roughly chopped
• 1 cup Cashews, raw and unsalted
• 1/2 cup Vegetable broth
• 2 tbsp Nutritional yeast
• 1 tbsp Lemon juice
• 2 cloves Garlic, minced
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Soak the cashews in hot water for at least 30 minutes to soften.
3. 3While the cashews are soaking, sauté the garlic in olive oil over medium heat until fragrant, about 1 minute.
4. 4Add the Swiss chard and cook until wilted, about 5-7 minutes.
5. 5Drain the cashews and place them in a blender with vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
6. 6Pour the cashew cream sauce over the Swiss chard and stir to combine.
7. 7Transfer to a baking dish. Bake for 25-30 minutes, or until bubbly and lightly browned.
8. 8Let cool slightly before serving.

Substitutions

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