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Vegetable Au Gratin


  • 100 g cauliflower, broken into florets
  • 50 g peas
  • 1 carrot, diced
  • 100 g beans, chopped
  • 1 large potato, cut into small cubes
  • 100 g cashew nuts, soaked in water for 4 hours and blended to make a cream
  • Juice of 1 lime
  • Unrefined salt and pepper to taste


Steam the cauliflower, peas, carrot, beans and potato in a steamer. Transfer to a heavy bottomed pan and add cashew cream sauce, salt, pepper and lemon juice. Stir on low heat until thick. Transfer the mixture to a deep casserole dish and bake for about 20 minutes at 175 ºC in a preheated oven, until the top turns a light brown.

Serve hot.

Serves 2


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