Name: Vegan Zucchini Gratin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.75 cup raw cashews; 3 tbsp nutritional yeast; 0.75 tsp salt; 0.25 tsp garlic powder; 2 medium zucchini squash ((sliced in thin rounds // 1 green, 1 yellow)); 1 small bundle asparagus; 0.5 medium onion ((yellow or white, cut into thin rings)); 2 tbsp olive oil ((plus more for sautéing onion)); 0.75 tsp sea salt ((plus more for sautéing onion)); 1 pinch black pepper; 0.25 tsp garlic powder; 1 cup vegan parmesan cheese ((DIVIDED))

Instructions

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1

Blend raw cashews (0.75 cup), nutritional yeast (3 tbsp), salt (0.75 tsp), and garlic powder (0.25 tsp) in a food processor until a fine powder forms. Set aside.
2

In a 10-inch oven-safe skillet, sauté onion (0.5 medium) in olive oil (0.5 tbsp) until soft. Season with a pinch of [sea salt] and [black pepper]. Remove and let cool.
3

Preheat oven to 400 degrees F (204 C).
4

Thinly slice zucchini squash (2 medium) into 0.125-inch rounds. Trim bundle asparagus (1 small) and optionally split lengthwise.
5

In a bowl, toss sliced zucchini and asparagus with olive oil (2 tbsp), sea salt (0.5 tsp), black pepper (1 pinch), garlic powder (0.25 tsp), and vegan parmesan cheese (2 tbsp).
6

Spread cooled onions in the skillet. Arrange the seasoned squash and asparagus on top in layers.
7

Sprinkle with remaining [0.75-1 cup vegan parmesan cheese] and bake for 30 minutes.
8

Optionally broil for 1-2 minutes until golden brown. Watch closely as it can burn quickly. Let rest briefly before serving.