Sommer Gratin

Ingredience

Here’s what you need to make it:

For the sauce

150g cashews (or sunflower seeds)

400ml vegetable stock

200ml oat milk

5 tablespoons nutritional yeast

1 teaspoon Dijon mustard

1 lemon, zested & juiced

pinch of flaky sea salt

For the gratin

1kg potato (we used Maris Piper), very finely sliced (about 2mm / ⅛″)

2 teaspoons olive oil

3 onions, halved & finely sliced

4 cloves garlic, grated

1 x 400g tin cannellini beans, drained

200g spring greens, shredded

175g frozen edamame beans

pinch of sea salt