Vegan Butternut Cauliflower Pecan Gratin

Categories / Main Dish / Holiday Recipes
Vegan Butternut Cauliflower Pecan Gratin

Potato gratin is often everyone’s favorite dish over the holidays, so our chefs came up with a vegan and gluten free version made with cauliflower florets and Amy’s Butternut Squash Soup. It’s absolutely delicious and will have your guests coming back for seconds and thirds.

Key
Serves 6 Intermediate

Directions

  • Preheat oven to 350℉.
  • Melt vegan butter in a large skillet over medium heat. Add onions and cook, stirring occasionally until caramelized, about 12 minutes.  
  • Add butternut squash and cook for an additional 3-5 minutes until softened and lightly browned. 
  • Add cornstarch and cook, stirring constantly for 30 seconds. 
  • Stir in the soup and almond milk. Increase heat to high and bring to a boil. Cook, whisking constantly until thickened, about 1 minute. 
  • Remove skillet from heat and stir in cayenne and 1¼ cups of vegan cheeze. 
  • Sprinkle with 1 tsp of salt and ¼ tsp of black pepper.
  • Add cauliflower and stir to coat in sauce. Transfer to a lightly greased baking dish. 
  • Top with remaining ¾ cup of vegan cheeze and chopped pecans. 
  • Bake uncovered for 30-35 minutes, until heated through and golden brown on top.​


If you want a version that includes dairy, see here.

Pro tip

This dish can be prepared a day in advance and stored in the refrigerator until ready to bake.

Ingredients

1 can Amy's Organic Light In Sodium Butternut Squash Soup 

1 head cauliflower, cut into florets and blanched

1½ cups butternut squash, cut into small thin slices

¾ cup of roughly chopped pecans

3 tbsp vegan butter

1 medium sweet onion, thinly sliced

3 tbsp cornstarch (for thickening)

¾ cup almond milk 

2 cups vegan cheeze, shredded and divided

¼ tsp (or to taste) cayenne pepper

¼ tsp (or to color) turmeric (optional)

¼ tsp black pepper
 

Start with Amy's soup