Vegan creamy Asparagus Gratin is a rich and comforting recipe that does not include dairy. It transforms basic asparagus into a silky, oven-baked dish appropriate for both special occasions and weeknights. The vegetables are still soft with a hint of bite, the topping is crispy, and the sauce is smooth. Garlic, onions, and a bit of nutritional yeast add savory flavor, while cashews or coconut milk, depending on your preference, add a mild smoothness. The result is a gorgeous golden bake that provides comfort and freshness.
STATS
Calories: 160 kcal
Diet: Vegan
Cuisine: French-inspired or vegan
Single portion size: One portion or scoop
Course: Side or main
Full yield: 4 persons
Prep time: Fifteen minutes
Cook time: 25 minutes
Active working time (total): Forty minutes
Complexity level: Simple and easy
Cooking technique: Baking (Oven-based)
TOOLS:
Mixing bowls
Cutting board
Oven mitts
Sharp knife
Baking dish or tray
A whisk
Skillet
Blender
INGREDIENTS
1 tbsp of butter (vegan)
One pound of asparagus
Vegan breadcrumbs, one-fourth cup
1 onion
Half a tsp of thyme
3 cloves of garlic
Black pepper, one-fourth tsp
1 tbsp of olive oil
Salt, half a tsp.
1 cup of vegan milk
Cornstarch or flour (all-purpose), one tbsp.
Nutritional yeast, one tbsp.
1/2 cup of cashews or coconut milk.
Fresh parsley
INGREDIENT NOTES
MILK
We will need any unsweetened plant-based milk, like almond, soy, oat, coconut milk, etc. have a balanced sauce. We will never use dairy milk to keep the recipe vegan.
ASPARAGUS
You will need to trim the woody ends of fresh asparagus, use it for nutrients and a texture boost. Add green beans or broccoli to have the bulk of the dish. Frozen asparagus will not provide the perfect results as a fresh one does.
BUTTER
Apply vegan butter to provide a golden brown top. Olive oil can also do this work if you don’t get vegan butter.
COCONUT MILK OR CASHEW
When you blend the raw, soaked cashews, you will get a silky smooth sauce. Use coconut milk instead of cashews if you’re against nuts
BREADCRUMBS
We will use the vegan bread crumbs to have the top crispy layer. Panko bread crumbs will work perfectly, while gluten-free bread crumbs may also be an option for celiac patients.
INSTRUCTIONS
Switch the oven on and heat it to 190 °C before starting to work.
Oil the sides and base of the dish(baking).
Place a skillet with olive oil in it on the stove(normal heat).
Cook onions in the warm oil to soften them.
Then add garlic to it and cook till you start feeling its classic aroma.
Add thyme, soaked cashews or coconut milk, salt, nutritional yeast, vegan milk, and pepper to the blender.
Cover the blender and process till you get a smooth paste.
Transfer this blended sauce to the sautéed garlic and onions.
Now, arrange the asparagus in the base of the baking dish in an even manner.
Then, spread the silky white sauce over the asparagus in an even manner.
After that, combine vegan butter with bread crumbs.
Distribute this mixture evenly over the sauce.
Insert the ready-to-bake dish in the oven(already heated) for ~twenty-five(25) minutes.
Shift the baked dish with tender asparagus and golden crispy top to the counter.
Divide into four portions when it cools down a bit.
Garnish the delicious Vegan Creamy Asparagus Gratin with fresh parsley leaves to serve.
TIPS
Slicing the asparagus vertically will let you achieve more even, tender, and faster cooking.
An air fryer will work perfectly to lower the cooking time.
Adding the lemon zest will sharpen the flavors.
Bake it on high for two more minutes to have a deep golden and more crispy top.
You can set the sauce consistency using extra plant milk if needed.
STORAGE DIRECTIONS
FRIDGE
Pack the remaining gratin inside the sealed vessel. Store it cold in the fridge and eat it during the next three days.
FREEZER
We never recommend you to freeze the dish as it will release moisture and lose its texture upon defrosting. You may freeze the sauce in a locked jar for thirty days and prepare the dish fresh after defrosting it.
FAQs
Is that possible to add some extra vegetables?
Yes, in fact, adding extra veggies like spinach, mushrooms, leeks, etc. will boost the nutrition and provide bulk to your gratin.
Will the frozen asparagus work?
Use the frozen asparagus after defrosting and drying it patiently to have a moisture-free dish.
May I prepare a nut-free version of this dish?
Swap cashews with coconut milk to have a nut-free version.
NUTRITIONAL FACTS PER SERVE:
Calories: 160 kcal
Single portion size: One-fourth of the total yield
Carbs in total: 12 g
Fiber: Three grams
Net carbohydrates: 9 g
Fats: Ten grams
Sugar: 3 g
Proteins: Four grams
Sodium: 230 mg
