Golden Beet and Mushroom Faux Gratin

Extremely rich and surprisingly filling.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees F

Step 2

In a food processor, finely chop the cashews. Add the almond milk, Tahiti, nutritional yeast, lemon juice, 1/2 tsp salt, and garlic powder. Blend until the mixture is the consistency of creamy peanut butter, adding water as needed. Set aside.

Step 3

Slice the beets i to 1/4 inch slices (a mandolin works well). Cut the portobellos into large 1/4 inch thick slices.

Step 4

Drizzle one tbs oil in a 9x12" baking dish. Arrange one layer of beets along the bottom of the dish. Arrange a layer of mushrooms over the beets. Spread half the cashew mixture over the mushrooms. Arrange another layer of beets on top of the nut spread and repeat layering ingredients in this order (its best to end with a layer of mushrooms). Drizzle the remaining 1 tbs oil over the top layer and sprinkle with 1 tsp salt. cover and bake for 55 minutes. serve warm