Ingredients:
For the cashew cream:
1/2 cupcashews
1 tablespoonextra-virgin olive oil
1 garlic clove, minced
2 teaspoonsfreshly squeezed lemon juice
1/2 teaspoonkosher salt
Freshly cracked black pepper, to taste
For the gratin:
3 tablespoonsBetter Than Bouillon Vegetable or Chicken
4 small sunchokes (8 ounces), sliced into ¼-inch-thick rounds
1 large sweet potato (8 to 10 ounces), halved lengthwise and sliced into ¼-inch-thick half moons
3 tablespoonsextra-virgin olive oil, divided
1 garlic clove, minced
1 small shallot, minced
2 sprigsfresh sage, roughly chopped
1 sprigfresh rosemary, roughly chopped
2 teaspoonskosher salt, divided
Freshly cracked black pepper, to taste
1/2 cuppanko breadcrumbs
Nutritional yeast (optional)
Directions:
In an airtight container, combine the cashews and ½ cup of water. Set in the refrigerator to soak overnight.
Once soaked, drain the cashews, and combine in a blender with the olive oil, lemon juice, garlic, 8 tablespoons of water, salt, and pepper. Blend on high until smooth. Store in an airtight container until ready to use, up to 5 days.
Heat the oven to 425°F. Add the bouillon to a small bowl and thin it out with 1 teaspoon of water (this should be a slightly thick paste). Stir to combine.
To a large bowl, add the sunchokes, sweet potato, 2 ½ tablespoons olive oil, garlic, shallot, sage, rosemary, 1 teaspoon salt, and pepper. Toss to thoroughly coat the vegetables.
Oil a small 11-inch ceramic baking dish, or a 1-quart ceramic round gratin dish. Arrange the slices of sunchokes and sweet potato one layer at a time, alternating vegetables and shingling about 8 to 10 slices with slight overlap. Brush each layer with the bouillon glaze. Repeat with the remaining slices. Once all the slices have been layered, pour the cashew cream over the top. Finish by sprinkling evenly with the breadcrumbs; drizzle with the remaining ½ tablespoon of oil and sprinkle with the remaining 1 teaspoon of salt and nutritional yeast (optional).
Cover with dish lid or foil and bake in the oven, 30 to 45 minutes, or until the vegetables are tender. Turn the oven to broil. Broil for 5 minutes, or until the topping is golden brown. Let sit for 5 minutes before serving. Serve warm.