1.
Make the cream:
2.
Add raw cashews, then hot water, set aside for 1 hour, then add unsweetened plant-based milk, a few drops of lemon, olive oil, salt, onion powder, white pepper, a few more drops of lemon if needed, and nutritional yeast and blend until smooth.
3.
Make the gratin:
4.
Cut the potatoes (peeling is optional) and the zucchini but the potatoes should be half the width of the zucchini because the zucchini will cook faster than the potatoes.
5.
Preheat the oven to 400f (200C) and assemble the gratin by adding a few potatoes and a zucchini disc sideways until you fill-up the dish.
6.
Season the vegetables with salt, pepper, and olive oil, and pour the vegan cream all over the vegetables
7.
Add a few fresh thyme leaves on top of the gratin, cover it with an aluminum sheet, and bake it for 40 to 45 minutes.
8.
Remove the dish from the oven, remove the aluminum sheet and add vegan parm cheese and bake again for 10 minutes more, this time uncovered.
