Swiss Chard Gratin with Cashew Cream and Nutritional Yeast

Place the raw cashews in a bowl, cover generously with cold water, and set aside.

Soak the cashews for a minimum of 8 hours or overnight at room temperature, then drain and rinse thoroughly.

Cut the chard stems into 1cm pieces. Roughly chop the leaves. Finely dice the onion. Measure and set aside the oat milk, water, nutritional yeast, garlic, nutmeg, lemon juice, 1 tsp salt, and white pepper.

Blend the drained cashews, oat milk, water, nutritional yeast, garlic, nutmeg, lemon juice, 1 tsp salt, and white pepper on high speed for 2 minutes until completely smooth. Set the cashew cream aside.

Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6.

Heat 2 tbsp olive oil in a wide, oven-safe sauté pan over medium heat. Add the onion and chard stems with the remaining ½ tsp salt and cook, stirring occasionally, for 8-10 minutes until the stems are tender and the onion is translucent and just starting to colour at the edges.

Add the chard leaves to the pan and cook, turning with tongs, for 3-4 minutes until fully wilted and any excess water has evaporated from the pan.

Pour the cashew cream over the chard mixture and stir to combine. Raise the heat to medium-high and cook for 4-5 minutes, stirring constantly, until the sauce thickens noticeably and clings to the vegetables.

Mix the breadcrumbs with 1 tbsp olive oil and 1 tsp nutritional yeast in a small bowl, then scatter the mixture in an even layer over the surface of the gratin.

Transfer the pan to the oven (or pour the mixture into a buttered gratin dish first if your pan is not oven-safe) and bake for 25-30 minutes until the top is deeply golden and the edges are bubbling.

Rest for 5 minutes before serving.