Dairy Free Chicon au Gratin in a Cashew Crust
Easy family dinner ready for busy weeknights. The highlight of this recipe is the dairy free sauce with a little mustard and maple syrup.
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Servings: 4
Ingredients
- 8 endives
- 8 slices of ham
- 400 ml rice cuisine a plant-based alternative to dairy cream made from rice
- 3-4 teaspoon mustard more to taste
- 2 teaspoon maple syrup
- 1 pinch of salt and pepper
- 100 g cashew nuts
Instructions
- Slice the of the endives off and remove the first leave of necessary.
- Cook the endives in boiling water (or steam them) for 15 to 20 minutes depending on how thick they are.
- Preheat the oven to 180°C.
- Drain the endives and squeeze them with your hands to remove excess water.*
- Wrap each endive in a slice of ham (see post above for step-by-step pictures). Dispose them in an oven-proof dish.
- In a bowl, mix the rice cuisine with the mustard, maple syrup, salt and pepper. Pour over the endives.
- Grind the cashew nuts in a small blender or food processor. Sprinkle over the endives.
- Bake for 10 minutes in the oven. Finish on gill the last 2 minutes to brown the ground cashew nuts.
Notes
*Pro-tip: cook the endives the day before and let the drain overnight. That way they will release all the excess water and your sauce won't become runny.
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