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Dairy free chicon au gratin

Dairy Free Chicon au Gratin in a Cashew Crust

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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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Prep Time: 10 minutes
Cook Time: 15 minutes
Baking Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Author: Eloïse Jennes


  • 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


  • 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.


*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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