Creamy Vegan Celery Gratin

If you struggle with the taste of celery, this is a fantastic recipe for sneaking this nutritional powerhouse into your diet! Celery is packed with the most amazing, beneficial vitamins designed to promote healthy skin. 

This creamy, celery gratin is such a delicious way to eat more of the green stuff! The creamy finish with lovely breadcrumb texture top is wonderfully warming and indulgent.


1 bunch of celery

2 small onions

1 garlic clove

1 tsp herbs de provence

250ml water 

Flat tbsp vegan stock (I use this one

150g cashews

Juice of half a lemon

2 tsp apple cider vinegar

75g walnuts

75g ground almonds

3 tbsp nutritional yeast

Salt to season


Finely chop the celery and onions and add to a frying pan with the olive oil. Season with Herb de Provence and salt and saute over a gentle heat for 15 - 20 minutes

Add the stock powder to the water and stir well, pour into frying pan and stir well

Add the cashews to a nutribullet cup and pour boiling water over them, the water should just cover the cashews. Allow to cool. Add the lemon, cider and salt and blitz in the nutribullet until smooth 

Add the cream to the frying pan and stir well

Spoon the mixture into a ceramic oven dish

Add the walnuts, almonds and nutritional yeast to a food processor and pulse together, spoon the 'breadcrumb' mixture over the creamy celery

Pop in the oven at 180C for 10 - 15 minutes to brown the top

Serve warm with a squeeze of lemon and black pepper

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