top down view of freshly baked vegan mushroom gratin with kale with a sprinkle of almond parmesan.

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5 from 11 reviews

This vegan kale and mushroom gratin is creamy and delicious! Serve over farro, quinoa, barley, pasta, or whole grain toast.


  • 1 tablespoon olive oil or water for water saute
  • 1 small onion (or large shallot), diced
  • 1 lb. (16 oz.) mushrooms, sliced or quartered, cremini or baby bella’s
  • 1 1b. (16 oz. or 2 large bunches) kale, stems removed and chopped (or use pre-cut for ease)
  • 1/4 cup white wine
  • 1 cup vegan heavy cream (recipe in notes)
  • 1/4 cup unsweetened almond milk, more as needed
  • himalayan salt & cracked pepper to taste

To serve

  • Almond Parmesan (a pantry staple)
  • Grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne)


Preheat oven to 350 degrees.

Heat oil over medium heat, add onion and saute for 3 – 4 minutes, and mushrooms and cook another 5 minutes, stirring occasionally until some of mushroom liquid cooks away and they start to brown.

Add the white wine and boil for a couple minutes. Add kale, and continue cooking until soft, about 4 minutes.

Add the cream and milk, let simmer for several more minutes. Turn off heat. (If you have time, leave this mixture to steep; the cream and milk will get wonderfully mushroomy.) Season with salt and pepper.

Transfer the mixture to a shallow baking dish. Place in the oven and bake for about 25 minutes, or until golden and bubbly. Top with a light dusting of almond parmesan.

Serve over a bed of farro, barley, white or brown rice, pasta or pasta of choice. Top with a tad more almond parmesan and salt & pepper to taste. Enjoy with the rest of the wine or a nice glass of lemon water.


Feel free to sub the kale with 16 oz. fresh spinach.

This recipe is super simple, but feel free to add 1 teaspoon thyme and/or garlic powder when cooking the mushrooms.

Heavy Cashew Cream:

Make your own heavy cashew cream with this simple recipe:

  • 3/4 cup cashews (soaked at in hot water for 10 minutes or cool water for 2 hours)
  • 3/4 cup water, slightly more as needed
  • juice of 1/2 lemon

Cashews should be soaked in water, covering them with 2 inches of water. Soak in hot water for 10 minutes, or 2 – 3 hours in cool water. Rinse cashews well. Place cashews, water and lemon juice into the blender/food processor and blend until smooth and creamy scraping down the sides as needed (the NutriBullet (affiliate link) is a perfect size blender for this job.). Can be made a day or two ahead and kept in the refrigerator until ready to use.