Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a blender or food processor, combine the drained butter beans, vegan yoghurt, vegan milk, fresh thyme, fresh basil and miso. Blend until smooth and creamy. Remove and stir in the flour. Season to taste.

Step 3

In a large baking dish, layer half of the root vegetables with the minced garlic. Pour half of the butter bean and vegan yoghurt mixture over the vegetables, spreading it evenly.

Step 4

Add the remaining root vegetables on top in neat rows. Pour the remaining butter bean and vegan yoghurt mixture over the second layer of vegetables, ensuring even coverage. Sprinkle the chopped cashews for a delightful crunch.

Step 5

Bake in the preheated oven for 25-30 minutes or until the gratin is golden brown and bubbling.

Step 6

Top with sprigs of fresh basil and fresh thyme just before serving.