Vegan Potato and Zucchini Gratin

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

1 ½ lbs yukon gold potatoes (3 to 4), cut into thin 1/16-inch slices

1 lb zucchini or summer squash (3 to 5), cut into ⅛-inch slices

1 ½ cups cashews*

1 ½ cups water

2 to 4 cloves garlic

2 tbsp nutritional yeast

1 tbsp miso paste

freshly ground black pepper to taste

1 tbsp fresh tarragon, minced

1 tsp fresh thyme (or ½ tsp dried)

1 tsp fresh oregano (or ½ tsp dried)

1 cup vegan mozzarella

Note: Ingredients may have been altered from the original.

Directions at thecuriouschickpea.com

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