Ingredients
Cashew cream
1 1/2 cups boiling water
1 cup raw cashews
1 Tbsp nutritional yeast

Breadcrumbs
2 slices rustic bread, torn into little pieces

Gratin
2 small organic rutabagas ( 1 1/2 lb), peeled and cut into about 1/8-in slices
Kosher salt and freshly ground black pepper
4 tsp chopped fresh thyme
4 tsp chopped fresh marjoram
1/4 tsp freshly grated nutmeg

Preparation

1. Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Pureé mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Season with salt to taste. Set aside.
2. Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have one cup).
3. Assemble gratin: Preheat oven to 375F. Cover bottom of an 8-in round baking pan with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt and pepper and some of the chopped herbs. Add another layer and season with salt and pepper and herbs. Pour in about 1/3 of cashew cream - enough to cover both layers. continue until baking dish is full. Pour in remaining cream. Sprinkle nutmeg on top. Top gratin with breadcrumbs.
4. Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1h 15 min.