Beet and Fennel Gratin with Mint-Coconut Cream Sauce

Ingredients

  • 1 teaspoon coconut oil

  • ¼ cup sliced shallot

  • 1 can coconut milk

  • ½ cup soaked cashews

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Tools

  • measuring spoons

  • spatula

  • liquid measuring cup

  • blender

  • June Oven

  • cast iron skillet

  • mandoline

  • 4 medium bowls