Ingredients:

• 4 Ibs. Yukon gold potatoes

For the Cream Sauce:

• 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
• 2 cups vegetable broth
• 2 cups unsweetened plant-based milk plant-based milk
• 1/2 cup nutritional yeast
• 1 1/2 tsp salt

For the Rest:

• 1 tbs olive oil
• 1 large onion, thinly sliced
• 4 large garlic cloves, minced
• Optional: vegan parmesan, fresh chives

Directions:

• Peel potatoes and slice them 1/8 in rounds. 
• Preheat the oven to 400° F and lightly grease a 9 x 13-inch baking dish. Set aside.

Make the Cream Sauce:

• Drain the cashews and blend with cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt
• Blend on high for a few minutes until smooth.
• Heat the olive oil in a large sauté pan over medium heat. 
• Add the sliced onion and sauté for 3-4 minutes, until translucent.
• Add the garlic to the pan and cook, stirring constantly for another minute.
• Turn off heat and set aside.
• Spread half of the sliced potatoes in the baking dish.
• Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.
• Layer the rest of the potatoes, and then the rest of the sauce.
• Bake for 60 minutes, then check a few potatoes to make sure they are fork-tender and cooked through.
• If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick.
• Sprinkle vegan parmesan and chopped fresh chives on top, if desired, and serve.

Notes:

• Try to slice your potatoes at similar levels of thickness; this will help them cook more evenly.

Credits:

Nora Cooks