Ingredients:
4 large potatoes, peeled and thinly sliced
1 cup raw cashews, soaked in hot water for 1-2 hours
2 cups plant-based milk (such as almond, soy, or oat milk)
1/4 cup nutritional yeast
3 tablespoons tapioca flour (or cornstarch)
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Dijon mustard
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for extra flavor)
1 cup vegan cheese, shredded (optional, for added cheesiness)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C).
In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, tapioca flour, lemon juice, garlic, onion powder, Dijon mustard, salt, pepper, and smoked paprika. Blend until smooth and creamy.
In a large mixing bowl, layer the sliced potatoes.
Pour the blended mixture over the sliced potatoes, making sure to coat them evenly.
If desired, sprinkle the shredded vegan cheese on top.
Cover the baking dish with aluminum foil and bake for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20-30 minutes or until the potatoes are tender and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley before serving.
