Ingredients
- 4 pounds Yukon Gold potatoes
- 1 2/3 cups raw cashews soaked in hot water for 5 minutes then drained
- 2 cups vegetable broth
- 2 cups unsweetened almond milk
- 1/2 cup nutritional yeast
- 1 1/4 teaspoons salt
- 2 teaspoons olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- Chopped fresh chives optional, for garnish
Instructions
- Preheat your oven to 400°F and lightly grease a 9x13-inch baking dish.
- Peel the potatoes and slice them into 1/8-inch rounds. Set aside in a bowl of cold water if not using immediately.
- Place the cashews, vegetable broth, almond milk, nutritional yeast, and salt in a high-speed blender. Blend until very smooth to create a creamy sauce. If the sauce is too thick, thin it with a little bit more almond milk.
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
- Spread half of the sliced potatoes evenly in the prepared baking dish. Pour half of the blended sauce over the potatoes, then distribute the sautéed onions and garlic evenly on top. Layer the remaining potato slices over this mixture, then pour the rest of the sauce over the casserole.
- Cover the dish with foil. Bake in the preheated oven until the potatoes are fork tender, about 60-70 minutes. Take the dish out of the oven, remove the foil, and let sit for 5 minutes.
- Optionally sprinkle chopped fresh chives over the top before serving while warm.