This is such a creamy, cheesy delicious potato bake that you won’t even know it is completely dairy free.
- 2 kg potatoes
- For the creamy sauce
- 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
- 2 cups vegetable broth 3 cups unsweetened non-dairy milk (I used coconut milk)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons salt
- For the rest
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- Optional for serving: vegan parmesan, chopped fresh chives, breadcrumbs
Peel your potatoes (you can leave the skins on if you prefer), and slice them very thinly, the thinner the better.
Preheat the oven to 180 degrees Celsius and lightly grease a 33 x 23 cm baking tin inch baking dish. Set aside.
Make the creamy sauce:
Drain the cashews.
In a blender add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high minutes until very smooth.
Heat the olive oil in a large pan over medium heat.
Add the sliced onion and saute for 3-4 minutes, until translucent.
Now 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 breadcrumbs, vegan parmesan and chopped fresh chives on top, if desired and serve.