Scalloped Potatoes

• 4 lbs of peeled golden potatoes
• 1 tbsp vegan butter
• 1/2 large yellow onion diced
• 4 cloves minced garlic
• 2 cups plain unsweetened non-dairy milk
• 1 cup vegetable broth
• 1 1/2 cups raw soaked cashews
• 1/3 cup nutritional yeast
• 1 tsp sea salt
• Chopped fresh herbs like chives to garnish
  

Serve hot topped with fresh chopped herbs like chives or thyme!

1. Start by preheating your oven to 400 degrees Fahrenheit. Then lightly grease a baking dish and set aside.
2. Next, peel your potatoes and slice them into 1/8 inch slices, using either a knife or a mandolin.
3. Then, make your cashew cream sauce by combining raw soaked cashews, non-dairy milk, vegetable broth, nutritional yeast and sea salt. Blend until smooth and creamy.
4. To a medium sized skillet add vegan butter and warm on medium heat. Once heated, add your diced onion and cook for 2-3 minutes, until soft, then add your garlic and cook for an additional 3 minutes.
5. To your baking dish, cover the bottom on your greased baking dish with an even layer of potatoes. Then, pour about 1/3 of the cream sauce on top, making sure the potatoes are coated.
6. Then, sprinkle half of your onion and garlic mixture on top of the cream sauce.
7. Next, place another layer of potatoes on top, then add cream sauce and the other half of the onion garlic mixture. Depending on the size of your dish, you may only be able to do 2 layers of potatoes, my dish was deep so I did 3 layers.
8. Cover the final layer of potatoes with the rest of the cream sauce.
9. Once fully assembled, place in the oven for 55-60 minutes. Once the timer is up, check the top layer of potatoes to see if they are tender. If the potatoes need additional time, place back in the oven for 10-15 minutes.
10. If you need more time to cook the potatoes, but the top is getting too brown, cover loosely with aluminum foil to keep from burning.
11. Once cooked, remove from the oven and top with a sprinkle of fresh herbs like thyme, chives or parsley. Serve hot and enjoy!