These potatoes are so full of flavor you won't miss the cream! You can add other vegetables to the mix to bake in if you wish, but we love these as they are.
¾ cup raw cashews, soaked in water 20 minutes, drained and rinsed
1 cup vegetable broth or water
1 clove garlic, peeled
3 TBSP whole wheat pastry flour
1 tsp salt
¼ cup nutritional yeast
¼ tsp ground black pepper
½ tsp dry mustard powder
½ tsp sweet paprika
2 pounds russet potatoes, peeled and sliced very thin
2 cups unsweetened plain plant milk
Preheat oven to 350°. Line 9 X 9 baking dish with parchment paper, or spray lightly with non-stick spray if you prefer. Set aside.
Add all but potatoes to a blender and blend until smooth. Pour into a medium pot and cook over medium heat until slightly thickened, about 5 minutes.
Pour about ½ cup of the sauce in the bottom of the baking dish. Layer 1/3 of the potatoes, followed by a layer of the sauce, then 1/3 of the potatoes, then sauce. Repeat using the rest of the potatoes, ending with the sauce.
Bake 45-55 minutes, uncovered, or until potatoes are tender when tested with a fork. Serve hot.
Plant Chef Club Tip:
You can easily make this ahead! Assemble the dish and cover tightly before refrigerating. Pop it into the oven an hour before serving! This also freezes really well after baking, so why not make several to make the future a little easier? Make it a complete meal with a vegetable and a tossed salad.
For a fancier presentation, you can prepare these in individual ramekins, so each person gets their own.