Recipe from thegardengrazer.com

Ingredients

• 3 1/2 lbs. potatoes (I use yukon gold)
• 2 small/medium yellow onions
• 5 cloves garlic (or more)

For the creamy sauce:

• 1 1/2 cups raw cashews
• 2 cups plain soy milk (unsweetened)
• 1 3/4 cups vegetable broth
• 2/3 cup nutritional yeast
• 1 1/2 Tbsp. white miso paste (or 1 1/2 tsp. salt)1/2 tsp. smoked paprika (or more)

Garnish (optional):

Chives, thyme, sage, rosemary, parsley, etc.

Directions

1. Quick soak the cashews: in a bowl, cover the raw cashews with hot water (~160°F / 71°C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*
2. Preheat oven to 400°F (204°C).
3. Dice onions and mince garlic.In a skillet over medium-high heat, sauté onions with a little salt for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) Add garlic, stir, and sauté 1 more minute. Set aside.
   Meanwhile, thinly slice the potatoes about 1/8-inch thick. Set aside.
4. Make the creamy sauce: drain water from the soaked cashews and add them to a high-powered blender with the rest of the sauce ingredients. Blend for 1 minute or until smooth.In a 9 x 13-inch casserole dish (lightly sprayed or buttered to help prevent sticking if desired), begin layering. Layer half the potatoes, then the entire onion/garlic mixture, then pour half the sauce on top.Layer the rest of the potatoes and pour the remaining sauce on top. (Potatoes should be mostly submerged – you can gently press down if needed.)
5. Bake for 60 minutes or until crust is lightly golden and potatoes are cooked through.
6. Add garnishes if desired and salt/pepper to taste.