Ingredients

• Ingredients 1 cup raw cashews   6-7 medium potatoes thinly sliced   1 cup Califia Farms Unsweetened Almond milk (or your preferred vegan milk) ½ tsp onion powder   1 tsp salt + pinch of pepper   1 tbsp corn starch   2 tsp apple cider vinegar   1 tsp Dijon mustard   1 onion thinly sliced   Vegan cheese grated (optional)

Preparation

• Method Place the cashews in a heat proof bowl and cover with boiling water, set aside for 15 minutes.  Pre heat your oven to 200 degrees Celsius.  Drain the cashews and place them into a blender with the Califia Farms Unsweetened Almond Milk, onion powder, salt, pepper, corn starch, vinegar and mustard and blend until smooth.  Place the sliced potatoes into a bowl and pour over ¼ of the sauce mixture, stir to coat each potato slice.  Place the potato slices in a baking tray alternating sizes and adding in a slice of onion every so often.   Once the tray is full, pour over the remaining sauce to fill the tray, if using cheese add that on top now.   Cover tightly with foil and bake for 35 minutes, then remove the foil and bake for a further 30 minutes or until browned and the potatoes are soft.  Sprinkle some fresh rosemary or chives on top and serve immediately.