Ingredients

• Ingredients Units USM Scale 1x2x3x 3 pounds potatoes, sliced 1/8 inch thick 1 cup raw cashews* 2 1/2 cups unsweetened almond milk or vegetable broth (or combo) 1/4 – 1/3 cup nutritional yeast, optional 2 – 3 garlic cloves or 2 teaspoons garlic powder 1 teaspoon onion powder*** 1 teaspoon mineral salt 1/2 teaspoon fresh ground pepper juice of 1/2 lemon or 1 teaspoon apple cider vinegar 1/8 teaspoon nutmeg, optional 1 teaspoon fresh thyme, to garnish

Preparation

• Instructions Preheat oven to 375 degrees F. Potatoes: If leaving the skins on, scrub the potatoes, and remove any unsightly blemishes. Alternately, peel the potatoes. Slice the potatoes into 1/8 inch slices using a mandolin, or manually with a knife. If manually slicing, do try to cut evenly as possible so potatoes will cook uniformly. Cream Sauce: Add the cashews, milk and/or veg broth, nutritional yeast, garlic, onion powder, salt, pepper and lemon juice/vinegar to a high speed blender and blend until creamy, about 45 seconds to 1 minute. Taste for flavor, adding more of anything you like. Makes about 3 cups. Assemble: In a 9 x 13 baking dish, pour a thin layer of sauce on the bottom of the dish, layer 1/2 of the potatoes, top with 1/2 cream sauce, and repeat. Top with a sprinkle of thyme, and any additional vegan cheese. Alternatively, after adding sauce to the bottom of the dish, make three rows of potatoes, layering them at an angle, pour sauce evenly overtop. Bake: Place in oven, cover with lid, foil or silpat (see notes), and bake for 40 minutes. Remove cover and bake another 30 minutes, potatoes should be fork tender. Once done, sprinkle with a little more thyme, and let cool 5 – 10 minutes before serving. Serve topped with optional chopped chives, parsley, or more fresh thyme and/or freshly ground pepper. Store leftovers in an air container in the refrigerator for up to 5 days. Reheat in oven at 350, covered with foil, for 20 – 30 minutes, until warmed through.