ingredients

1 1/2 cups almond milk

1 cup veggie broth

2 Tbsp arrowroot

3/4 cup cashews

1/4 cup nutritional yeast

1/2 tsp pepper

1/2 tsp salt

2 Tbsp olive oil

1 small yellow onion, diced finely

6 garlic cloves, minced

1 Tbsp fresh rosemary, just the leaves minced

1 Tbsp fresh thyme, just the leaves

3lbs golden potatoes,

(about 7 medium sized potatoes)

Directions

Prepare the cream sauce base by adding the almond milk, vegetable broth, arrowroot, cashews, nutritional yeast, pepper, and salt to a blender. Blend on high for around 30 seconds until smooth. Set aside.

Heat a large pan over medium heat with olive oil. Once warm, add in the onion, garlic, and herbs. Stir frequently to avoid burning and cook for around 6-8 minutes until the onions begin to brown.

Lower the heat and pour in the cream sauce, mix until it begins to thicken (to a creamy soup texture, it’ll thicken more as it bakes) for around 3 minutes and remove from the heat.

Preheat the oven to 375 degrees F.

Slice the potatoes into thin rounds. Place one layer of potatoes to cover bottom of a 9x13 inch casserole dish. Pour roughly 1/3 of the creamy mixture over the potatoes and spread until they are covered. Repeat two more times until all the potatoes are layered with the creamy sauce in the casserole dish. Top with an extra sprinkle of pepper and salt. Place into the oven and bake for around 45 minutes, until the top is golden brown and the potatoes are tender all the way through when poked with a fork. Let cool for a few minutes before serving and enjoy!