1 cup raw cashews soaked for at least three hours or boiled for 15 minutes
3 cups vegetable stock
2-3 cloves of garlic
2 tsp miso paste
2tbsp nutritional yeast
1tsp smoked paprika
Salt and Pepper To Taste*
Handful of Parsley
Vegan cheddar shreds cheese of your choice (optional)
5-6 large waxy potatoes cut into 1/8″ slices (I used a mandolin but you can slice with a steady hand)
1 Large onion sliced
Preheat the oven to 400C
Add the first 7 ingredients to a high speed blender and blitz until smooth. It’s important to note that you might want to slightly over season your cheese sauce as the potatoes will leach the flavour (this is also a good trick if you ever over salt something – add a few potatoes chunks to the cooking and it will lower the saltiness)
Lay half the potatoes in the bottom of a baking dish. I actually throw most things into my polished cast iron skillet as it’s oven proof and much easier to clean. It also adds beneficial iron to your food as it cooks!
Layer on 1/2 the onion and some parsley.
Add a layer of plant based cheese of your choice. (optional)
Top this layer with the second half of the potatoes, onion and parsley and finally adding a layer on top with cheese.
Cover all layers with the cheese sauce.
Cover the pan or the skillet with foil or a lid and cook about 45 minutes.
Remove cover and continue to cook until the sauce reduces to the right consistency (you should be able to scrape the potatoes away from the sides of the pan without them immediately returning)
