Ingredients:
- 2 tsp vegan butter
- 1 c of coconut or almond cream
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 4 tsp thyme
- 3 large russet potatoes, peeled and thinly sliced (1/8 inch thick)
- Ground Sea Salt & Pepper to taste
To Make this Dish Even More Decadent
- 4 tsp thyme
- 3 large russet potatoes, peeled and thinly sliced (1/8 inch thick)
- Ground Sea Salt & Pepper to taste
This step can be done a day in advance
Cashew Cheese – Blend until smooth, set aside
- 1 cup (200 g) of cashews (soaked overnight and thoroughly rinsed and drained)
- 1 lemon (juice)
- 2 garlic cloves
- 1 tsp paprika or cayenne pepper
- ¾ c filtered water
Preheat oven to 425 degrees
Grease with vegan butter, a 8-cup casserole dish
In a large bowl, add cream, onion, garlic, thyme, salt and pepper. Add potatoes and toss together
Stack potatoes in neat piles; Cover tightly with foil and bake in the oven for 1 hour
Remove from oven, top with cashew cream bake uncovered until browned 15 to 30 minutes.
Let stand for 15 minutes before cutting
Kitchen Tip. Use a mandoline to quickly and evenly cut potatoes into thin slices
Serving Tip. This recipe pairs well with sauteed mushrooms
