Vegan Creamy Potato Casserole - Blissful Basilmenu iconsearch iconFacebookInstagramPinterestSnapchatTwitterYouTubeBloglovinFacebookInstagramPinterestTwitterYouTube

Step 1

Preheat the oven to 400F. Lightly grease a 9 x 13 baking dish.

Step 2

Thinly slice the potatoes into 1/8-inch-thick rounds using a knife or mandolin (be very careful if using a mandolin).

Step 3

To a high-speed blender, add the cauliflower, water, cashews, nutritional yeast, apple cider vinegar, garlic, and sea salt, and blend until smooth. Set aside.

Step 4

Arrange about two-thirds of the potatoes in the pan, creating two shingle-like layers. Pour about two-thirds of the cauliflower cream sauce over top and use a spatula to gently spread it over the potatoes. Top with the remaining potatoes (about one layer) and pour the remaining cream sauce over top and use a spatula to gently spread it over the potatoes. Season the top with black pepper and sprinkle with the rosemary.

Step 5

Bake for 45 to 55 minutes, or until golden brown.

Step 6

Let cool slightly, and then slice and serve.