Step 1

Preheat your oven to 400 degrees F. Soaked cashew nuts in hot boil water for at least 15 minutes then drain. Meanwhile, we gonna peel potatoes then thinly slice them into 0.15 inches( approx. 4mm) thick slices.

Step 2

Place the softened cashew nuts, water, unsweetened coconut milk, garlic, nutritional yeast( nooch), vegetable stock powder, salt and ground nutmeg into the blender. Blending them into a smooth creamy sauce.

Step 3

Lightly grease a baking dish( 9x9x2.5 inch ) with oil or vegan butter. Pour a bit of white sauce into the dish, then spread a layer of sliced potatoes across the top of the sauce. Repeat this process until finishing the rest of the potatoes and the sauce.

Step 4

Sprinkle grated vegan cheese on the top. Covered the dish with alfoil then go into the oven. Bake for 30 minutes.

Step 5

After 30 minutes, take out the dish and remove the alfoil. Put the dish back in the oven for a further 40 minutes.

Step 6

After 40 minutes, take it out of the oven and use a fork to poke the potatoes to see if they are cooked through. ( If not, cover it with alfoil then back to the oven cook for another 10-15 minutes) until done. Served hot with chopped parsley or chives. Enjoy!