Step 1

Add the cashews to a pot and cover with water. Bring to a boil, then lower the heat and simmer for 15 minutes. Drain and rinse with cold water. Add to a blender with the 1/4 water and blend until smooth, about 3 minutes.

Step 2

Peel the potatoes and cut them into 1/8 inch thick slices. Add them to a large bowl and cover with water to keep them fresh.

Step 3

Preheat the oven to 400°F and grease a 9 x 13 casserole dish with butter or oil. Set aside.

Step 4

Melt the vegan butter in a sauce pan over medium heat. Add the onion and shallot, and cook until translucent, about 4-5 minutes. Add the garlic and cook until fragrant, stirring constantly.

Step 5

Add the flour and stir to combine. It will turn into a thick paste. Then add half of the vegetable stock and stir. The consistency will get very thick. Add the rest of the stock. Now you should have a thick sauce. Add the spices and stir.

Step 6

Add the milk slowly, and whisk to combine. Let the sauce come back to a simmer, and cook for 2-3 minutes to thicken. Turn off the heat, add the cashew cream, and whisk to combine.

Step 7

Drain the potatoes and layer half of them in the prepared casserole dish. Pour half of the sauce over the potatoes, and spread it evenly. Layer the rest of the potatoes on top, and pour the rest of the sauce over them. Spread it evenly again.

Step 8

Cover the baking dish in aluminum foil and bake for 50-55 minutes, then remove the foil and bake for 10 more minutes. The potatoes should be fork tender. Top with sliced green onions.