1tablespoon(1tablespoon)oil(coconut, rapeseed, vegetable or olive)
1(1)onion, thinly sliced
4(4)garlic cloves, minced
750g(26.5oz)potatoes, thinly sliced
Few sprigs rosemary or thyme to taste
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the soaked cashews and place in a blender or food processor with the water, nutritional yeast, stock cube and salt + pepper.
Whizz until completely smooth.
Heat up the oil in a frying pan and add the onion and garlic once hot.
Fry for around 10 minutes, until softened and slightly caramelised.
Lay out half of the sliced potatoes in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Top with half of the fried onions and garlic.
Pour over a third of the blended cashew mixture.
Lay out the remaining potatoes, remaining fried onions and garlic and sprinkle over the herbs.
Pour over the remaining blended cashew mixture.
Cover the baking dish with baking paper or tin foil.
Bake in the oven for 1 hour, or until potatoes are soft enough to gently pierce with a fork and the top is golden brown.
Keeps covered in the fridge for up to a few days - reheat in the oven until piping hot.
To prepare this ahead, bake it in the oven as normal, then keep covered in the fridge for up to a couple of days. Just reheat in the oven covered with baking paper or tin foil until piping hot.This dish works with any type of potatoes. If you're not into potatoes, they can be replaced with sweet potatoes, cauliflower or celeriac - just adjust the cooking time accordingly. You can peel the potatoes if you want, but I don't think keeping the skins on affects the texture at all. Plus, it's much easier and more nutritious that way!