Ingredients
SERVES: 8
Method
- Cover the cashews with water in a bowl and soak overnight. Drain the following day and add to a blender along with the milk. Blend until smooth.
- Transfer the mixture to a large saucepan and stir in the sliced shallots, garlic, nutritional yeast, salt, bay leaves, nutmeg, sage, thyme, and pepper. Place the pan over low to medium heat and bring to a simmer.
- Reduce the heat to low and carefully add the sliced potatoes. Cook for 10 minutes, stirring gently but regularly, making sure the potatoes don’t stick to the bottom.
- Preheat the oven to 180°C.
- Remove the bay leaves from the potato mixture and discard. Transfer the potato mixture to a 1½ litre oven-proof dish and cover with foil. Bake in the oven for 45-minutes. Remove the foil and sprinkle the vegan cheese on top, then bake uncovered for another 40 minutes, or until cooked through and golden on top. Serve hot, with a few extra sage leaves to garnish, if you like.
TIP: If you haven’t had a chance to pre-soak the cashews, no stress! You can ‘cheat’ by simmering them for about 15 minutes instead.
