Ingredients

The following ingredients have 4 Servings
  • 28 ounces Canned Coconut Milk ((800ml) Full Fat, Unsweetened)
  • 1 cup Raw Cashews ((150g))
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Nutritional Yeast ((30g))
  • 1 tsp Sea Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 pounds Potatoes ((1400g) Peeled weight)
  • 1 Medium Onion (White, Yellow or Brown, Thinly sliced)
  • Chopped Chives

Instruction

  • Add all the ingredients for the sauce to the blender jug and blend until very smooth. Set aside.
  • Peel the potatoes and slice them finely using either a mandolin slicer or by hand, aiming to slice them thinly and evenly.
  • Slice the onion finely.
  • Preheat the oven to 350°F (180°C).
  • Layer half the potatoes in a 9x13 oven safe dish* and then add all the onion in a layer on top of the potatoes.
  • Pour over half of the sauce (~500ml). Then layer the rest of the potatoes over the top. Pour over the remaining sauce.
  • Cover with foil and place into the oven to bake for 75 minutes.
  • After 75 minutes remove the foil and return to the oven to bake for a further 40 minutes.
  • Allow to cool for 10 minutes, sprinkle with chopped chives and serve.