4 - 5 medium russet potatoes
1 cup cashews soaked in hot water for a few hours
2 cups water
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1 teaspoon light miso paste
1 tablespoon apple cider vinegar
4 tablespoons tapioca or corn starch
1 teaspoon salt
1/2 cup plant milk (I used almond milk)
diced green onions for garnish (optional)
preheat oven to 350 degrees
Wash potatoes, but do not peel. Thinly slice the potatoes using a kitchen mandolin. If you do not have a mandolin you can thinly slice the potatoes using the single blade side of your box grater, or cut them as thinly as possible using a sharp knife. If they are on the thicker side it will just take them longer to bake.
Drain the cashews, adding them and the remaining ingredients,minus the plant milk, to a high speed blender or food processor. Blend on high until the mixture is completely smooth.
Transfer the cheese mixture to a medium sized sauce pan and heat over medium heat. Whisk the mixture continuously until it begins to thicken to the consistency of thick pudding. Once it has thickened, whisk in 1/2 cup of plant milk.
Lightly spray an 8x8 casserole pan with oil. Start by placing a thin layer of potatoes on the bottom, cover in some cheese sauce, then another layer of potatoes, cheese sauce, and continue the pattern until all of the potatoes and cheese have been used. The top layer should be cheese sauce.
Bake for about 45minutes to one hour, or until the potatoes are cooked through. The time may vary depending on how thick you cut the potatoes. If the top seems to be browning before the potatoes are finished, you can cover the pan with some foil for the remainder of the bake.
Once the scalloped potatoes are finished cooking, sprinkle with diced green onions to serve.