1/4 Cup Vegan Butter or Olive Oil
1 Large Yellow Onion, Diced
2 Cloves Garlic, Minced
2 Cups Plain, Unsweetened Non-Dairy Milk
1 Cup Vegetable Stock
1/4 Cup Raw Cashews
1/4 Cup All-Purpose Flour
1/4 Cup MiSOgood Brown Rice Miso
1 Teaspoon Dried Parsley
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Dried Rosemary
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
3 Pounds Idaho Potatoes, Peeled and Sliced 1/8-Inch Thick
1 Tablespoon Fresh Parsley, Minced (Optional)
Preheat your oven to 350 degrees and lightly grease a 9 x 13-inch baking pan or casserole dish; set aside.
To make the sauce, place the vegan butter or olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened, lighly golden, and highly aromatic; about 5 - 6 minutes.
Meanwhile, combine the non-dairy milk, vegetable stock, cashews, flour, and miso in your blender or food processor. Thoroughly puree on high speed until completely smooth.
Pour the liquid ingredients into the saucepan, along with the thyme, rosemary, pepper, and salt. Stir well to incorporate. Reduce the heat to medium-low, and bring the mixture just to the brink of a full boil. Remove the pan from the stove and let cool for 5 - 10 minutes.
Layer about 1/3rd of the potatoes into the bottom of your prepared baking dish. Pour 1/3rd of the cooked sauce on top, making sure it spreads into all of the cracks and crevasses.
Repeat with another layer with half of the remaining potatoes, followed by half of the remaining sauce. Finish with the last portion of potatoes and sauce, making three rough layers in all.
Lightly tap the baking dish on the counter to remove any air bubbles before covering with aluminum foil. Bake for 35 minutes, uncover, and bake for another 15 - 20, until golden brown all over.
Let stand for at least 15 minutes before serving. Sprinkle evenly with fresh parsley, if desired.
Makes 6 - 8 Servings
