1 c milk, divided (I recommend unsweetened almond milk)
3 medium russet potatoes
5 tbsp. nutritional yeast
¼ - ½ tsp salt
pepper
½ tsp garlic powder
½ tsp dried parsley
½ tsp smoked paprika, see note
Instructions
Add the cashews to a bowl and fill with enough water to cover them. Let soak for a total of 30 minutes.
Preheat the oven to 350 degrees F. Prepare 4 small ramekins or a 8" x 8" casserole dish by spritzing with nonstick spray.
Bring a pot of water to a boil. Meanwhile, peel and slice the potatoes into ¼ - ½ inch rounds. Boil the potatoes for 8 - 10 minutes, until they are fork tender but not falling apart. Drain and set aside.
When the cashews are done soaking, drain and add to a food processor of blender. Blend with ½ c of almond milk until thick and smooth. Pour the puree into a bowl. Add another ½ c of milk (I actually used this to rinse out the blender, pulsing a few times to get any cashew that was stuck near the blades), the salt, a generous few cracks of pepper, garlic, parsley, and paprika. Mix until smooth.
You can either toss the potatoes in the sauce or layer in the ramekins/casserole dish. I layered to avoid breaking up the potatoes and to ensure I had my preferred ratio of cheese to potato.
Bake for 10 minutes. Switch the oven to broil and cook until the top starts to brown.
Notes
If you don't have smoked paprika, you can use regular paprika and a few drops of liquid smoke. You can omit the smoky flavor, but it will taste a little less cheesy. I didn't measure the size of the serving, but it was pretty large. If making in a casserole dish, you could easily serve 6 instead of 4.