Ingredients
1 can of coconut milk
500ml of stock
4 tbsp of nutritional yeast
1 tsp of garlic powder
1 tbsp of smoked paprika
salt and pepper
50g of soaked cashews
2 tbsp of olive oil
1 kg of potatoes, sliced
A few sprigs of fresh thyme
Directions
Preheat the oven to 200C.
In a blender combine all of the ingredients except the potatoes and thyme and blend until smooth and creamy.
Lay your sliced potatoes in a dish and pour over the creamy mixture, stirring to coat.
Flatten the potatoes and top with fresh thyme.
Cover with foil and bake for 1 hour, then remove the foil and bake for a further 45 minutes to get golden and crispy on top.
