Ingredients

For the Cashew Cheese Sauce

  • 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
  • 1½ cups (360ml) vegetable broth
  • ½ cup (120ml) plant milk
  • 4 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Bake

  • 800g potatoes, peeled and thinly sliced
  • 1 large head broccoli, cut into small florets
  • 1 small onion, thinly sliced

For the Topping

  • ½ cup (50g) breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • ¼ tsp smoked paprika

Optional Add-ins

  • ½ cup (60g) shredded vegan cheese mixed into the sauce
  • ¼ tsp chili flakes for a gentle heat
  • Fresh thyme between the layers

Instructions

  1. Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a deep baking dish.
  2. Parboil the potatoes. Place the sliced potatoes in a pot, cover with cold water, add a pinch of salt, and boil for 5–6 minutes until just tender but not falling apart. Drain.
  3. Blanch the broccoli. Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
  4. Make the cashew cheese sauce. Blend the drained cashews, vegetable broth, plant milk, nutritional yeast, garlic, Dijon mustard, lemon juice, onion powder, salt, and pepper until completely smooth.
  5. Layer the bake. Layer half the parboiled potatoes in the prepared dish, followed by half the onion and half the broccoli. Pour half the sauce over evenly. Repeat with the remaining potatoes, onion, broccoli, and sauce.
  6. Make the topping. Combine the breadcrumbs, olive oil, nutritional yeast, and smoked paprika in a small bowl, then scatter evenly over the top of the bake.
  7. Bake. Bake for 35–40 minutes until bubbling, golden on top, and the potatoes are fully tender.
  8. Rest and serve. Let rest for 5 minutes before serving to allow the sauce to set slightly.