Ingredients
| 1 | can coconut milk |
| 1 | can water (using coconut milk can) |
| 1 | cup raw cashews |
| 1 | teaspoon onion powder |
| 1 | teaspoon garlic powder |
| 1 | tablespoon Maggi seasoning sauce |
| 1/2 | cup nutritional yeast |
| 6 | potatoes, peeled, thinly sliced |
| 1 | can mushrooms, chopped small |
| 1 | medium sweet onion, thinly sliced |
| 1 | tablespoon parsley flakes |
Instructions
In a blender, add the first seven ingredients and blend until smooth, creating a sauce. Pour ⅓ of the sauce in bottom of a 9x11-inch pan. Layer half the potatoes, mushrooms and onions in pan. Cover with ⅓ of the sauce. Layer remaining potatoes, mushrooms and onions. Cover with remaining ⅓ of the sauce. Sprinkle parsley flakes on top. Bake covered at 350 degrees F for 1 hour, until potatoes are tender.
The thinner the slices, the quicker they will cook. Uncover and bake for an additional 15 minutes or until the top is light golden brown. Serves 6
