Ingredients
1 medium onion
1/2 teaspoon each dried sage and thyme
2 tsp minced garlic
4 cups butternut squash puree
1 cup raw cashews (soaked in water for 4 hours to overnight)
1/2 cup non-daily milk
3-5 medium potatoes
salt and pepper to taste
Saute the onions, garlic and spices in a small amount of oil until onions are soft and lightly brown. Allow to cool while preparing the potatoes and remainder of sauce.
Make the potatoes into very thin slices either with a food processor attachment or mandoline. Parboil for 10 minutes and drain.
Place squash, drained cashews, onion mixture, salt and pepper, and milk into blender. Blend on high until smooth and creamy. Sauce should be thick, but pourable. Add more non-dairy milk as needed.
Pour enough sauce to cover the bottom of a 9-13 lightly greased baking or lasagna pan. Top with a generous layer of potato slices (they should overlap). Top this with more sauce and continue this layering pattern, ending with a layer of sauce. Cover and bake at 350 for about an hour or until a knife stabbed into the casserole meets little to no resistance.
1 medium onion
1/2 teaspoon each dried sage and thyme
2 tsp minced garlic
4 cups butternut squash puree
1 cup raw cashews (soaked in water for 4 hours to overnight)
1/2 cup non-daily milk
3-5 medium potatoes
salt and pepper to taste
Saute the onions, garlic and spices in a small amount of oil until onions are soft and lightly brown. Allow to cool while preparing the potatoes and remainder of sauce.
Make the potatoes into very thin slices either with a food processor attachment or mandoline. Parboil for 10 minutes and drain.
Place squash, drained cashews, onion mixture, salt and pepper, and milk into blender. Blend on high until smooth and creamy. Sauce should be thick, but pourable. Add more non-dairy milk as needed.
Pour enough sauce to cover the bottom of a 9-13 lightly greased baking or lasagna pan. Top with a generous layer of potato slices (they should overlap). Top this with more sauce and continue this layering pattern, ending with a layer of sauce. Cover and bake at 350 for about an hour or until a knife stabbed into the casserole meets little to no resistance.
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