Vegan and gluten-free scalloped potatoes are the perfect dish for any dinner feast!
Preheat the oven to 400°F.
Drain and rinse the soaked cashews and place them in a high-powered blender with nondairy milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and white pepper and combine until very smooth.
Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and ground black pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and ground black pepper. Top with the remaining 1/3 of sauce. Sprinkle vegan mozzarella style shreds evenly on top. Bake for 30 minutes or until bubbling, and cooked through.