*To “quick soak” cashews add them to a heat proof bowl, cover with boiling water, and soak for 15-20 minutes. Drain the water and proceed with the recipe. Alternatively, “long soak” the cashews by covering them in cold water and refrigerating them overnight to soften. 

1. Sauté the onion in a bit of olive oil or broth for 3-5 minutes until softened and lightly golden. Add the minced garlic for another 1-2 minutes until fragrant and remove from the heat. 
2. Blend the creamy sauce by adding the soaked (and drained) cashews to a blender with coconut milk, soy milk, nutritional yeast, salt and nutmeg. Blend until the cashews are fully broken down, stopping the machine and scraping the sides as needed. Set aside or refrigerate until you’re ready to compile the scalloped potatoes.
3. Preheat your oven to 400 degrees F.
4. Wash and slice the potatoes as thinly and uniformly as you can. (For a spiralled design it is helpful to choose smaller potatoes that are similar in size).
5. Using a large baking dish (mine was 12 inches round) pour in 1 cup of the creamy sauce to cover the bottom of the dish. Sprinkle half of the onion and garlic into the sauce and then arrange the potato slices in a spiral pattern. 
6. Scatter the thin slices of smoked tofu between slices of potatoes in a way that ensures each scoop of potatoes will have 2 or 3 slices of tofu. 
7. Pour the remaining cream sauce over top and sprinkle the remaining onion and garlic. 
8. Bake, covered with foil, at 400 F for 1 hour. Remove the foil and broil for 3-5 minutes until golden on top. (If you prick the potatoes with a fork and they are still too firm after 1 hour leave them in for an extra 5-10 minutes or as long as needed. If they are only slightly firm after being under the broiler you can turn the oven off and place the foil back on the potatoes. Leave them in the oven for another 10-15 minutes and they will likely soften enough). 
9. Serve warm and garnish with chopped rosemary or chives.
10. Reheat, covered with foil, in the oven at 350 F for 30 minutes or longer as needed for the potatoes to warm through again. For best results do not freeze this dish. If frozen, the potatoes will soften and lose their texture and the cashew cream sauce will separate a bit. If you need to freeze it, defrost in the fridge overnight and then bake, covered, for 60-90 minutes at 350 F.