These are a favorite in our house. Mariah (my 2-year-old) loves them! The original recipe can be found here, at Fatfree Vegan Kitchen.
8 medium Yukon gold potatoes (or red or regular)
water, to cover
paprika or white pepper
1 1/4 c. water
1 c. plain soymilk
1/2 c. nutritional yeast
3 T. cornstarch
1 T. lemon juice
1 t. salt
1/2 t. garlic powder
1 t. onion powder
1/4 c. cashews
1 t. miso
• Place a large pot, half filled with water, to boil while you prepare the potatoes.
• Using a mandoline, food processor, or a very steady hand, slice the scrubbed potatoes into 1/4-inch slices.
• When the water is boiling, add the potato slices and make sure they are covered with water. If not, add just enough to cover.
• Boil for 7 to 10 minutes, just until barely tender. Be careful; they go from raw to falling apart in seconds.
• As soon as the potatoes are tender, remove them from the heat, pour them into a colander, and rinse them with cold water.
• Preheat the oven to 400 degrees.
• Prepare the sauce by blending the sauce ingredients together until smooth.
• Place the potato slices into a lightly greased 9x13 pan, one layer at a time. Sprinkle each layer with a little salt and paprika before adding the next layer. Pour sauce over all the potatoes. Sprinkle with paprika.
• Bake at 400 degrees for 20 minutes, or until sauce has thickened throughout.
Note: These are great with caramelized onions on top!