Garlic Cashew Cream is the base for this healthy-yet-decadent spin on Vegan Potatoes au Gratin. There are only about 20 minutes of hands-on time to make this recipe, then you can walk away while those tasty potatoes and greens bake!
½cupwaterNot the soaking water - new water! If you are not using a high speed blender, it's OK to add an extra 2 tablespoons of water to get things moving.
On the Stove: Combine the potatoes in a large pot with enough water to cover, plus about two inches. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the potato slices are fork-tender. Transfer to a colander and rinse with cold water.
In the Instant Pot: Combine the potatoes with ½ cup of water. Set to high pressure for 4 minutes, then do a quick release. Transfer to a colander and rinse with cold water.
Make the Garlic Cashew Cream
Combine all of the Garlic Cashew Cream ingredients in your blender or food processor. Puree until smooth.
Reserve ½ cup of the cashew cream. Toss the remaining cashew cream with the collard greens.
Make the Vegan Potatoes au Gratin
Spread half of the collard greens into the bottom of an 8"x8" glass baking pan and cover with half of the potatoes in an overlapping layer. Add the remaining collards, then top with the remaining potatoes. Spread the reserved ¾ cup cashew cream on top.