Cheesy Courgette & Potato Casserole

600g potato, finely sliced

2 large courgettes, finely sliced

Salt & pepper

For the sauce

200g cashews

1 tbsp dijon mustard

6 tbsp nutritional yeast

1 stock cube in 500mL boiling water

1/2 lemon, juiced

2 cloves garlic, minced

Salt

Method:

• Preheat oven to 180°C, fan setting.

• Boil the cashews for about 15 mins, and place the sliced potatoes in a bowl of boiling water for at least 10 mins. Leave the courgette to one side.

• Drain the cashews and place in a blender along with the remaining sauce ingredients, then blend until a really smooth consistency is achieved.

• Drain the potatoes and place a thin layer across the bottom of a casserole dish, followed by a thin layer of courgette, and a layer of sauce. Continue with this process until all of the ingredients are used up, but keep some potatoes to place on top of the final sauce layer. Sprinkle over some salt & pepper.

• Cook for 50-60 minutes, then increase the temperature to 200°C and grill for 5 mins so the potatoes can get crispy on top.