Easy Vegan Scalloped Potatoes (Dauphinoise) - The Pesky Vegan

Ingredients

• 2.5 lb (1.2 kg) potatoes, scrubbed or peeled and very thinly sliced ((see notes))
• 3 oz (80 g) unsalted cashew nuts ((approx. ½ cup, heaped))
• 14 oz (400 ml) plant-based milk ((I used oat milk – see notes))
• 10 oz (300 ml) water
• 1 tablespoon olive oil
• 4 tablespoons nutritional yeast
• 2 teaspoons dried vegan stock powder ((or 2 crumbled stock cubes))
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Small handful of fresh chives, finely chopped ((optional))
• Plant-based butter, to dot over the surface before baking ((optional))