Add the oil, onions, button mushrooms, cashews, salt, and bay leaf. Allow the onion and mushrooms to sweat for about 1 minute.

Add the rice wine vinegar, maple syrup, dry vermouth, vegetable stock, and plant milk. Cook over very low heat until the cashews are tender, about 15 minutes.

Make a slurry with the tapioca starch with 2 Tbsp plant milk, and whisk to combine. Whisk into the mixture cooking for 1 minute.

Puree until super smooth. The consistency should be just about heavy cream, if it's too thick add a dash of plant milk. If it's too thin add 1 tsp of tapioca starch.

Preheat the oven to 400 degrees.

Slice potatoes thinly using a mandolin slicer.

Massage the sliced potatoes with oil and salt by using your hands.

Spread oiled potatoes on a parchment-lined baking sheet, cooking for 10 minutes.

Allow to cool to the touch.

When you get to the last layer of potato, which is the layer of potatoes. Us 3-4 round potatoes and slice them. Toss in oil and salt, but you will not par cook these.

2Tbsp parsley, chopped fine

1tsp garlic, fresh, minced

1Tbsp Thyme, whole leaves

2Tbsp olive oil, extra virgin

Pinch sea salt

Combine all ingredients and mix to incorporate.

Preheat the 375 degrees

On low heat, use a cast iron pan with a 1Tbsp extra virgin olive oil. Place the par-cooked potatoes in a fanned design to cover the bottom of the pan.

Place a layer of vegan heavy cream on the potatoes.

Place a layer of potatoes, followed by another layer of vegan heavy cream.

Drizzle the garlic, thyme, and parsley mixture. (Every other layer)

Repeat until the dish is almost full.

Once you get to the final layer, fan the thinly sliced raw potatoes closer together (see video).

Place the potatoes in the oven for 30-40 minutes until the potatoes on top are golden brown and crispy. The middle should be hot.

Drizzle the garlic, thyme, and parsley mixture on top. Allow the potatoes to set for at least 10 minutes before serving