Soak cashews in boiling water for about 15 minutes, then drain.

Preheat oven to 400°F (204°C) and grease a 9x13 inch baking dish.

Peel and thinly slice the potatoes to about 1/8 inch thickness, and slice the onion.

In a blender, combine soaked cashews, plant-based milk, vegetable broth, tapioca or arrowroot flour, paprika, black pepper, nutritional yeast, sea salt, onion powder, and garlic. Blend until smooth and creamy.

Layer half the potato slices in the baking dish, pour half of the creamy sauce, sprinkle sliced onions, then add the remaining potatoes and top with the remaining sauce.

Bake for 60-70 minutes until fork-tender and the top is golden brown.

Allow to cool for 5-10 minutes before garnishing with fresh herbs.