Preheat the oven to 375 degrees Fahrenheit and grease a 9x9 inch baking dish.

Bring 2 cups of water to a boil and pour over the cashews in a bowl. Allow the cashews to soak for 5 minutes. Drain after time is up.

Add the soaked cashews, coconut cream, dairy-free milk, nutritional yeast, garlic, lemon juice, salt, and pepper to a high speed blender. Blend on high for about 1 minute. Remove the lid, scrape the sides down, and blend again. Use a spoon to taste the cream sauce and adjust seasonings if necessary. Set the sauce aside.

Bring a large pot of salted water to a boil and add the sliced potatoes. Boil for 3-5 minutes until slightly cooked, but not cooked all the way through. They should still have a bite to them.

Drain the sliced potatoes and spread them evenly into your prepared dish. Pour the ‘cheese’ sauce over the potatoes and spread evenly.

Bake in the oven for 20 minutes. Turn the oven to 450 degrees Fahrenheit and bake for another 5-10 minutes until the top is browned and the potatoes are cooked through completely.

Allow the potatoes to cool for 5-10 minutes before slicing and serving. Garnish with fresh parsley if desired.