Preheat oven to 350 degrees Fahrenheit and set aside an 8 x 8 baking dish.
Prep the veggies:
Slice potatoes very thin (1/8 inch or less), then dice the red bell peppers and onions.
Place the veggies in a medium-size mixing bowl, then set aside.
Prepare the cheese sauce:
Add all the ingredients for the cheese sauce to a Vitamix and blend until creamy and smooth.
Taste and adjust the seasonings to your preference.
Pour the vegan cheese sauce into the mixing bowl and gently toss with the veggies, making sure the sauce is evenly distributed and all veggies are covered.
Transfer the mixture to the prepared baking dish and bake for approximately 50-60 minutes, or until the potatoes are soft and the sauce is thick and creamy.
Remove from the oven and garnish with the topping of your choice.
Potatoes: Wash and dry them well before slicing. Leaving the skins on, slice them very thinly, about 1/8-inch thick, which will help them cook quicker.Onion: I like to use red onions in this recipe, but you can use your favorite onions variety or whatever you have on hand. I do not recommend sweet onions since this is a savory recipe.Avocado Oil: It can be substituted with organic extra-virgin olive oil in the same amount.Almond Milk: I prefer to make homemade almond milk, but you can use your favorite non-dairy milk. Just make sure it's "unsweetened" since this is a savory recipe. Another great option is to use Joi Organic Almond Milk which is made with 100% organic almonds.Tapioca Powder: I added this ingredient to thicken the cheese sauce. It could also be substituted with arrowroot flour or even non-GMO cornstarch if your diet allows corn.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Optional Toppings: There are several different toppings that would work well with this recipe, but I wouldn't use them all together, just choose one. For example, chopped chives, chopped parsley, chopped green onions or my homemade gluten-free bread crumbs.Serving Size. This recipe will make approximately (4) servings. Nutritional information is for (1) serving.