Preheat oven to 350°F. Soak cashews in boiling water to cover for 15 minutes, drain.
Place the cashews (or cannellini beans), oats, non-dairy milk, water nutritional yeast, bell pepper, lemon juice, mustard, spices, and salt in a blender and blend a few minutes until smooth. If the sauce seems too thick, add a little more non-dairy milk or water. Taste and add more seasoning if necessary. Set aside.
NOTE: this makes a large amount of cheese sauce and you may not need to use it all. Save for topping steamed vegetables or to serve over pasta.
Peel the potatoes if not organic and slice thinly. Place in cold water if you're not going to use them soon.
Thinly slice the onion and set aside.
Slice the cabbage into quarters and remove the core. Then slice the cabbage crosswise into 1/2-inch-wide pieces.
To Assemble & Bake
In a large skillet or dutch oven, add a little water and saute the cabbage and onion for about 10 minutes or until they wilt. Add the sliced potatoes and stir carefully. Be sure to drain the potatoes if they are in water).
Cover the bottom of a large baking dish with a little cooking spray.
Spread about 1/2 cup of the cheese sauce in the bottom. Top with a layer of potatoes, sliced onions, and cabbage. Top with more cheese sauce and repeat the layers once or twice depending, ending with a layer of sauce.
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until the sides are bubbling and the top is a light golden brown, for another 25 minutes. Check the potatoes for doneness and return to bake another 10 minutes if they are not tender
Sprinkle paprika over the top.
NOTES: 1. If you want a light cheese sauce, you can substitute cannellini beans for the cashews. 2. Potatoes usually take quite a bit of salt unless your taste buds are used to low salt. You can adjust accordingly.[nutrition-label]
Scalloped Potato and Cabbage Casserole
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.