For the potatoes:

• 2 pounds of russet potatoes, peeled and sliced into 1/8” rounds
• 2/3 cup earth balance
• 1/2 cup unsweetened, non-dairy milk (soy, almond, or coconut)
• 4 tbsp. shallots, peeled and roughly chopped
• 2 c. red or yellow potatoes, peeled and roughly chopped
• 1/2 c. carrots, peeled and roughly chopped
• 2/3 c. onion, peeled and roughly chopped
• 2 c. water
• 1/2 c. raw cashews, soaked for at least 6 hours
• 4 tsp. sea salt
• 2 cloves garlic, minced
• 1/2 tsp. Dijon mustard
• 2 tbsp. lemon juice, freshly squeezed
• 1/2 tsp. black pepper
• 1/2 tsp. paprika
• 1/4 tsp. cayenne, optional

For the topping:

• 4 tablespoons melted Earth Balance
• 1 cup Panko bread crumbs
• ¼ cup nutritional yeast