Preheat Oven to 425 degrees 

1. Peel and slice 4 large potatoes or 6-8 small ones (I use my food processor or you can do it by hand whichever you prefer.)

2. Slice 1 small onion

Cover  with water and set aside.

In blender add

2 cups of unsweetened coconut milk

2 Tbsp pimento's

2 1/2 Tbsp. Brewers Yeast

1 Tbsp. Vegan chicken seasoning (If you do not have this you can use whatever season salt you want or just leave it out completely.)

1 tsp. Onion powder

1/2 tsp. Garlic powder or garlic salt whichever you use.

1 Tbsp. Lemon Juice (If you are allergic to lemons just leave it out.)

Blend until smooth than in sauce pan add

1/4 cup of vegan butter 🧈 when melted add

3 Tbsp. Flour or you can use gluten free flour.

Once you have a roux  with the flour and butter, add the mixture from the blender and whisk until smooth. In a rectangle baking dish add a layer of potatoes and onion sprinkle a little salt over the layer and, continue to repeat until the potatoes and onions are gone.  

I like to place my baking dish on a cooking tray in case the cheese sauce runs out to prevent a mess in my oven. In your preheated oven place baking dish in the oven and bake for 45 minutes uncover and bake for another 15 so it gets golden brown on top.