Potato tempeh vegetable casserole

½ cup raw cashews, soaked in water overnight or boiled until soft, drained and rinsed
1 cup vegetable broth
3 tablespoons olive oil
3-4 Tablespoons nutritional yeast (optional, for cheesy taste)
1 small onion, diced
3 garlic cloves, minced (optional)
2-3 tablespoons flour or cornstarch
2 cups unflavored, unsweetened vegan milk
1 teaspoon salt
Black pepper, to taste
1 large bag frozen hash brown/diced potatoes, thawed, OR 3 medium potatoes peeled and diced
1/2 bag frozen veggies, thawed (I used peas and carrots)
1 block plain tempeh, diced (optional)
4 Tablespoons hulled hemp seeds
Heat oven to 375 degrees Fahrenheit. Grease 9×9” pan with oil.
Blend soaked cashews, broth, olive oil, vegan milk, nutritional yeast (optional), salt, pepper, and garlic (optional) until smooth. Set aside.
Combine potatoes, veggies, and tempeh (if using) in a large bowl.
Cook diced onion in a bit of oil in a saucepan until translucent. Add cashew sauce to saucepan at medium heat. Add flour or cornstarch in 1/2 Tablespoon increments. Whisk well and wait for a few minutes before adding more. Stop adding when it reaches a slight gravy-like consistency. It will continue to thicken in the oven.
Pour cashew sauce over vegetables and mix well. Add hemp seeds and any remaining seasoning you desire.
Stir until all is combined and covered in cashew sauce. Pour mixture into prepared baking pan.
Bake for 30-40 minutes, or until crispy and browned on top. Enjoy!