• To soften cashews, boil them for 10-15 minutes or soak them overnight.
• Peel the potatoes and onion and cut both into fine slices.
• Take your baking tray or pan and butter it with vegan butter.
• 3. Turn on the oven at 220°C static top and bottom
• Begin by composing your gratin. First put a layer of potatoes in starting from the outside and going inward.
• Add the onions, 1/3 of the cheese, some thyme, and a drizzle of olive oil.
• Continue in this order as long as you have ingredients left. Try to finish with onions and cheese.

For the gratin cream

• Blend the cashews with all the "cream ingredients" until smooth. Don't worry if it is runny; it will thicken during baking.
• Add the cream over the entire gratin. Finish with a drizzle of oil and a sprinkling of bread crumbs.
• Bake for 50 minutes or until the surface of your gratin is nice and golden and crispy.
• Let the gratin rest for at least 5-10 minutes before serving.