Vegetable Tian with Cheeze Sauce (Vegan)

[ { "@type": "HowToStep", "text": "Preheat oven to 200C / 390F and bring a pan of water to the boil." }, { "@type": "HowToStep", "text": "Once the water is boiling, add the potatoes and cook for 6-8 minutes. Then leave the potatoes to cool in the freezer for about 10 minutes." }, { "@type": "HowToStep", "text": "Meanwhile, prepare the rest of the vegetables (excluding the onion) using either a mandolin or a sharp knife to cut them into thin slices. Do the same with the potatoes, once they've cooled." }, { "@type": "HowToStep", "text": "Dice the onion and fry in the olive oil until softened. Add to the bottom of a round dish." }, { "@type": "HowToStep", "text": "Now start layering on the vegetables alternately in a circular pattern." }, { "@type": "HowToStep", "text": "Sprinkle the herbs on top and add salt and pepper to taste." }, { "@type": "HowToStep", "text": "Cover in tin foil and cook for 30 minutes then remove from the oven to add the cheese sauce." }, { "@type": "HowToSection", "name": "Prepare the cheeze sauce", "itemListElement": [ { "@type": "HowToStep", "text": "In a blender, mix the almond milk and arrowroot together until smooth. Transfer to a saucepan and bring to a boil, reduce to a simmer and stir until thickened. Stir in the nutmeg, garlic powder, onion powder and nutritional yeast." }, { "@type": "HowToStep", "text": "You can simply pour the cheese sauce on top of the vegetables but you won't see the beautiful pattern! So I like to add it a tablespoon at a time, using the back of the spoon to smooth it between the vegetables so you can still see them peeking out on top." }, { "@type": "HowToStep", "text": "Return the dish to the oven, this time without the tin foil and cook for a further 20 minutes until the sauce has formed a crust and the vegetables are starting to crisp on top." }, { "@type": "HowToStep", "text": "Serve and enjoy!" } ] } ]