Slice your potatoes (use a mandolin if you have one!) then arrange the sliced potatoes in an oiled, rectangular, glass baking dish.
In a medium pan, cook the onions in the olive oil over medium-high heat for about 10 minutes until they’re brown, stirring frequently.
Drain the soaked cashews and put them in a blender with the nutritional yeast, tofu, and vegetable broth. Blend until the mixture is very smooth, then pour it into the pan with the onions. Turn the heat down to medium and add in the lemon juice, salt and pepper.
Cook for 2-3 minutes, stirring, to thicken up the sauce. Taste for seasoning and adjust to whatever level of salt, pepper and lemon tastes best to you.
Pour the sauce over the potatoes and lift up the potato slices with a fork to let the sauce get in between all the layers.
Sprinkle the almond flour or breadcrumbs over the top.
Cover with aluminum foil and bake at 400F for 40 minutes, then remove the foil and bake for 20 more minutes until the potatoes are soft and the top is brown and crunchy.
Cut into it and enjoy your feast of creamy scalloped potatoes, with some green veggies on the side. Leftovers are fantastic the next day too.