Peel and rinse the potatoes, then slice them thinly using a mandoline. Do not rinse them again to keep the starch.

In a glass, mix the cashew butter with the soy milk until smooth, then add the soy cream, minced garlic, salt, pepper, and a pinch of nutmeg.

Place the potato slices in an oven-safe dish and pour the liquid mixture over them so they are completely covered.

Dot the top with small pieces of vegan butter and bake for 1 hour 15 minutes at 300°F (150°C).