Vegan Rutabaga Casserole

1. The night before you plan on making this recipe, soak your cashews in a bowl of water so that they are completely submerged. Overnight they will become soft and plump.
2. Coarsely chop kale. Sauté kale in a skillet over medium heat, using the vegetable broth instead of oil. Cook until the vegetable broth has evaporated and the kale is wilted, then remove from heat and set aside.
3. Dice onion. Add water and onions into a pan over medium heat. Saute until onions begin to soften and the water is evaporated, then remove from heat.
4. Drain the water from the cashews. Using a hand mixer, puree the cashews, red peppers and nutritional yeast together.
5. Mix thyme, garlic, salt, and pepper (by hand) into your dairy-free cheese sauce.
6. Thinly slice rutabagas and sweet potatoes into 1/8 inch coins. You can do this using a knife or a mandolin slicer.
7. Now all of your ingredients are prepped. Preheat oven to 350ºF. Lightly spray a 2.5 quart casserole dish with olive oil cooking spray and place your prepped ingredients within reach.
8. Imagine dividing your dairy-free sauce into thirds. Place the first third onto the bottom of your casserole dish. Then build layers as follows: half of the rutabagas, onions, sweet potatoes and kale. Add a second layer of cheese sauce, then add the remaining rutabaga, onion, sweet potato and kale. Then add the remainder of the cheese sauce.
9. Bake the casserole in a 350ºF oven for 40-45 minutes, or until the casserole is fork-tender. Remove from oven.
10. Allow the casserole to rest for 10 minutes before serving, then sprinkle with minced parsley.