Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe. Substitutions & Variations: I have included a list of these in the post above. To Store: Simply place in a sealed container in the fridge overnight. You can either reheat in the oven or air fryer the next day for lunch or dinner. To Freeze: I find that cooked potatoes don’t freeze that well, so eat within a few days. Tip 1: If you don’t have a high powered blender then soak the cashews in hot water for 10 minutes to get a creamy sauce. Tip 2: Nutritional yeast is there to add a "cheesy" flavour to the bechamel. You can find it in most supermarkets now. Tip 3: If your sauce comes out quite thick this can be due to a different brand of almond milk being used. If it's thick just loosen with more milk until pourable.