Preheat oven to 400 F, place the prepared potatoes into a 9x13 casserole dish and set aside
In a small pot over medium heat, add the olive oil and garlic and cook for 1-2 minutes or until garlic is fragrant
Sprinkle in the flour and whisk until completely combined, then allow to cook 4-5 minutes
Slowly add the almond milk, whisking constantly , followed by the coconut cream, nutritional yeast, salt, thyme and pepper
Bring mixture to a simmer and cook, stirring frequently, until thickened
Pour mixture over the potatoes, gently stir to make sure all the potatoes are covered with sauce, then bake in preheated oven 45 minutes, or until the potatoes are tender and sauce is bubbling
Remove from the oven, allow to cool for 10 minutes before serving
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