Preheat the oven to 350 F and lightly grease a 8x8" casserole dish.

To make the cheese sauce, whisk the coconut milk, broth, apple cider vinegar, nutritional yeast (adjust to taste), garlic powder, turmeric, salt, tapioca starch together in a bowl and set aside.

 In a medium pot, heat the oil over medium heat. Saute the onion until translucent.

 Add the butternut squash and cauliflower and saute for 2-3 minutes.

 Pour in the liquid mixture and stir well to combine. Bring to a low simmer. Allow to simmer on low, stirring often for 15 minutes or until the vegetables are softened.

Allow the cheese sauce to slightly cool before blending with a high-speed blender until smooth. Set aside.

Bring a large pot of water to a medium boil and carefully add the chopped sweet potato. Boil for 8-10 minutes or until lightly tender. Strain and allow to cool slightly.

Add the sweet potatoes to the casserole dish, and pour the cheese sauce over. Stir well to coat and combine. Cover the casserole dish

Transfer the baking dish to the preheated oven and bake for 20 minutes covered.

Remove from the oven and top with crushed plantain chips and parsley.