Set your oven to 425 degrees Fahrenheit
Set a large cast iron or stainless skillet over low heat. Add the butter, sliced onions, and salt. Stir frequently as you prepare the rest. Refer to notes above on caramelizing onions. This is a low and slow process, but worth it!
Slice each block of tempeh in half longways so you now have four thin pieces. Place all broth ingredients (Braggs, vegetable stock, and garlic) into a large saucepan. Add your sliced tempeh into the pot, and set over medium-high heat. Allow to simmer for about 10 minutes.
While your onions and tempeh are cooking, slice the potatoes. Cut about a quarter-inch off the bottom (widest end) of your potato to make a stable base. Cut the potatoes into slices about one-quarter-inch thick. Set aside.
Remove the garlic cloves from the tempeh broth and add to a blender along with the rest of the Cashew Creme ingredients. Blend until completely smooth.
Time to assemble! Lightly oil the bottom and interior sides of the 9x12 baking dish. Add 1/3 of the cashew creme. Layer half of the potatoes in a single layer trying to have as few gaps as possible. Sprinkle with a little salt and pepper.
Add the tempeh in a single layer on top of the potato layer.
Spread around 1/2 half of the caramelized onions on top of the tempeh.
Add 1/3 of the sauce, then potatoes, salt and pepper, the last third of the sauce, and the rest of the onions. I always kind of press down to flatten and submerge everything into the creme.
Cover with aluminum foil and place in preheated oven. Bake for 40 minutes and then remove the foil. Bake for an additional 10 minutes until the creme is no longer liquid and the potatoes are fork-tender when checked. Cool for 10 minutes before serving.