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1
Pierce potatoes in several places with a sharp knife. Cook in the microwave, turning once, until tender, about 10 minutes. Cool until easily handled, about 5 minutes. Peel and cut into cubes.
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2
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
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3
Heat olive oil in a small skillet over medium heat. Cook and stir onion in the hot oil until golden, 5 to 10 minutes. Remove from heat.
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4
Combine potato cubes, onion, green beans, frozen carrot blend, and frozen lima beans in a large bowl. Toss gently to mix together. Spread in the prepared baking dish.
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5
Combine 1 1/2 cup water, cashews, liquid aminos, cornstarch, onion powder, white pepper, and garlic powder in a high-powered blender; blend until completely smooth. Add remaining 1 1/2 cup water; blend until thoroughly incorporated.
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6
Pour cashew mixture into a saucepan over medium-high heat; cook, stirring constantly, until gravy is slightly thickened, about 5 minutes.
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7
Pour gravy into the baking dish; spread with a spatula to coat vegetables evenly. Cover with aluminum foil.
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8
Bake in the preheated oven until gravy just starts to bubble, about 12 minutes.
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9
Stir baking mix, almond milk, vegetable oil, and salt in a bowl until dough is just moistened. Uncover baking dish and drop spoonfuls of biscuit dough over the gravy.
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10
Return to the oven and bake, uncovered, until biscuits turn golden brown, 14 to 16 minutes.
