To prepare the croutons, preheat oven to 325° degrees F. Place the cubes sourdough bread into a large bowl. Set aside.

Melt the butter in small saucepan over medium low heat. Once the butter is melted, add the parsley and garlic and cook, stirring often, for 8-10 minutes.

Pour the melted butter mixture over the croutons along with the olive oil, nutritional yeast, salt and red pepper flakes. Mix to combine and transfer the bread to a parchment paper lined baking tray.

Bake on the middle rack of the preheated for 20 minutes, flipping halfway through. Reduce the oven temperature to 275° degrees F., and continue to bake for an additional 10-15 minutes, until golden brown and crispy.

Remove and cool for 10 minutes. Store in an airtight container up to 2 weeks.

For the caramelized onions, melt the butter in a large skillet over medium heat. Once the butter is melted, add the onions and season with the thyme, sage and salt, stirring to combine. Cover and cook for 10 minutes, giving the onion a stir every 2-3 minutes or so.

Remove the lid, pour in the wine and cook, stirring often, until the wine evaporates. Once the wine cooks out, add the broth, increase the heat to medium high and continue to cook the onion until they caramelize, another 20-30 minutes, stirring often.

While the onions are caramelizing, start on the "cheesy sauce". Combine the non-dairy milk, vegan cheese shreds, garlic, nutritional yeast, salt and pepper in a small saucepan over low heat. Make sure to stir every so often to ensure the cheese melts - the sauce might seem thick and clumpy, but that's ok! It'll be perfect once you add it into the potatoes.

Meanwhile, add the potatoes to a pot and fill with cold water until they're covered by about an inch. season the water with salt and bring to a boil over high heat. Boil the potatoes until they're fork tender, 15-20 minutes. Drain and rice the potatoes in small batches back into the pot (if you don't have a ricer, use a potato masher).

Add the cheese sauce to the mashed potatoes and mix to combine. Next, fold in 3/4 of the caramelized onions and 1/2 of the breadcrumbs. Taste and adjust seasonings if necessary.

Transfer the mashed potatoes to a serving dish and garnish with additional caramelized onion, breadcrumbs, fresh minced parsley and s couple pats of vegan butter.

ENJOY!