Sauté onions in an oil-sprayed skillet until onions are clear. Remove onions from pan and sauté veggie bacon.

Mix cornstarch and 1/4 cup almond milk. Place 2 cups almond milk into a saucepan and add cornstarch mixture, Silk creamer, onion powder, garlic powder and salt. Heat until it reaches a simmer.

Place a layer of potatoes into a 9 x 13 inch baking pan. Sprinkle with veggie bacon and onions. Repeat layers.

Combine bread crumbs and soy margarine and mix until crumbly.

Pour sauce over potatoes, top with breadcrumbs and bake at 375 degrees for 1 hour.