Step 1

Place 3/4 cup cashews in a blender and cover with 3 cups boiling water. Set aside to soak for 30 minutes.

Step 2

Meanwhile, preheat the oven to 375ºF.

Step 3

Add 3/4 teaspoon salt to the blender and puree until the mixture turns into milk and the cashews are completely pulverized, 1 to 2 minutes.

Step 4

Heat 2 tablespoons oil in a medium saucepan over medium-low heat. Whisk in 2 tablespoons flour and cook, whisking almost constantly, until the roux is pale blonde, about 1 minute. Then whisk in the cashew milk. Bring to a boil while whisking frequently to prevent burning on the bottom. Then reduce the heat to low and simmer until the sauce is thick enough to coat the back of a wooden spoon, still whisking frequently, 3 to 5 minutes.

Step 5

Turn the heat off and add 1 tablespoon each nutritional yeast and miso, 1 crushed garlic clove, 1 sprig minced rosemary, 1/8 teaspoon nutmeg (if using), and lots of pepper. (It’s okay if the sauce tastes too salty at this point because it will flavor the potatoes).

Step 6

Arrange the potatoes in an 8×8” baking dish (or similar). Pour the sauce on top and tap the dish on the counter a few times to distribute the sauce to the bottom. Cover with foil. Bake until the potatoes can be pierced easily with a knife, 45 to 60 minutes.

Step 7

Meanwhile, in a small bowl, combine 1/4 cup breadcrumbs with 1 tablespoon each nutritional yeast and oil, and a pinch of salt. Rub the mixture together with your fingers to distribute the oil evenly.

Step 8

Uncover potatoes and sprinkle with the breadcrumb mixture. Bake uncovered until golden brown, about 15 minutes more. Let stand for 5 minutes before serving.