Instructions

1. In a blender, combine the cashews and boiling water and let stand for 30 minutes to soak.
2. Preheat the oven to 375ºF.
3. Add ¼ teaspoon salt to the blender. Puree the cashew mixture until it starts to resemble milk and the nuts are pulverized, about 2 minutes. Strain the milk using a nut milk bag or a mesh sieve. (Reserve the cashew pulp for other recipes, if desired).
4. Heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly – the roux should be a pale blonde color. Then whisk in the cashew milk. Bring the sauce to a boil over high heat, whisking frequently. Then reduce the heat to low and simmer until it is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Turn the heat off and whisk in the miso, garlic, rosemary, nutmeg, pepper, 1 tablespoon of the nutritional yeast, and the remaining ½ teaspoon salt. Taste and adjust the seasonings, if needed. (It’s okay if the sauce tastes a little too salty because it will flavor the potatoes).
5. Place the potatoes in a high-sided baking dish. Pour the sauce over the potatoes and tap the dish on the counter a few times to help distribute the sauce to the bottom. Cover the dish with foil. Bake until the potatoes are cooked through and can be pierced with a paring knife, 50 to 60 minutes.
6. Meanwhile, in a small bowl, combine the bread crumbs with the remaining 1 teaspoon of oil, 1 tablespoon of nutritional yeast, and a pinch of salt. Using your fingertips, rub the mixture together to combine.
7. Remove the foil and sprinkle the potatoes with the breadcrumb mixture. Bake uncovered until the top is golden brown, 15 minute more. Let the potatoes stand for 5 minutes before serving.