Begin by soaking your cashews in hot water and set aside.

Slice the potatoes in half and place on a parchment lined baking sheet and cook at 350 degrees for about 25 minutes or until cooked through.

In a high speed blender, add your cashews, vegetable stock, lemon juice and turmeric and blend until smooth and combine.

Once the potatoes are done and slightly cooled, scoop out the inside of each potato half leaving about 1/4 in border around so they still hold their shape.

Mash the potatoes well with the salt and pepper. Then add in some of the cashew mixture and mix well. You want the mixture to still be thick, not too runny. It depends how much of the cashew mixture you will need depending on how much of the potato insides you scooped out. Place filling in fridge for 15 minutes.

Place the chilled filling in a ziplock bag and move it all to one corner of the bag. Snip the tip of the bag and pipe the filling into each of the potato halves. Top them with some paprika and scallions or chives and serve chilled!