Scrub potatoes, pierce a few wholes with a knife and bake at 375 degrees F for 45-60 minutes depending on size of potatoes. Put on an oven mitt and give it a little squeeze to test for doneness. It should have a lot of give. You can also test it to see if it is tender by inserting a knife into the center. The knife should slide in easily.

Meanwhile, steam your vegetables 3-4 minutes until a little soft but still have a nice bite. You could also saute them. You could also use steamed frozen mixed vegetables.

Place 1/2 cup of drained, rinsed cashews in a food processor. Add the lemon juice, half of the water, garlic, salt and pepper. Blend until semi-smooth, adding more water or lemon juice if needed. Taste and adjust seasonings.

When potatoes are done, cut in half and scoop out potato leaving about 1/2 inch on the bottom. In a bowl, mix potato, 2 tablespoons cashew sour cream, cooked vegetables, salt, pepper and nutmeg (if using).

Put the potato mixture back into the potato shells and smear the extra spoonful of cashew sour cream on top. Return to oven and cook for another 10-15 minutes. Remove from oven and sprinkle with chopped parsley and serve.

*Soak cashews for approximately 8 hours. Rinse well in a strainer until water is clear.