Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper.

Slice potatoes in half and place in a large bowl. Toss with vegetable broth and sprinkle with pepper and a pinch of salt.

Place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.

In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, which could take 1 to 5 minutes depending on the strength of your blender.

When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.

Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well.

Add the cashew cream mixture, salt, lemon juice and black pepper, and continue to mash until well incorporated.

Chill in the fridge for about 30 minutes so that the mixture stiffens up.

Once cool, scoop into a pastry bag with a medium sized serrated tip (such as Wilton 4B) and fill potatoes. Alternatively, you could just use a spoon to scoop the filling into the potatoes.

Sprinkle it with paprika and top with a little sprig of dill and some green onion.

Keep chilled until ready to serve, but bring back to room temp at least an hour before serving since they taste best that way. Enjoy!