Hemp & Cashew-Stuffed Potatoes

Just subscribed to Vegetarian Times and hallelujah on this recipe! Wowsers!

Protein: Cashew nuts, hemp seeds

1 cup raw cashews
4 large baking potatoes, scrubbed
6 Tbsp nutritional yease
4 Tbsp. coconut oil, melted
4 Tbsp. lemon juice
3 Tbsp. yellow miso paste
1 cup chopped scallions or chives
1 cup chopped parsley leaves
1 cup hemp seeds

1. Soak cashews in a large bowl of cold water for 1 hour to soften
2. Preheat oven to 400, Bake potatoes for 45-60 minutes
3. Cut potatoes in half and scoop out flesh, trying to retain their shape.
4. Combine flesh in a food processor with drained cashews, combine with nutritional yeast, coconut oil, lemon juice, miso in food processor until smooth.
5. Refill potato skins with the mixture.
6. Put potatoes back in over and bake 15-20 min until tops are golden
7. Serve sprinkled heavily with hemp seeds, scallions, and parsley