Boil the potatoes until soft.
Arrange on a baking tray and smash/flatten each potatoe with a fork.
Drizzle with the olive oil and season with salt and pepper.
Bake for about 30 minutes at 175 Degrees Celsius or until golden brown.
To make the vegan dipping sauce, add the cashews, lemon juice, nutritional yeast, lemon rind, water, citric acid and salt and pepper to your blender and blend until creamy.
Remove from the blender and stir in a big splash of your favorite pesto.
Top your potatoes with the cashew sauce, then add an extra dollop of pesto and sprinkle with fresh thyme, lemon balm or basil.