Preheat the oven to 400°, line a baking sheet with parchment paper.

Place potatoes cut side down on the baking sheet and bake for 35-40 minutes until tender when pierced with a fork. Remove from the oven and let cool 15 minutes until cool enough to handle.

Add the cashews and water to a high-speed blender and blend until smooth and creamy.

Scoop the insides of 1/3 of the potatoes out and transfer to a bowl and mash. Scoop out remaining potatoes and cut into 1/2 inch cubes, set aside in a separate bowl.

In a stockpot melt the butter over medium heat, add the onion and sauté for 3 minutes until soft, add garlic and sauté one additional minute until fragrant.

Add mashed potatoes, broth, salt, pepper and cashew milk to the stock pot, bring just to a simmer. Add more salt and pepper to desired taste, finally, stir in cubed potatoes and remove from heat, add in vegan cheddar, 2 tablespoons scallions and 2 tablespoons quinoa bacon bits, stir until well combined.

Serve topped with desired amount of cheddar, scallions and quinoa bacon bits.