To make white cashew sauce, in a blender combine the ground cashews, stock cube, salt and pepper, soy milk, water, scallion and garlic and blend well until combined and a pale green.
Slice all the vegetables and then begin the layering, beginning with a base of white sauce.
Layer the potatoes, a sprinkle of salt and pepper, onions, capers, basil leaves, rosemary...
Follow with a layer of the shredded tuscan cabbage/kale and then pour on more cashew white sauce and repeat layering process until out of ingredients.
Bake in a moderate oven (350 degrees F) covered with aluminum foil for 45 minutes and then uncovered for the last 10 minutes.
Delicious served hot as well as cold left overs for lunch the next day!