Soak the cashews in 1 cup of the vegetable broth in a blender. Set aside.
Combine potatoes, leeks, cabbage, and two cups of vegetable broth in a large skillet.
Cover and let simmer until potatoes are tender.
Add kale and continue to cook until wilted.
Add the white pepper and nutmeg to the cashew and broth mixture and blend until smooth and creamy.
Add cashew cream to the potato mixture and mash everything together, adding additional broth as needed. It should be smoother and creamier than regular mashed potatoes, almost like a soup.