Boil the baby potatoes in salted water until they are soft. Drain and set aside.

In a saucepan, melt the vegan butter over medium heat. Whisk in the light spelt flour and cook for 1-2 minutes until it turns slightly golden.

Gradually add the soy milk and almond cream, whisking continuously to prevent lumps.

Season the sauce with nutmeg powder, nutritional yeast flakes, garlic powder, salt, and black pepper. Stir well.

Simmer the sauce over low heat until it reaches a creamy consistency—not too thin, but not overly thick.

Toss the boiled potatoes in the creamy sauce until they are well coated.

Garnish with freshly chopped parsley and serve the cheesy baby potatoes hot.