Start by making the cashew cream. If you're not using a Vitamix or other high speed blender, soak the raw cashews in additional water overnight or for 4 hours. Drain them and continue as follows.
Combine raw cashews, ½ cup water, nutritional yeast flakes, white miso paste, garlic, and ⅛ teaspoon salt in a blender. Blend until smooth and creamy. Refrigerate until needed. The cream will thicken in the refrigerator. It's the best consistency after at least 4 hours or longer. It's a good thing to make the day before the party, if serving as an appetizer. (*If you're planning on making the cashew cream to use right away, I recommend using slightly less water, so that it has a thicker consistency.)
Next, prepare the potatoes. Preheat the oven to 420 degrees and line two baking sheets with parchment paper.
In a large mixing bowl toss the potato slices with 2 teaspoons organic canola oil, paprika, pinch of salt, and pepper until fully coated. Evenly place the potato slices onto the baking sheets, being careful not to overcrowd.
Roast the potato slices for 20-25 minutes, stopping once to flip them. (Don't flip the potatoes the first time until they are brown on the bottom.)
Meanwhile, bring a non-stick skillet to a medium heat with remaining ½ teaspoon organic canola oil. Add diced seitan bacon to the skillet, and saute a few minutes, until brown and a little crispy. Then remove from heat.
Once the potatoes have finished roasting and they are toasty brown on both sides, move the potato slices to a platter. Allow them to cool for a few minutes, so that the cashew cream doesn't get melty when it comes into contact with the warm potato slices. Then top them with cashew cream, spring onions or chives, and diced & browned seitan bacon.