Soak raw cashews overnight.
Blend with plant-based milk, adding milk slowly until desired creaminess. Stir ingredients until creamy.
Stir cashew cream and roux over stovetop on low heat until it mixes thoroughly. Cut potatoes into cubes and parboil.
Cut banana blossoms to consistency of cod fish meat, no longer than 1-inch pieces.
Add olive oil, garlic, and onions to large frying pan.
Bring to a simmer over medium heat.
Add leeks and both peppers. Continue to cook for 5 minutes.
Add banana blossoms and season with salt, pepper, garlic powder, onion powder, and nori flakes. Simmer for 5 minutes.
Add chickpeas and potatoes to frying pan and mix.
Cook on low heat for 3 to 5 minutes, then add half of the creamy cashew/roux sauce. Reserve half of the sauce for topping.
Mix thoroughly and place in baking dish of choice.
Coat top of mix with remaining cashew cream/roux sauce.
Bake at 400 degrees for 30 minutes. Garnish with olive slices and cilantro.