Wash potatoes (thoroughly scrub) and then steam in 1-inch water for about 25 minutes. Drain and then let cool.
Cut in half and then scoop out the inside of potatoes with a melon baller. Make sure you leave a small ridge around the inside of potatoes. Place in a bowl to mash.
Add the vegan mayonnaise, mustard, Kala Namack, nutritional yeast and Almond Milk (if needed) and mix together. You may want to add a little more vegan mayonnaise to get the consistency creamier. Mash all ingredients with a fork.
Scoop the mixture into the inside of the potatoes (you can also use a piping bag and pipe the mixture into the hollowed-out potatoes.)
Top with a sprinkle of paprika on each potato and garnish with fresh parsley. Place inside a deviled food egg platter and you have a beautiful presentation!