3 cups chopped potatoes (peel for tougher potatoes, but new potatoes are fine with peel on)
1 cup spinach
4 tbsp nutritional yeast
¾ tsp tamari
½ cup cashews, soaked in water for 1 – 3 hours then drained
1 tsp onion powder
1 tsp garlic powder
3 tbsp almond milk
½ tsp salt
1 tsp fresh thyme
¼ cup fresh rough chopped cilantro
1/4 cup fresh rough chopped basil
2 cups uncooked pasta of choice
In a medium pot, cover potato with cold water until they’re submerged by one inch; bring to boil and boil until fork tender, about 15-20 min.
Drain and let cool slightly, then transfer to blender or food processor and blend or process for one minute, scraping down the sides several times if necessary. You want to do the full minute, even if the mixture seems smooth already, so that the starches release from the potatoes and you get a gooey, cheesey texture.
Add the rest of the ingredients, save for the pasta, and blend until smooth.
Prepare pasta according to package instructions, then mix with cheese sauce until each noodle is well covered.