5 pounds potatoes, chopped
3 garlic cloves
1 cup raw cashews, soaked several hours and drained
1/4-1/2 cup nutritional yeast
1/4-1/2 cup miso (any kind; choice will affect the final color)
3 cups nondairy milk (I used rice milk)
1 tablespoon crushed red pepper, optional
1 teaspoon black pepper
1 teaspoon mustard powder or dijon mustard
10-16 ounces chopped frozen spinach, thawed
1. Boil potatoes with garlic cloves until tender. While the potatoes and garlic are boiling, put together the cheesy liquid.
2. Add cashews, nutritional yeast, miso, nondairy milk, crushed red pepper, black pepper and mustard powder to blender. Blend until smooth and set aside.
3. When potatoes are tender, drain (reserving some liquid) and add to mixer (or mix by hand). While mixing, slowly add cashew cheese mixture until smooth (some lumps are ok, and you may have to do this in batches).
4. Add thawed spinach and mix well. If additional liquid is needed, add some of the reserved potato liquid.
Source of recipe: Mom used to make "million dollar meatballs" and I applied the concept to vegan mashed potatoes.