This recipe was originally posted on VegWeb.com.
5 cups russet potatoes, cubed
1/2 cup cashews
3 cups water, divided
1/2 tablespoon salt
1/4 tablespoon oregano
1/4 tablespoon parsley
1/4 tablespoon basil
1/4 tablespoon sage
1. Boil potatoes in large pot of water until tender (about 15 minutes).
2. Blend cashews with 1 cup water and salt until creamy (about 2 minutes). Add 2 cups water and set aside.
3. When potatoes are done cooking, drain, and place in a food processor with 2 cups of the cashew milk, seasonings, and salt, to taste. Process until smooth. Serve hot!