Peel and quarter potatoes. Place in a medium sauce pan, add water to barely cover potatoes. Add 1 teaspoon salt. Bring to a boil. Lower temperature to a simmer. Let cook until potatoes are tender, about 20 minutes. Remove from heat.
Drain potato water into a container. Set aside.
Add vegan margarine to the potatoes. Stir to coat potatoes with margarine. Use a potato masher to mash the potatoes.
Measure 1 1/2 cups potato water into a blender. Add 1/4 cup cashews. Blend on high until smooth (2 min.) Add to potatoes a little at a time while stirring, making sure you do not add too much liquid. When the mashed potatoes reach the right consistency salt to taste.
If you need more liquid use leftover potato water.
Keywords: Vegan Mashed Potatoes
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