Cover the peeled potatoes with water and bring to a boil. Then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are soft. Drain.

Add the potatoes, nut milk, nutritional yeast and spices to a blender and blend until smooth.

Add this mixture and the salsa to a saucepan over medium heat and mix until warmed through. Add more nut milk according to desired consistency (I added an extra 1/2 cup to make it very creamy).