Place the potatoes in a saucepan and cover with cold water by about 1". Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork tender, 8 to 12 minutes
Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth
For spicy vegan cheese, add the chippolte pepper or pickled jalapeños. If you'd like a smoky flavor add the smoked paprika
Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese
