• Soak cashews, in a just enough water to cover them.
• Spiralize potatoes, put them in a bowl with 1/2 tsp salt, mix it together and let them sit for about 10 minutes.
• Heat up a skillet with coconut oil and medium high, the potatoes have released their juices so be careful putting them into the hot pan.
• Sauteé potatoes for about 30 seconds, stirring constantly to avoid the potatoes stick to the pan.
• Add in 1/4 cup water and let the potatoes simmer for about 8 minutes, or until the potatoes are soft. Stir frequently.
• Add in the corn, cut from the cob, 2 minutes before the potatoes are done.

Raw Vegan Cheese Sauce

• Rinse and drain the cashews, blend them until they become fine. Scrape the cashews from the sides, add a bit of milk and blend again.
• Then add in the rest of the ingredients, blend until smooth, you may have to intermittently stir while blending.

Assembly

• Let the potatoes cool before stirring in the cheese.
• Add toppings to each bowl.