Peel your potatoes and add to a pot of water. Bring the water to a boil. Once the potatoes are tender, drain and remove from heat. If you can handle nuts, you can sub one of the potatoes for 1/2 cup of soaked cashews.
Once the potatoes have cooled, add them to a food processor or blender. Add in the remaining sauce ingredients (macadamia milk, nutritional yeast, vegan cheese, lemon juice, mustard, sea salt)
Blend until sauce is super creamy and smooth. Add in the parsley and only pulse a few times if at all, overblending it can kill the nutrients.
Cook your pasta according to instructions. Drain, rinse, then return to it’s pot. Pour in the lemon alfredo sauce and mix to combine.
Plate your pasta and top with additional fresh parsley, sea salt, and optional red pepper flakes. Enjoy!