First rehydrate the porcini mushrooms. Place the mushrooms in a small bowl and cover with 1cup hot water, Let steep for 30 minutes or more. The more they steep the better the broth will taste.

Next start the potatoes. Cover the potatoes with water in a medium sauce pan and bring to boil. Boil for 20-30 minutes or until soft.

To make the tofu cream, combine the tofu, ½ cup almond milk and cashews in a high-speed blender. Blend until a smooth cream forms. Set aside.

When the mushrooms are soft enough, drain them while reserving the liquid.

In a small sauce pan, heat the oil and sauté the mushrooms, garlic and shallots until the start to brown- about 5 minutes. Add the drained porcinis and sauté for 5 minutes more. Add the reserved mushroom water and vegetable broth.

In a ramekin, combine the arrow root with the 1/3 cup of water until dissolved. Add to the mushroom sauce. Bring to a boil, then reduce to a simmer. Add the herbes de provence and parsley. Simmer alongside the potatoes until it becomes thick. Once it is thick, add the 2 tbsp. almond milk and liquid aminos. Set aside

When the potatoes are cooked, drain and return to the pan. While the potatoes are still hot, add the spinach, tofu cream that you made earlier, nutritional yeast, salt and pepper. Smash the potatoes and whip into a textured mashed potato- using the tines of a fork or a potato masher.

Dish the potatoes into a bowl and make a reservoir in the middle. Add the gravy to the reservoir. Serve as is or add some vegetables and-or a meat on the side.