First, cook your potato your preferred method. I used the microwave. I then let it cool and peeled the skin off. Set aside.

Start boiling a large pot of water now if using traditional pasta (14 oz bag) to serve with the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and a heaping 1/2 Tbsp salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Yours may vary depending on the pasta you use.

Add the remaining ingredients, 1 1/2 cups water, cooked potato, tahini, nutritional yeast, rice flour, applesauce, vinegar, salt and pepper. Blend on high until completely smooth. Taste and adjust spices if necessary, but keep in mind the taste will become more rich after you cook it, so I like to wait.

Add the sauce back to the same pan you cooked the onions in. Turn the heat to high, as soon as it starts bubbling, immediately turn it all the way to low. Whisk continually, don't walk away, and it should thicken right up in about 3 minutes. Because of the potato and rice flour, it will get very thick quickly, so you don't want to overcook it. Taste and add any more salt or spices.

Serve over zoodles or pasta of choice. To cook zoodles, I simply spiralized 2 zucchini and added them to a large sauce pan with about 1/2 cup water, salt and pepper. Cook them for a few minutes until they reach your desired tenderness. Drain and serve with sauce. I wasn't a huge fan of the zoodles with alfredo though, like I mentioned above in the note, so I'd suggest traditional pasta. Top with extra black pepper, nutritional yeast or red pepper flakes.