Place sausage, sweet potatoes, apples, onion, baby spinach and pasta in your Instant Pot Pressure cooker.
Using a high powdered blender, like the Vitamix, blend 1 cup raw cashews, 2 cups water, 1/4 cup nutritional yeast, 2 tsp sea salt, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, and 1/4 tsp black pepper on high until cashews have completely dissolved.
Pour mixture in the Instant Pot. Add the two remaining cups of water to the blender and swish around to get all the extra goodies. Add to the Instant Pot and stir.
Put the lid on your pressure cooker, make sure the vent valve is in the SEALING position. Select the MANUAL function and use the +/- buttons until the pot reads 10 minutes.
When the pot has finished cooking let it naturally release the pressure for 10 minutes. If the pin hasn't dropped yet open the vent valve.