2 yellow potatoes, peeled and cubed
1 medium carrot, cut into 1 inch (2.5 cm) pieces
1 medium onion, peeled and quartered
1/2 cup cashews
1 tsp garlic powder
1 tsp onion powder
1 tsp salt, plus more for water
2 TB nutritional yeast, optional
1 1/2 cups of the veggies cooking water
1 lb elbow macaroni, cooked, for serving
Tabasco or paprika, to taste

2 yellow potatoes, peeled and cubed 1 medium carrot, cut into 1 inch (2.5 cm) pieces 1 medium onion, peeled and quartered 1/2 cup cashews 1 tsp garlic powder 1 tsp onion powder 1 tsp salt, plus more for water 2 TB nutritional yeast, optional 1 1/2 cups of the veggies cooking water 1 lb elbow macaroni, cooked, for serving

Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.

Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.

Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.

Pour the sauce over the macaroni and stir to coat.

Sprinkle with paprika and serve immediately.

Enjoy!