Vegan Mac and Cheese

You're not going to believe it's not cheese! I was really craving pasta a couple of days ago (let's be honest, when don't I crave pasta?), so instead of making myself a bowl of spaghetti and tomato sauce like I always do, I decided to play around and combine a couple of different recipes for cheese-less mac and cheese I've seen floating around on the Internet.
You'll need:​

• 1 box of pasta of your choice (I used rotini)
• 2 potatoes
• 1 medium carrot
• 1/4 white onion
• 1/2 cup raw cashews
• 2 tbsp nutritional yeast
• 1 tsp-ish salt
• 1 tsp-ish onion powder
• 1 tsp-ish garlic powder

Instructions:
1. I set my pasta to boil before I got to making the sauce. Then I set a separate small pot of water to boil.
2. I peeled and chopped up the potatoes and the carrot to one-inch (kind of) sized pieces. Once the water was boiling, I added the potatoes first and let them boil for about three minutes before adding the carrots. 
3. I let the potatoes and the carrots boil together for about three more minutes before adding the white onion. After about seven more minutes, I poked them with a fork to make sure they were soft before removing them from the water. Save the water!
4. I put the cashews, vegetables, nutritional yeast, onion powder, garlic powder, salt, and about 1 1/2 cups of the water I used to boil the vegetables in the blender and blended until completely smooth.
5. Combine with the pasta.