Vegan Creamy Beet Cashew Cream Mac and Cheese

On a stovetop pan, heat up a generous amount of olive oil (approximately 2 tablespoons). Once hot, add 1 sliced red onion and 1/2 cup chopped carrots. Sauté until golden brown. While the vegetables are cooking, ensure you have 1/2 cup of cashews soaked and drained (soak for 30 minutes in hot water) and 1 cup of steamed, cubed beets ready. Add the sautéed onion and carrots, soaked cashews, steamed beets, 2 tbsp tahini, 2 tbsp olive oil, sea salt (to taste, approximately 1/2 teaspoon), and garlic powder (to taste, approximately 1/2 teaspoon) to a blender. Blend until thick and creamy. Cook your preferred pasta 1 minute under what you usually would. Drain the pasta and add it back to the pot with the prepared sauce on high heat, stirring until thoroughly combined and hot (about 1 minute).