Vegan Creamy Carrot Mac and Cheese

On a stovetop pan, heat up a generous amount of olive oil. Once hot, add 1 sliced red onion and 1/2 cup chopped carrots. Sauté until golden brown. Add the sautéed vegetables to a blender with the following: 1/2 cup soaked and drained cashews (i soaked mine for 30 min in hot water), 1/2 cup nutritional yeast, 1/4 cup veggie broth, sea salt, and garlic powder. Blend until thick and creamy. To add to pasta, just cook the pasta 1 minute under what you usually would. Drain and add the cooked pasta back to the pot with the sauce on high heat, stirring until thoroughly combined and hot (about 1 min).