Bring 2 quarts of water to a boil.
Place cashews in glass jar or bowl.
When water is to a boil pour enough hot water into glass jar to cover cashews. Let sit for 30 minutes.
Return remaining water in pot back to a boil.
Clean and Peel carrot. Cut into large chunks.
Once water returns to a boil, place carrot pieces inside and cook for 10-12 mins or until fork tender.
While carrot is cooking, in another pot, bring water to a boil and cook pasta according to directions. Reserving 2 tbsp of pasta water before straining.
Once carrot is cooked, remove with slotted spoon and place in a blender with 3/4 cup of water from cooking carrot.
To the blender with the water and carrot, also add soaked cashews (only the cashews, drain the water), nutritional yeasts, lemon juice, 1/4 cup vegan butter, salt, pepper, nutmeg, ground mustard, paprika, and garlic powder.
Blend til smooth.
In a large saucepan, add the 2 tbsp reserved pasta water and 1 tbsp vegan butter over medium heat until butter is melted.
Add cheese sauce and cooked noodles and stir until well combined