1 Bring a large pot of salted water to a boil and cook the macaroni until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta. 🍝

2 While the pasta cooks, place the diced potato and carrot in a small pot, cover with water and boil until very tender (about 10–12 minutes). Drain. 🥔🥕

3 If you haven’t already, soak the raw cashews in hot water for 15 minutes, then drain. 🥜

4 In a blender, combine the soaked cashews, cooked potato, cooked carrot, nutritional yeast, plant milk, olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Blend until completely smooth and creamy. 🧃🧀

5 If using tapioca starch, mix it with 2 tbsp cold water to make a slurry. Transfer the blended sauce to a medium saucepan over medium heat. Whisk and bring to a gentle simmer. If using the tapioca slurry, whisk it in now and cook 1–2 minutes until the sauce thickens and becomes glossy. 🔥

6 Adjust the sauce consistency with reserved pasta water, a few tablespoons at a time, until you reach a creamy, coat-the-pasta texture. Taste and adjust salt, pepper or lemon as needed. 💧

7 Add the drained macaroni to the saucepan and toss to coat evenly in the sauce. Heat together for 1–2 minutes so the pasta absorbs some sauce. 🍽️

8 Serve hot, garnished with chopped chives or parsley and an extra sprinkle of nutritional yeast or smoked paprika if desired. Enjoy! 🌿