1 medium carrot, peeled and cut into 1-inch (2 cm) pieces
1 onion, peeled and quartered
½ cup cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons nutritional yeast
16 oz (455g) macaroni, cooked
2 cups green peas
Paprika, to taste
Directions:
Add potatoes, carrot, and onion to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
Remove boiled vegetables from water and reserve 1½ - 2 cups (355 - 470 ml) of the water.
Add potatoes, carrot, onion, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
Pour vegetable puree over the macaroni and stir in green peas before serving.