Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
Add the vegetables and cashews to a large pot of boiling salted water. Cover and simmer for 10-15 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and cashews and save about 1 1⁄2 cups of the cooking water.
Meanwhile, cook your macaroni according to package directions, and either steam or microwave your peas until cooked.
Add the cashews, boiled vegetables, garlic powder, onion powder, turmeric, paprika, salt and reserved cooking water to a blender. Blend until smooth. Taste and add more salt and spices as needed. I added some hot sauce to mine.
Pour the sauce over the macaroni and stir to coat. Add the sauce sparingly to ensure you maintain a good macaroni to sauce ratio. Add more almond milk as needed for consistency. Finally, stir in your cooked peas.
Stir in 1-2 tbsp's of water or almond milk to the macaroni before reheating.
