Stove-Top Vegan Macaroni and Cheese - Forks Over Knives

Ingredients

• 1 large russet potato, peeled and cut into ½-inch cubes (1½ cups)
• 1 cup chopped carrots
• ½ cup chopped yellow onion
• 1 teaspoon ground turmeric or 1 tablespoon finely chopped turmeric root
• 3 cloves garlic, minced
• ½ cup raw cashews
• ½ cup nutritional yeast
• 1 teaspoon sea salt
• 4 ounces dried whole-wheat or gluten-free pasta
• Freshly ground black pepper