1Soak the cashews in boiling water for about 5 minutes, drain and rise.
2Wash, peel and chop the root veggies into large cubes. Boil until soft when poked with a fork.
3Combine the cashews, root veggies, nutritional yeast and spices in a high speed blender (blendtec or vitamin recommended) and blend until smooth - adding almond milk as needed to thin.
4Cook the pasta according to the package.
5Mix together the pasta and cheese sauce (you will have leftovers - freeze for later use)
6Top with homemade Parmesan and enjoy!