Place cashews, carrots and cauliflower in a medium saucepan and add enough water to cover completely.
Bring to a boil and cook for 15 minutes. Take off heat and let sit for 1 hour.
When boiled ingredients are almost done, begin to cook the pasta according to the package.
After an hour, drain any excess liquid from the cashews, carrots and cauliflower and place in a food processor. Add almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt and pepper to food processor. Blend until smooth and creamy. You may need to scrape down the mixture several times. Continue to blend until it’s a creamy smooth consistency. Add up to ¼ cup more almond milk if needed to get a creamy consistency.
Pour sauce over warm pasta and serve immediately.