Place the chopped medium Yukon Gold potato peeled and roughly chopped, ½ medium carrot peeled and roughly chopped, and 4 cloves garlic cloves in a small saucepan. Cover with water and bring to a boil over medium-high heat. Cook for 12–15 minutes, until the 1 medium Yukon Gold potato peeled and roughly chopped and ½ medium carrot peeled and roughly chopped are completely fork-tender. Reserve ½ cup of the cooking liquid, then drain the vegetables.

While the vegetables cook, bring a large pot of generously salted water to a boil. Add the 12 oz elbow macaroni and cook according to package directions until al dente. Before draining, scoop out ½ cup of pasta water and set aside. Drain the pasta and return it to the pot.

Add the drained soaked 1 cup raw cashews soaked in water for 4 hours, cooked 1 medium Yukon Gold potato peeled and roughly chopped, ½ medium carrot peeled and roughly chopped, and 4 cloves garlic to a high-speed blender. Add the ½ cup nutritional yeast, 1 cup unsweetened plain oat milk or other unsweetened plant milk, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp kosher salt, ¼ tsp black pepper, and ½ tsp smoked paprika (if using). Blend on high for 60–90 seconds until completely smooth and silky. If the sauce is too thick, add reserved vegetable cooking liquid or pasta water, 2 tbsp at a time, until it pours easily.

Pour the warm cheese sauce over the 12 oz elbow macaroni in the pot. Stir well over low heat for 1–2 minutes until every piece of pasta is coated and the sauce is heated through. Taste and adjust 1 tsp kosher salt and ¼ tsp black pepper as needed. Serve immediately, topped with fresh fresh chives or parsley finely chopped / 2 tbsp parsley and a pinch of red pepper flakes if desired.