Place the chopped 1 medium Yukon Gold potato peeled and roughly chopped, 0.5 medium carrot peeled and roughly chopped, and 4 cloves garlic peeled 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 0.5 medium carrot peeled and roughly chopped are completely fork-tender. Reserve ½ cup of the cooking liquid, then drain the vegetables.

Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it.

Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a Baking Sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.

Add the drained soaked 1 cup raw cashews soaked in water for 4 hours or 30 minutes in boiling water, then drained, cooked 1 medium Yukon Gold potato peeled and roughly chopped, 0.5 medium carrot peeled and roughly chopped, and 4 cloves garlic peeled 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 plus more, ¼ tsp black pepper freshly ground, 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.