Bring a large AND a medium pot of water to a boil. You can salt the water if desired.

Add two boxes of Banza Elbow Macaroni to the pot and cook for 7 minutes (or until al dente), stirring occasionally.

Strain pasta and rinse with cold water immediately to stop the cooking process.

In the smaller pot of boiling water, add the potatoes and carrots for 7 minutes, or until fork-tender.

Drain the potatoes and carrots but reserve the cooking liquid!

In a good quality blender that can handle hot food, add cooked potatoes and carrots.

Add 1/2 c cooking liquid to the blender. Blend until smooth.

Add silken tofu, and lemon juice. Blend until smooth.

Add nutritional yeast, garlic and onion powder and salt.

After three minutes have passed, whisk the cheese mixture in the blender into to the saucepan, whisking as you pour until well incorporated.

While whisking, add the tapioca mixture into the cheese mixture. Cook for 1-2 minutes until the cheese thickens.

Add the cheese sauce to the cooked pasta and mix well!

Serve immediately or store for later in the fridge!