Boil Multigrain Red Macaroni for 8-10 minutes in 2-3 L of water. Drain the macaroniand set aside. (Add some salt and oil into the macaroni to add flavour and preventthem from sticking together.)
Add potatoes, carrot and onions into boiling water. Allow the vegetables to cook for10 minutes, until the potatoes are fork-tender.
Remove the cooked vegetables from water. Keep 1 1/2 - 2 cups of the water to beused later.
Add cooked vegetables, cashews, nutritional yeast, minced garlic, salt and half of thereserved water to a blender.
Blend, adding a few tablespoons of water at a time until the desired consistency isachieved.
Pour vegetables purée over the cooked macaroni and stir well.