Wash potatoes and carrots, peel off skins, and chop into bite-sized chunks
Place the potato and carrot chunks in a pot on the stove. Pour water over the vegetables until there is about 1 inch of water covering them. Sprinkle a generous amount of salt into the water and heat to a boil
Boil for 15 minutes or until the vegetable chunks are easily pierced with a fork
Drain into a colander making sure to fill a liquid measuring cup with 2 cups vegetable water reserve (this type of water helps create smooth sauces!)
Begin cooking pasta
In a mixing bowl, mix the garlic, apple cider vinegar, lemon juice, Dijon mustard, paprika, onion powder, turmeric powder, salt, and pepper
Place the boiled vegetables in a blender with the nutritional yeast and 1/2 cup of vegetable water reserve. Blend
Add in the garlic mixture and blend for about 2 minutes until smooth and no chunks remain. If a more liquid consistency is desired, add more of the vegetable water until satisfied. Taste and add more seasonings to reach your desired flavor. More salt for a more savory flavor, etc.
Place the frozen peas in a pan and cover with water, boil for 4-5 minutes until cooked
Once the pasta and peas are done, drain and place into a serving bowl. Pour in cheese sauce and mix together until evenly coated