Preheat oven to 375°F

Soak cashews in hot water for 30 minutes.

Meanwhile, boil the sweet potatoes, onions, and carrots until tender. Drain but reserve broth. Set veggies aside.

Boil macaroni in 2qt water until tender. Drain and set aside.

In a blender, combine sweet potatoes, carrots, onion, soaked cashews, nutritional yeast, lemon juice, garlic powder, and smoked paprika, salt and pepper. Blend until smooth. An immersion blender can work here as well. Add reserved vegetable broth to make sauce as thick or thin as you would like.

Combine vegan sauce with macaroni in a 9x13 pan. Mix in ½ cup of vegan cheddar and ½ cup of vegan mozzarella.

Sprinkle the remaining cheese on top and bake for 15 minutes or until melted.