Preheat oven to 325 F and start a large pot of salted water boiling.

Peel and finely chop the potato and carrot.

Combine chopped potato and carrot with 1 cup of water in a small saucepan.

Cover and cook on medium-high heat until softened, about 10-12 minutes.

Prepare breadcrumbs by ripping baguette into 1-inch chunks.

Combine a handful of bread chunks with 2 Tbsp margarine and pulse until small crumbs form.

Add remaining bread chunks and pulse until small crumbs form.

Stir in nutritional yeast and onion powder until combined.

Set breadcrumbs aside.

Combine cashews and pine nuts in blender and pulse until small pieces form.

Add cooked potato and carrots with their cooking water and other cashew sauce ingredients to the blender.

Blend until smooth and creamy.

Taste and adjust seasonings.

Set cashew sauce aside.

Toast breadcrumbs in a thin layer on a baking sheet for 10-15 minutes, or until crisp and light gold, stirring occasionally.

Set toasted breadcrumbs aside.

Melt 1/2 cup margarine in a saucepan on medium heat.

Whisk in flour to make a roux.

Whisk in nutritional yeast, salt, and turmeric.

Slowly add soymilk, stirring constantly to combine.

Cook over low-medium heat, stirring continually, until the sauce thickens to a creamy consistency.

Combine both sauces in the blender and blend for 15-20 seconds.

Pour sauce over cooked pasta in a baking dish and stir to evenly coat.

Cover with foil and bake for 25-30 minutes.

Sprinkle with breadcrumbs and a dash of paprika and black pepper after baking.

Serve and enjoy.