Place the potato, carrot, onion, turmeric and garlic in a medium-sized pot, cover with 2 cups of water and simmer for 20 minutes, with the lid on.
After 20 minutes, add the veggies (and the remaining liquid in the pot) to your blender.
Drain the cashews (discard the water) and add the cashews to the blender, along with the nutritional yeast, apple cider vinegar, salt and the additional 1/2 cup of water.
Blend until the sauce is creamy and smooth, about 2 minutes. Cook however much pasta you want, according to the directions on the box and then strain and rinse with cold water to stop it from cooking. Return to the pot.
Turn the heat to very low and pour as much Cheesy Sauce over the pasta as you like.
Add black pepper and salt to taste.