Dice the onion, potatoes, and carrots into small cubes and pieces.

In a medium saucepan, add onion, potato, and carrots with 1 cup of water. Bring to a boil, cover, and let simmer for 8-10 minutes until fork-tender.

In a small saucepan, heat the olive oil over low-medium heat. Whisk in the flour until combined.

Gradually add the non-dairy milk, stirring until it thickens into a dough ball. Remove from heat.

Prepare the macaroni noodles according to package instructions until al dente.

Drain the cooked veggies but save the liquid. In a food processor, combine the veggies, flour mixture, spices, dijon mustard, lemon juice, nutritional yeast, and 1/4 cup of the veggie liquid. Blend on high for 1-2 minutes until smooth.

If the sauce is too thick, add a tablespoon of veggie liquid at a time until you reach your desired consistency.

Pour the vegan cheese sauce over the cooked noodles and gently mix. Serve and enjoy!