Preheat oven to 350 degrees F (180 degrees C). To prepare cheese sauce, in a blender or food processor combine Raw Unsalted Cashews (1 cup) and Carrot (1/2 cup) with Water (1 cup). Blend until smooth. Add Nutritional Yeast (1/4 cup), Dijon Mustard (2 tablespoon), Garlic (1 clove), Apple Cider Vinegar (1 teaspoon), Sea Salt and Pepper (to taste) and puree until creamy. Set aside.
To prepare noodles, bring large pot of water to a boil. Add Elbow Macaroni (2 cup) and cook according to package instructions. Drain water. Place hot pasta back into pot and combine with cheese sauce. Add Red Onion (1/4) at this point.
Pour into a medium size baking dish and bake uncovered for 15 minutes. Serve hot.