Place the cashews and sundried tomatoes in a small bowl. Cover them with water and let soak for 30 minutes. Note: If you do not have a high-powered blender, such as a Vitamix, soak the cashews for at least 6 hours.
Prepare the noodles according to the package directions. Once the noodles are al dente, strain them through a colander and set aside.
Meanwhile, fill a pot with water and bring to boil. Add the sweet potato and carrots to the boiling water and cook until tender, about 8-12 minutes. Drain the water from the vegetables and set aside.
Heat oil a small sauté pan over medium heat. Add the onion and sauté until they are translucent and fragrant, about 5 minutes.
Drain and rinse the cashews and sun-dried tomatoes. Place them in a high powered blender along with the nutritional yeast, garlic, lemon juice, spices, & non-dairy milk. Blend until smooth. Add the cooked vegetables and process again. You may need to add a little more milk at this point. The sauce should be creamy, smooth, and pourable. Taste and adjust seasonings.
Toss together the pasta and cheese sauce and serve immediately.