• Preheat oven to 375°.

For the Potatoes

• While the vegetables for the cheese sauce are cooking, peel and slice potatoes and set aside (I put the sliced potatoes into a big bowl of water while waiting for the vegetables to cook).
• Butter the bottom of a large baking dish, 9 x 13 or larger, and set aside.

For the Cheese Sauce

• Bring 4-5 cups of water to a boil in a medium sauce pan.
• Add potatoes, carrots and onions.
• Bring back to a boil and reduce heat to low until vegetables are tender.
• Drain water, reserving liquid, and add vegetables to Vitamix.
• Add 3 cups of reserved water, cashews, coconut milk, nutritional yeast, lemon juice, garlic powder, salt and cayenne pepper to Vitamix.
• Blend on high until ingredients are nice and creamy, less than a minute.
• In the buttered 9 x 13 baking dish, add a ladle of cheese sauce to the bottom of the pan.
• Add a layer of potatoes, cheese sauce and lightly sprinkle with cayenne pepper and pepper.
• Add the remainder of butter, sliced, in between one of the layers of potatoes.
• Repeat until your baking dish is full.
• Cover with foil and cook for 1 hour, or until the potatoes are tender.