Drain the cashews, onions and carrots. Prepare the 'cheese' sauce simply by blending these, together with plant milk, mustard, yeast, half of the smoked paprika, kurkuma, salt and garlic powder in a tall beaker using a standing mixer on high speed. You need to blend quite some time. You could also use a blender. If you prefer a thinner consistency, add some more plant milk as you go.