To cook pasta:

1. Bring a pot of salted water to a boil.
2. Add the pasta and cook according to the package directions, usually 7-8 minutes for most types of pasta.
3. Drain the pasta and rinse with cold water to stop the cooking process and prevent clumping.
4. Set aside in a bowl.

To make the herbed crumb topping:

1. In a small bowl, mix together nutritional yeast, paprika, thyme, and salt to create the crumb mixture.
2. Heat a pan over medium heat and add extra virgin olive oil.
3. Add the crumb mixture to the pan and stir with a spatula to coat the crumbs in the oil.
4. Toast the crumbs for 60 seconds or until golden brown, stirring frequently.
5. Remove the crumbs from the pan and set aside in a bowl.

To make the cheese sauce:

1. Peel and chop the potatoes and carrots into small pieces.
2. Add the potatoes, carrots, and remaining sauce ingredients (non-dairy milk, nutritional yeast, turmeric, mustard, onion powder, garlic powder, salt) to a blender.
3. Blend until smooth and set aside.

To assemble and bake the vegan mac and cheese:

1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine the cooked pasta and cheese sauce, stirring until well coated.
3. Transfer the pasta mixture to a baking dish.
4. Sprinkle the toasted crumb mixture evenly over the top of the pasta.
5. Bake for 20 minutes or until the crumbs are golden brown.
6. Allow the mac and cheese to cool for 10 minutes before serving. Enjoy!