Heat the vegan butter in a medium saucepan over medium heat. Add the onions and garlic and cook until fragrant, about 5 minutes.
Add the garlic powder, onion powder, mustard powder and salt. Cook for 1-2 minutes.
Stir in the diced potatoes, lentils, cashews and water. Bring to a boil, then reduce heat to medium and let simmer, covered for 15 minutes or until the lentils and potatoes are well cooked and the potatoes are fork-tender.
Meanwhile, bring water to a boil in a medium saucepan. Cook the pasta according to package's instructions. If using broccoli or peas, add in the last few minutes of cooking to cook until just tender, about 2-3 minutes.
Once the potatoes, cashews and lentils are done cooking, add to a blender (with its cooking water), along with the nutritional yeast and white wine vinegar. Blend until smooth, about 1-2 minutes. Taste and add more salt, nutritional yeast or spiced as needed.
Pour the "cheese" over the drained pasta in its saucepan. Stir together until combined.
Serve immediately or store in the fridge for up to 3-4 days.