Bring a pot of water to a boil and fit with a steamer attachment. Steam the carrots until tender for about 8 minutes, or use a microwave-safe bowl with a splash of water to cook them for 4 minutes. Set aside.

In another pot, bring water to a boil and add your gluten-free macaroni. Cook according to package instructions. Add the peas in the last 2-3 minutes.

In a high-speed blender, combine the steamed carrots, tahini, dairy-free milk, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Blend on high until creamy and smooth.

Drain the pasta and peas, then return them to the pot. Pour the creamy carrot cheese sauce over the pasta. Stir until fully coated, and serve piping hot.