In a blender, add the soaked cashews, boiled veggies, coconut milk, nutritional yeast, lemon juice, mustard, salt, pepper, cumin powder, smoked paprika, cayenne, garlic powder, olive oil, tapioca, and nutmeg. Blend until smooth and silky. Transfer to a saucepan and cook on medium heat. Bring to boil, stirring continuously, add some pasta water if the sauce is too thick and set aside.