Place the cashews in a bowl or jar, cover with water, and set aside for about 2 hours.

Heat the oven to 350 degrees.

Heat water in a large pot and bring to a boil. Add the pasta and cook for about 11 minutes, or according to package directions.

Peel and chop the carrot into large chunks. Chop the onion and cauliflower, and place all in a high-powered blender, such as a Vitamix. Add the garlic, nutritional yeast, and salt. Drain and rinse the cashews, and add them to the blender.

When the pasta is finished cooking, drain all of the water except for 2 cups. Add these 2 cups to the blender, and blend on high for a few minutes.

Add the veggie/cashew sauce and green chiles to the cooked pasta, and stir together.

Place the almonds in a food processor and process on high until the almonds are well ground. Then add the oats and pulse a few times until the oats are chopped.

Pour the pasta into a casserole dish, and sprinkle the almond mixture on top.

Cover and bake at 350 degrees for 30 minutes, until slightly bubbly.