Preheat oven to 400°.
Cook the Mahatma Jasmine Rice in the water according to the package instructions.
While the rice is cooking, place the carrots, onion, sweet potato, cauliflower and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, lemon juice, garlic, mustard, onion powder, garlic powder, salt, and cayenne. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
Poor the mixture into a small casserole dish. Gently fold in the cooked rice and the chopped spinach.
Cover the dish with aluminum foil and bake for 30 minutes.
Serve hot with crackers, tortilla chips, or cut vegetables.