Preheat oven to 400 degrees and lightly grease a 2 qt. cast iron skillet. (I used vegan butter to grease my skillet.)
Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for 5 minutes, or until fork-tender. Drain and place in a food processor or blender.
In your food processor or blender, combine the soaked and drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and 2/3 cup water and blend until smooth. Add a splash of water if needed. Pour sauce into a large bowl.
Stir the marinara sauce, onion and kale into the cheese sauce until fully combined. Spoon the sauce into the prepared skillet.
Bake for 25-30 minutes, uncovered. Garnish with sliced green onions and serve immediately with corn tortilla chips. Enjoy!