Ingredients

• 1 1/2 cups raw cashews 
• 2 cups water or less if not using vegan cheese, see Notes
• 3 tablespoons fresh lemon juice
• 1/2 cup nutritional yeast
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1 (7-oz) bag shredded vegan cheddar cheese, optional
• 12 ounces elbow pasta

Optional breadcrumb topping

• 1 1/2 cups panko breadcrumbs
• 4 tablespoons vegan butter, melted
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat oven and prep – If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9×13 inch dish).
2. Soak the cashews – Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup. 
3. Cook pasta – Cook the pasta according to package instructions, but do not overcook. Drain and set aside.
4. Blend cheese sauce – Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high powered blender and blend until very smooth.
5. Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist. 
6. Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!