# What You’ll Need:
→ Pasta
01 - 225 g elbow macaroni (use gluten-free if needed)
→ Vegan Cheese Sauce
02 - 1 cup raw cashews, soaked in hot water for 10 minutes
03 - 1 cup unsweetened almond milk
04 - 1/4 cup nutritional yeast
05 - 1 tbsp lemon juice
06 - 1 tbsp Dijon mustard
07 - 1 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp turmeric (for color)
11 - Salt and pepper, to taste
# How to Make It:
01 - Cook the pasta according to package instructions. Drain and set aside.
02 - Drain soaked cashews and add them to a blender with almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.
03 - Blend until smooth and creamy, scraping down the sides as needed.
04 - Return the drained pasta to the pot over low heat. Pour the vegan cheese sauce over the pasta and stir until heated through and well coated.
05 - Adjust seasoning if needed. Serve hot.
