Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package directions until it’s al dente (firm to the bite).

Drain the pasta and set aside.

Step 2: Make the Vegan Cheese Sauce

While the pasta is cooking, make the cheese sauce. In a blender, combine the soaked and drained cashews, unsweetened almond milk (or other plant-based milk), nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric (if using), salt, and pepper.

Blend until the mixture is completely smooth and creamy. This may take a few minutes, depending on the power of your blender. Scrape down the sides of the blender as needed. If the sauce is too thick, add water, a little at a time (about 1/4 cup), until it reaches your desired consistency. It should be thick but pourable. Taste and adjust seasonings as needed.

Step 3: Heat the Sauce

In a large saucepan, heat the olive oil over medium heat.

Pour the blended cheese sauce into the saucepan.

Cook, stirring constantly, until the sauce is heated through and slightly thickened, about 5-7 minutes.

Step 4: Combine Pasta and Sauce

Add the cooked and drained pasta to the saucepan with the cheese sauce.

Stir well to coat the pasta evenly with the sauce.

Step 5: Serve

Serve the Vegan Mac and Cheese hot.