Classic Mac and Cheese (Vegan)

1. Cook the macaroni according to package directions. Drain and set aside. 2. Drain the soaked cashews. In a high-speed blender, combine the cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric, salt, and pepper. 3. Blend until completely smooth and creamy. If the sauce is too thick, add a little more plant-based milk. 4. Pour the cheese sauce into a large pot or back into the pot used for pasta. 5. Add the cooked macaroni to the sauce and stir until evenly coated. 6. Heat over medium-low heat for a few minutes, stirring constantly, until the mac and cheese is hot and bubbling. 7. Serve immediately and enjoy.