• Start by soaking the cashews in hot water for 20 minutes then drain. (If you have a really powerful blender you can skip this step).
  2.5 cups cashews
• Bring a large pot of water to a boil and season with a few heavy pinches of salt, it should taste like the sea. Boil the pasta until al dente following the package direction the drain in a collander.
  3/4 lb short shape pasta rigate
• Meanwhile peel and dice the onion into large chunks. Preheat a sauce pan over medium heat with a light drizzle of olive oil and sautée the onion with a pinch of salt until softened and starts to get a golden color around the edges.
  1 yellow onion
• Transfer the onion to the blender bowl together with the cashews, water, lemon juice, mustard, garlic powder, onion powder, paprika, nutritional yeast and salt. Process until smooth and creamy.
  2.5 cups cashews, 2.75 cups water, 1/2 lemon, 1 ts dijon mustard, 1 ts smoked paprika, 3 tsp onion powder, 1/2 cup nutritional yeast, 1.5 tsp sea salt, 1 yellow onion, 1 tsp garlic powder
• Transfer the sauce to a large deep skillet and bring to a simmer. Cook for a few minutes until it starts to thicken. Remove from heat and add the cooked pasta to the sauce. Toss to coat well all over. Taste and adjust seasonings with salt and freshly cracked pepper to your taste.
  3/4 lb short shape pasta rigate

Make the Bread Crumb Topping

• Preheat a skillet over medium heat with the olive oil. Add the panko bread crumbs and toss to coat well. Toast for a few minutes until golden brown to your liking. Season with sea salt flakes and sprinkle over the mac and cheese.
  1 cup panko bread crumbs, 2 Tbsp olive oil, Sea salt flakes to taste