Vegan Cacio e Pepe Mac and Cheese

1. Soak 1 cup of cashews for the sauce: either overnight, or flash-soak them in water you've boiled for at least 1 hour. 
2. Cook your pasta according to the instructions on the box - drain, do not rinse. 
3. Start by making the vegan parmesan. Combine 1/4 cup raw cashews, 3 tbsp nutritional yeast, 1/2 tsp garlic powder, and kosher salt to taste in your blender. Blend just until a fine powder is achieved. Be careful not to overblend, as it will become thick and sticky. Set the parmesan aside. 
4. Now, make the sauce. Add the soaked cashews, 1/4 cup nutritional yeast, juice of one lemon, 1 tbsp olive oil, 3 garlic cloves, salt, pepper, 1/4 tsp turmeric, and 1/4 tsp cumin to the same blender. Blend to incorporate the ingredients slightly. 
5. Add 1/2 cup unsweetened almond milk and blend until the sauce is completely smooth. Season to taste with salt and pepper. If you'd like to add a bit of a kick, you can add 1/4 tsp paprika. 
6. Add the finished sauce to your cooked pasta. Mix until the sauce is well incorporated into the pasta and its crevices. 
7. Top with the prepared vegan parmesan, mixing it into the pasta. Reserve some of the parmesan for topping before serving. 
8. Serve with freshly ground black pepper and additional vegan parm. Enjoy!