Pinch the mixture together gently to combine thoroughly season to taste with salt and pepper. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast.

If youвЂ™d like a little crunch on top, prepare the optional panko topping: Heat the broiler.

If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.) (The sauce thickens significantly as it sits. Season to taste with salt, pepper and additional nutritional yeast, if desired. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Drain pasta, then return cooked pasta to the pot.

Cook the pasta according to package instructions until al dente.

(This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy it will emulsify further.) You should have about 1 1/2 cups.

Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed.

Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching.

Add the oil to the skillet and heat over medium.

Transfer cashews to a blender and add the almond milk.

Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes.

Bring a large pot of salted water to a boil over high heat.

Easy vegan mac and cheese