Step 1

Set a pot of water and over high heat. Once at a boil, add cashews and salt and boil for 10 minutes. Next, drain cashews from the water and keep leftover cashew water.

Step 2

In a blender, add cashews, nutritional yeast, smoked paprika, tomato paste, garlic powder, fresh lemon juice, salt, dijon mustard, and 1.5 cups of the leftover cashew water. If you want the sauce to be creamier and buttery, add vegan butter (optional). Blend until smooth.

Step 3

Prepare the pasta according to the package’s instructions. Stir together cheese sauce to the pasta. Add additional salt to taste.