Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 6-8 minutes. Stir occasionally to prevent sticking.

While the macaroni is cooking, prepare the cheese sauce. In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little more almond milk to reach your desired consistency.

Once the macaroni is cooked, drain it and return it to the pot. Add the blended cheese sauce to the pot with the macaroni. Stir well to combine, ensuring that the pasta is fully coated with the sauce.

Heat the pot over low heat for a few minutes, stirring continually to warm the sauce and make it even creamier. (Optional: Add a little olive oil for extra richness.)

Taste and adjust seasoning if necessary, adding more salt, pepper, or nutritional yeast for a cheesier flavor.

Serve warm, garnished with additional nutritional yeast or fresh herbs if desired.