Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Once boiling, add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, carefully drain the pasta in a colander and return it to the pot, setting it aside.

While the pasta cooks, gather your blender and combine the soaked raw cashews, unsweetened almond milk, nutritional yeast, vegan butter, garlic powder, onion powder, Dijon mustard, lemon juice, and smoked paprika. Blend on high until completely smooth and creamy, about 1-2 minutes.

With the cheese sauce ready, pour it over the drained macaroni in the pot. Gently stir to combine until every piece of pasta is generously coated. Place the pot over low heat and warm the mixture for about 2-3 minutes, stirring occasionally.

Transfer your creamy vegan mac and cheese to a serving dish, and consider sprinkling breadcrumbs for crunch, adding chopped fresh parsley, or incorporating steamed vegetables like broccoli or peas.

Dish out servings of your creamy vegan mac and cheese while still warm. Store leftovers in an airtight container in the refrigerator and reheat with a splash of almond milk.