Soak your cashews in boiling water for 5-10 minutes. Drain after soaking.
Bring salted water to a boil on stovetop. Cook the pasta shells. Keep ¼ cup of cooked pasta water and drain the rest. Set pasta aside.
While the pasta cooks, pour all of your cheese sauce ingredients (everything except the pasta shells) into the blender and blend until smooth.
½ cup raw cashews, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoon salt, Juice of ½ lemon, 1½ cups water, 1 teaspoon liquid smoke or smoked paprika, ¼ cup nutritional yeast, 1½ teaspoon corn starch, 1 tablespoon vegan butter
Pour cheese sauce into a pan on low/medium heat and stir constantly until it thickens (about 5 minutes). To make extra decadent add another tablespoon of vegan butter to cheese sauce and let melt.
Once cheese sauce is thickened, add the pasta, pasta water and mix it all together. If it thickens too much, add a drop of water until you get the consistency you desire
8 oz of dry pasta shells
Add steamed broccoli, salt and pepper if needed and Enjoy!