Drain soaked cashews and transfer to a blender, add in peeled and chopped garlic cloves, vegan milk of choice, nutritional yeast, lemon juice, salt and seasonings.
Pulse in a blender for 30 seconds to 1 minute, or until thick and creamy. If you need to add a bit of water do so. Taste for saltiness, and set aside.
Preheat the oven to 200 degrees, lay out an oven dish.
Bring 1 litre of salted water in a saucepan to a boil, then add in the macaroni. If you have it on-hand, drizzle in some extra virgin olive oil to help stop noodles from sticking together.
Boil the macaroni according to package instructions, I find that 9-11 minutes works best.
In the meantime, bring a smaller saucepan onto another hob; pour in the cheese sauce and add vegan cheese (and a splash of water, no more than a shot glass) then turn the heat to medium, stirring to prevent sticking.
Cook for a further 5-7 minutes to melt the vegan cheese in the sauce, then set aside.
Once pasta is cooked, drain well in a colander and transfer back to the pot it was cooked in. Pour in the cheese sauce and stir until well combined.
Transfer the coated cheesy pasta into the oven dish, smooth down with a spatula, and sprinkle on some breadcrumbs.
Cook in the centre of the oven for 30-40 minutes, or until brown and crispy on the top. Serve with your favourite sides and mains, enjoy!