The wonderful Lexi van Dyck shared this recipe for super fast cashew Mac and cheese sauce.
1/3 cup raw cashews
1/3 cup mozzarella-style daiya shreds
2-3 tbsp nutritional yeast
1 pinch salt
Place cashews, daiya, nutritional yeast, and salt in a food processor. Add approx 1 tbsp water and turn processor on to high. Occasionally stop to scrape sides of food processor so everything is blended evenly. If it is not blending, or if it is coming out too thick, slowly add additional water. When sauce has reached desired consistency, serve over cooked macaroni noodles.