Mac and cheese is one of America’s most beloved dishes. All variations—gooey or fried, decorated or plain—are welcome. Noodles draped in melted cheese and dairy; it’s a simple scoop of carb heaven. But where do you start when you need a vegan option? Why, with cheese sauce, of course. Think of it this way: Most dry pastas are already vegan, so you’re halfway there. Use this cashew “cheese” sauce to guide you the rest of the way.

The bulk of this recipe involves soaked, soft cashews. The cashews become extremely tender after soaking, and they’re blended with plant-based milk and spices to create a thick, flavorful sauce. It’s amazing how soaking cashews can result in a completely different texture than their crispy, roasted counterparts. (Try adding them to soups and stews.) The fat content of the cashews lends a rich texture, the drupe has a mild flavor that’s easily manipulated with spices, and our cheesiest non-cheese friend—nutritional yeast—rounds it all out. A dash of MSG adds a subtle nod to parmesan, and all you have to do is add the macaroni.

There is the long way and the quick way, and both are effective. The long way is to put the raw cashews in a bowl and cover them with room temperature water. Let them soak for about four hours or overnight. The quick way is to throw the cashews in a bowl and then cover them with freshly boiled water. Let them soak for 30 to 45 minutes. The cashews will look puffy and pale and some will split in the middle. Other than these signs, I recommend eating one. The cashews will be very soft, but still somewhat intact.

2. Mix with the other ingredients