Soak the cashews: Start by soaking 1.5 cups of raw cashews in boiling water for 15 minutes. Drain and set aside.

Blend the cheese sauce: In a blender, combine the soaked cashews, 1.5 cups of almond milk, 0.5 cup of nutritional yeast, 1 tablespoon each of lemon juice, apple cider vinegar, and Dijon mustard, along with 1 teaspoon each of garlic powder and onion powder, 1 teaspoon of salt, 0.25 teaspoon of smoked paprika, and 1 tablespoon of olive oil. Blend until smooth and creamy.

Combine in the Crockpot: In your Crockpot, add 12 oz of dry elbow pasta, 3 cups of water, and the freshly blended cashew cheese sauce. Stir gently to ensure all the pasta is coated.

Cook on low: Cover the Crockpot and let it cook on low for 1.5 to 2 hours, stirring once halfway through.

Thicken and serve: Once the cooking time is up, let the dish sit uncovered for 5 minutes to help thicken the sauce. Stir well before serving.