Bring a large pot of salted water to a boil.

Add the elbow macaroni and cook according to package instructions until al dente.

Drain and rinse the soaked cashews.

In a blender, combine cashews, nutritional yeast, almond milk, lemon juice, garlic powder, and onion powder. Blend until smooth.

Season the mixture with salt and pepper to taste.

Once the pasta is cooked, drain it and return it to the pot.

Pour the cashew cheese sauce over the pasta and stir to combine.

Heat on low, stirring occasionally, until warmed through.

Serve immediately, garnished with paprika if desired.