Place the cashews in a bowl and cover with water. Set aside for 1-2 hours. Or, if you forget like I do, cover them with boiling water and set aside for 30 minutes. Rinse and drain.

In a large blender or Vitamix, place all ingredients except the macaroni, and blend until creamy.

Boil water in a large pot, and add the macaroni shells. Cook according to package directions.

Drain the water, place the shells back in the pot, and pour the cashew sauce on top. Serve immediately. Shells will keep refrigerated for about 3-4 days.