A rich, velvety cashew cheese sauce and golden-baked crunchy topping make this mac and cheese from the Southern Vegan cookbook completely irresistible. Serve with sautéed greens and fried tofu for the ultimate soul food meal. 

4½ cups elbow macaroni
1 cup raw cashews, soaked and drained
1 cup vegan milk
1 (15-ounce) block firm tofu, pressed
¼ cup nutritional yeast
1 teaspoon Dijon mustard
1 teaspoon tahini
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon black pepper
1 cup finely chopped roasted pecans
1 cup panko breadcrumbs
2 tablespoons olive oil

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