Mac n' Cheese

Do I even need to explain why this recipe is here?

For the sauce:
½ c raw, unsalted cashews, powdered (I powder them in a Magic Bullet - a high speed blender or a mini food processor would work too)
½ c non-dairy milk (I use soy, almond or rice or another nut milk would be great)
1 t sea salt
¼ t white pepper
¼ t onion powder
½ t rubbed sage
pinch grated nutmeg
¼ c nutritional yeast
¼ c water
1 T Dijon mustard
1 T miso paste
½ pound pasta (I love to use whole wheat elbows).
Blend everything in the sauce together until creamy, cook pasta per directions given. Toss cooked pasta (cooked al dente) in the sauce, and either eat right away or put into a glass dish and bake for 20 minutes at 350 (you can make sage breadcrumbs to put on top, or add veggies to the mix, like steamed broccoli).