Mac & Cheese - no soy, no dairy, gluten free, delish!

Before changing to a plant based diet, we used to eat a big pan of mac and cheese every week.  It was comfort food for me.  I felt determined to find a healthy alternative to this family favorite and came up with this recipe that doesn't call for nutritional yeast, soy or other seasoning additives which are high in glutamic acids - which result in a bad case of hiccups or heartburn and indigestion.  See what you think!  I wonder how long before I see a version of this recipe on some other plant based site!  :P

Mac & Cheese plant-based style

24 oz GF brown rice macaroni
3 cups cauliflower, chopped
4 cloves garlic, chopped
1 onion, chopped
2 cups raw cashews, toasted (toasting is very important for the flavor)
2 T vinegar
1/2 tsp turmeric
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1-2 tsp salt - add to desired taste after blending "cheese" 

Boil macaroni according to directions on package, drain and set aside.  While macaroni is cooking, steam cauliflower, garlic and onion in covered pan with 2-3 cups of water (reserve liquid after cooking).  Once cauliflower is very tender, drain and reserve liquid.  Allow to cool slightly while toasting cashews: In a saute pan, heat cashews until golden - stirring continually to prevent burning.  Remove from heat.  Place cauliflower mixture, cashews and remaining ingredients, except salt, in a high speed blender or food processor.  Add 1 cup of reserved cooking liquid to begin blending.  Add additional liquid to thin "cheese" to desired consistency.  If necessary, add extra hot water.  Blend until very smooth and creamy.   Add 1 teaspoon of salt, taste and add additional salt as desired.  Toss macaroni with "cheese" mixture and serve.  Left overs keep in the refrigerator and heat up well in a microwave or on the stove top with a little almond milk added.