The Best Vegan Mac and Cheese {Gluten-Free} - The Blender Girl

Ingredients

• 1 pound (454g) gluten-free elbow macaroni
• 5 tablespoons extra-virgin olive oil
• Celtic sea salt
• 4 cups (220g) diced shiitake mushrooms (or cremini)
• 1 tablespoon wheat-free tamari
• 1 tablespoon finely chopped fresh thyme
• 1 cup (150g) diced yellow onion
• 1 tablespoon minced garlic (about 3 cloves)
• 1/4 cup (60ml) vegetable broth
• 2 tablespoons fresh lemon juice
• 1 cup (140g) raw unsalted cashews, soaked
• 1 cup (140g) steamed cauliflower florets
• 1/2 cup (44g) nutritional yeast, plus more to taste
• 1 tablespoon white miso paste
• 1/8 teaspoon ground turmeric
• Freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
• 2 tablespoons finely chopped chives, plus more to taste
• 2 tablespoons finely chopped green onion, plus more to taste