At the same time, add the cashews to a medium saucepan, cover with water then bring to a boil. Reduce heat to a simmer and simmer for 10-15 minutes, which will soften the cashews.

Meanwhile, heat 2 tablespoons of the butter in a large, deep skillet over medium heat. Once melted, add the onion, garlic and smoked paprika and sauté for 2-3 minutes. Then add the remaining butter, along with the milk and bring the mixture to a slow simmer.

Slowly whisk in the nutritional yeast, salt, pepper and red pepper flakes, then remove from the heat.

Once the time is up for the cashews, drain them, then immediately transfer to a high-power blender. Pour in the cheesy milk mixture, then blend together for 1 minute.

Pour the sauce back into the skillet, then add in the cooked pasta and stir to combine. The sauce will thicken as it cools a bit, but if it seems really runny, heat the sauce and stir frequently until it thickens a bit.

Last, sprinkle the panko over top, then place the skillet under the broiler and broil for 2-3 minutes until the breadcrumbs are golden brown on top. Enjoy!