Preheat your oven to 200
Boil your gluten free macaroni until cooked, this usually takes about 8 minutes.
Drain your pasta and put to one side
To a blender add your soft cashews, nutritional yeast, corn flour, cumin, chilli & water. (If you eat garlic you might like to add a very small amount of garlic paste at this stage too)
Blend until your mix is smooth & creamy - this is your Cashew 'Cheese' sauce!
Place your gluten free macaroni in a casserole dish & pour your cashew cheese sauce on top.
Mix it in thoroughly. (If you like a more gooey, oozy macaroni cheese, don't be afraid to put more sauce on!)
Top with a mix of grated vegan cheese & of course your crushed Mesa Sunrise for that delicious, textured Mac and Cheese crunch!
Bake in your preheated oven for around 15 - 20 minutes until golden.
Remove from the oven & serve with some chopped coriander on top (optional)