Vegan Sun-Dried Tomato Mac and Cheese

Vegan cashew and sun-dried tomato macaroni and cheese with a crunch sourdough bread crumb and cheddar potato ship crust. Serious vegan comfort food!
For the sun-dried tomato cashew cheese

Combine about 1 cup of unsalted raw cashews, 4 ounces Trader Joe's vegan cream cheese, juice from 1 lemon, 1 teaspoon Dijon mustard, 1/4 cup nutritional yeast, 1/4 teaspoon cayenne pepper, 1/2 clove chopped garlic, and 3 to 4 sun-dried tomatoes in a food processor or blender. Add a couple tablespoons of water and blend until very smooth (adding more water if necessary). You want this to still be fairly thick.

This makes a great dip or spread on its own. But to make the Mac and cheese, stir the desired amount of cashew cheese into cooked vegan elbow pasta (cook according to box instructions). 

For the Bread Crumb Topping:

Blend 1 slice of sourdough bread with 1/2 cup of Earth Balance cheddar potato chips till they are just crumbs. Toss with 1 tablespoon melted Earth Balance vegan butter and 2 teaspoons fresh thyme leaves. Pour Mac and cheese into a casserole dish and top with the crumb topping. Bake in a preheated 450 degree oven for about 10 to 15 minutes until top is golden.