Soak the cashews in boiling water for about 10-15 min. Then, drain and set aside. Also, cook your noodles al dente and pre-heat the oven to 375º.
Transfer the cauliflower florets to a large pot alongside the carrots and potatoes. Cover with water and bring to a boil. Keep simmering for about 15 minutes or until the vegetables are tender. Then, drain well.
Using a fork or tong, carefully remove about 2 cups of cooked cauliflower from the vegetable mix. Set aside (they will be combined within the sauce later).
Transfer the drained cashews and remaining vegetable mix to a blender alongside the nutritional yeast, apple cider vinegar, clove of garlic, salt and milk. Blend on high until smooth and uniform. Adjust salt to your taste.
Combine the al dente noodles with the 2 cups of cauliflower florets that you set aside and pour the cheddar sauce over. Stir to combine and transfer to a large baking dish.
In a medium bowl, combine the crispy topping ingredients and distribute over the whole dish.
Bake for 25-30 min or until golden brown. Can also do a few minutes on broil at the end (watch closely). Let the mac and cheese sit for about 10 minutes before eating, enjoy!