To make the cheese sauce, combine cashews, nooch, onion and garlic powder, flour and miso paste, beer, and almond milk into a blender. Blend until smooth. Set aside

If you haven’t already cooked the pasta, do so now. Place drained pasta into a large bowl and set aside.

In a small non-stick skillet, add 2 tbsps of butter to melt. Add shallots and sauté for a few minutes. Add shallots along with the cheese sauce into the bowl containing the pasta. Adjust seasoning with salt and pepper to your taste and stir to combine. If you like your mac-n-cheese a little more creamy, just add more almond milk. Pour mixture into a large baking dish

Preheat your oven to 400 degrees. Combine melted butter with the panko crumbs. Sprinkle the crumbs over mac-n-cheese and bake for 15-20 minutes or until the crumbs are crispy and brown. Let cool for 5 minutes before serving.