Truffled White Vegan Macaroni and Cheese

1 Soak the cashews, either in cold water for 8-12 hours or in boiling water for about 30 minutes.
2 When ready, drain the cashews and add them to a blender. 
3 Squeeze as much liquid out of the tofu as you can with your hands over the sink. Then break it up and add that to the blender as well.
4 Then add the non-dairy milk, the nutritional yeast, garlic powder, salt, pepper and agave to the blender.
5 Blend on high, scrapping down the sides as needed, until the sauce is completely smooth. It may take a few minutes. If you are having a hard time blending, add a splash more milk. Set aside.
6 Cook the macaroni according to package instructions. Drain and return it to the pot.
7 Pour the "cheese" sauce over the pasta and toss to combine. Taste and adjust seasonings. I usually add more salt and pepper. 
8 Add the truffle oil and stir to combine. Serve.