Add cashews, soy milk, nutritional yeast, salt and pepper, corn flour, Dijon mustard, lemon juice, tahini, smoked paprika and garlic to a food processor or blender. Process until smooth and creamy. Taste, and season with more salt and pepper as needed

Cook the macaroni in boiling salted water until al dente. Drain and reserve 1/2 cup of the cooking water

Pour creamy sauce into a saucepan and warm gently over medium heat. Toss through cooked macaroni and enough reserved cooking water to thin out the sauce so that it coats all the pasta

Sprinkle with chopped parsley and serve immediately