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In a large pot, cook elbow noodles according to package instructions.
In a small sauce pan or pot, boil cashews for about 10 minutes. Once done, drain and rinse under cold water.
In a high powered blender or blender cups, add water, onion powder, garlic powder, smoked paprika, salt, hot sauce, lemon juice, peppers, nutritional yeast, cashews, and tofu. Blend until smooth. It may take 1-2 cycles and you may need to add another ½ cup more water to get it to very smooth.
Heat sauce over the stove top if serving right away before adding to cooked noodles or if prepping out, add right to cooked noodles in a baking dish and mix to fully coat.