Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Bring a large pot of water to a boil and add the salt.

Drain the cashew nuts from the soaking water and transfer them to the bowl of a food processor or high-power blender. Add the sauerkraut, cashew milk, nutritional yeast, olive oil, flour, garlic powder, paprika, mustard powder, turmeric, salt, and pepper.

Process or blend the mixture on high speed until completely smooth and the consistency of thick cream, 5-6 minutes.

Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. Return the drained pasta to the pot.

Once the sauce is smooth, add it to the drained pasta in the pot. Stir to combine.

Pour the pasta into the prepared baking dish.

Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.

Place the buttery spread in a microwave-safe bowl. Microwave on high until melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until the crumbs are evenly moistened.

Sprinkle the cracker crumbs in an even layer over the pasta.

Bake the mac and "cheese" on middle rack of oven until edges are bubbling and the topping is slightly browned, 22-25 minutes.

Check to see that mac and "cheese" is done. Remove from oven or add time as needed.

Allow macaroni and "cheese" to rest for 15-20 minutes before serving.