Boil a large pot of salted water. Add medium shells and cook for 8-10 minutes until al dente, then drain.

In a large pot, add 1 tablespoon of refined coconut oil over medium heat. Sauté chopped white onion and yellow pepper for 5-7 minutes until translucent.

In a blender, combine soaked cashews, russet potato, water, drained sauerkraut, nutritional yeast, white wine vinegar, ground mustard, ground cumin, kosher salt, and black pepper. Blend until smooth.

Transfer cheese sauce into the pot with sautéed vegetables and fold in the cooked pasta. Heat on medium-low for 2-3 minutes.

In a skillet, heat 2 tablespoons of olive oil. Add panko bread crumbs and thyme; toast for 3-4 minutes until golden.

Serve the mac and cheese in bowls, topping with toasted panko and thyme leaves.