Place cashews in a small bowl, cover with water and soak at least 4 hours.
Cook pasta according to package directions until al dente. Preheat oven to 350F.
Heat 1 tablespoon olive oil in a small skillet on medium-high heat. Add onion and sauté about 5 minutes until lightly browned. Add garlic, sage and thyme, stir and cook about 60 seconds, then remove from heat. Place drained cashews, onion mixture, pumpkin, mustard and nutrition yeast in a blender and blend into a smooth puree. Season with salt and pepper to taste.
In a large bowl, combine the “cheese” mixture with the pasta until evenly coated. Spread evenly into a large baking dish coated lightly with oil. Bake 20-25 minutes until the top is lightly browned.
In a small bowl, combine the panko, Italian seasoning, 1 tablespoon of olive oil and a little salt. Sprinkle evenly over the macaroni. Turn on the broiler, place the macaroni underneath and brown about 60 seconds, being careful not to burn it.