Place the macaroni, water and salt into the Inner pot and secure the lid.
Select Pressure Cook and set the time for 6 minutes.
While the pasta is cooking, make the sauce. Combine the cashews, water, nutritional yeast, lemon juice, garlic, mustard, Tabasco, salt, and cayenne in a blender. Blend at high speed until smooth. Add more salt and/or cayenne, if needed. Add extra water if the sauce is too thick.
When the cooking program finishes, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Remove the lid and add the sauce to the inner pot, and stir to combine.
If you have a Duo Crisp or Pro Crisp, you can swap for the Air fryer lid and use the grill function for 4-5 minutes to crisp up the top.