Soak cashews in water for four hours, or overnight.

Preheat oven to 325 degrees Fahrenheit.

Place cooked noodles into greased eight- by eight-inch square or nine-inch round baking dish.

Mix together vegan butter and flour over medium-high heat until it forms a paste.

Add milk and stir until thick.

Add in cashews, tomato paste, soy sauce, and spices.

Process mixture with an immersion blender until completely smooth and creamy.

Pour sauce over noodles and cover with foil.

Bake for 20 minutes.

Remove from oven, sprinkle bread crumbs over noodles and place back in the oven, uncovered, for an additional 15-20 minutes.