Cook the noodles according to the instructions on the box.
FOR THE CHEESE SAUCE
Drain and rinse the 1 ½ cups of soaked cashews and put in a high-powered blender. Add the 1/3 cup nutritional yeast, garlic clove, 1 tbsp smoked paprika, 2 tbsp lemon juice, ½ cup vegan buffalo sauce, ½ cup vegan ranch dressing, ½ cup plant milk, and salt to taste. Blend on a high speed for approximately 2 minutes, stopping to scrape the sides at 1 minute. If the sauce isn’t completely creamy, continue to blend until the cashews are totally broken down.
FOR THE JACKFRUIT AND VEGETABLES
In a large skillet, heat the oil on medium-high heat until it spreads in the pan and has a sheen.
Add the onion, celery, and jalapeno and stir to coat in the oil. Cook for 4 minutes then add the jackfruit and stir well. Cook for 4 minutes, add the garlic, and cook for another 2 to 3 minutes, or until the jackfruit begins to brown on the edges. Salt and pepper to taste.
Drain the pasta and place in a large mixing bowl. Add the buffalo cheese sauce and the jackfruit mixture and stir to combine. Finish with minced cilantro if desired.