Soaked raw cashews blend into a silky, luxurious base for this sauce, brightened with fresh lemon juice and deepened with nutritional yeast for that unmistakable savory, cheesy edge. Garlic bloomed in olive oil and a hit of warm vegetable broth build real depth before everything gets blitzed until glossy and completely smooth. A quick pass through a fine-mesh strainer and a few minutes on the stove is all it takes to thicken the sauce into something that clings to every noodle instead of pooling at the bottom of the bowl. Finished with a sprinkle of fresh parsley and tossed straight into hot pasta, it's rich, creamy, and craveable without a trace of complexity in the method. This one's an easy favorite to build a plant-based pasta night around.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.
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