Silky cashew cream does the heavy lifting here, blended smooth with nutritional yeast, lemon juice, and a savory hit of onion and garlic powder until it's rich enough to rival any classic Alfredo. Garlic gets bloomed in olive oil until fragrant, then simmered with that cashew base and a splash of starchy pasta water until it turns glossy and thick enough to coat a spoon. Toss in your noodles of choice, twirl everything together until every strand is coated, and finish with a scatter of fresh parsley and cracked black pepper. It's a comforting, restaurant-style bowl of creamy garlic pasta without a drop of dairy anywhere in sight. This one's a genuinely solid pick for a gluten free table, since the sauce itself is built entirely from pantry staples and blended cashews rather than anything wheat-based. Serve it hot, right out of the skillet, for the best texture and cling.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Soak for 30 minutes, then drain and discard the soaking water.
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, lemon juice, onion powder, garlic powder, 1/2 tsp salt, and white pepper. Blend on high for 60–90 seconds until completely smooth and no graininess remains when rubbed between two fingers.
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