This creamy, dairy-free pasta gets its silky body from soaked raw cashews blended smooth with vegetable broth, nutritional yeast, and a bright hit of lemon juice, then simmered with garlic in olive oil until it turns glossy and rich. Starchy pasta water is whisked in at the end to loosen the sauce until it clings to every strand and pools loosely in the pan. Finished with a scatter of fresh parsley and a dusting of vegan parmesan, it eats like classic Alfredo without a drop of cream or a wedge of real cheese in sight. The nutritional yeast and blended cashews do the heavy lifting here, giving the sauce that same savory, cheesy depth you're chasing in a comforting bowl of noodles. Because the base comes together entirely from pantry staples like broth, garlic, and citrus, it's easy to build this into a gluten free dinner rotation — just cook your pasta of choice to al dente and toss. It's the kind of weeknight dish that feels indulgent but comes together in under an hour, no special equipment beyond a blender required.
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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.
Transfer the drained cashews to a high-speed blender. Add the vegetable broth, nutritional yeast, lemon juice, onion powder, 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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