Soak the cashews in water the night before. You can also soak them in hot water 30 minutes prior to cooking, but I think the sauce gets a better texture if you do it all night long.

The morning after, drain and rinse the cashews, and set aside.

Cook the pasta according to the package directions. Drain and set aside. 

Heat the vegan butter or oil in a pan, add the onion, and golden brown over medium-high heat, stirring occasionally.

Add the garlic and golden brown for 1 or 2 minutes.

Put the onion and garlic into a powerful blender with the other sauce ingredients (cashews, plant milk, nutritional yeast, lemon juice, salt, and pepper) and blend until smooth. 

Put the pasta and the sauce in a pan, stir until well mixed, and cook for 1 or 2 more minutes.

Serve it with pasta and sprinkled vegan Parmesan cheese on top, but if you feel like trying something new, feel free to add it to plenty of other dishes, such as seitan, veggies, and even potatoes.

Store the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for up 1 month (freeze before mixing it with the pasta). Thaw in the fridge overnight. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. If the sauce is too thick when you reheat it, just add some more plant milk.