• In a medium heatproof bowl, place 2 cups of cashews, and set aside.
• On the stove over medium high heat, boil almond milk for 2-5 mins, stirring consistently to prevent sticking. Pour milk over cashews and let sit for 15 minutes.
• Drain off and reserve about 1/2 the liquid off of the cashews after the timer goes off.
• Dice and chop up your garlic and onion. In a small saute pan over medium heat, pan roast those in about 1-2 tsp. of olive oil just until fragrant and the onions begin to turn translucent, about 5-7 minutes.
• In a blender or food processor, combine the soaked cashews, garlic, onion, nutritional yeast, cheese, spices above, and lemon juice. Blend until smooth, about 5-7 mins.
• If the sauce isn’t smooth enough, pour in a little more of the reserved almond milk (about ¼ cup at a time) and pulse for 2-3 mins longer in the blender. Repeat this step until desired consistency is achieved.
• Pour the sauce over the cooked pasta and toss gently to coat.

Notes:

• If any sauce remains, it will keep in a Tupperware container in the fridge for up to two weeks. It can also be frozen in a freezer safe ziplock or Tupperware for up to a month.
• If the sauce becomes too thick, you can easily thin it out by adding more almond milk or a little water when reheating (but add it about a tablespoon at a time to avoid over-thinning).