Boil your pasta in salted water until al dente, then drain. Reserve a splash of the starchy water for the sauce if needed.

While the pasta cooks, blend or whirl the cashews with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, and a pinch of salt until silky smooth. If the blender is shy, add a little extra milk.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant—about 30 seconds. Don’t let it brown; we’re going for aroma, not a burnt disaster.

Pour the creamy cashew blend into the skillet. Stir and simmer for 2–3 minutes until it thickens a touch. If it’s too thick, whisk in a splash of the reserved pasta water.

Season with salt, pepper, and chili flakes if you’re using them. Toss in the cooked pasta and toss until every noodle is coated in glossy, dreamy sauce.

Turn off the heat, finish with lemon juice for brightness, and fold in chopped parsley or basil. Serve hot and revel in the smooth drama on your plate.