Begin by draining your soaked cashews and placing them in a blender along with plant milk, nutritional yeast, garlic powder, onion powder, lemon juice, and a pinch of salt. Blend until completely smooth and creamy, adding a splash of water if needed to help it blend into a silky sauce.
While blending, bring a large pot of salted water to a boil and cook your pasta until al dente, about 8-10 minutes. Drain the pasta, saving a cup of pasta water for thinning the sauce later.
Heat a tablespoon of olive oil in a large skillet over medium heat. Once shimmering, add minced garlic and sauté for about 30 seconds until fragrant and slightly golden, filling your kitchen with a warm aroma.
Pour the blended cashew sauce into the skillet with the garlic. Gently warm the sauce over medium-low heat, stirring constantly, until it begins to bubble and thickens slightly, about 2-3 minutes. The sauce should shimmer and develop a cheesy, inviting aroma.
Add the cooked pasta directly into the skillet with the sauce. Toss gently to coat each strand evenly, allowing the sauce to cling and create a glossy, creamy coating around the pasta.
If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning with salt, pepper, or extra lemon juice as desired.
Cook for another minute to allow flavors to meld, then remove from heat. Serve immediately, garnished with fresh herbs or cracked black pepper if you like, and enjoy that luscious, cheesy vegan Alfredo.
