Bring a large pot of salted water to a boil and cook your pasta until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of the starchy pasta water.
While the pasta cooks, drain the soaked cashews and add them into your blender along with nutritional yeast, plant-based milk, lemon juice, smoked paprika, and minced garlic. Blend until the mixture is completely smooth and creamy, about 1-2 minutes. Taste and adjust seasoning as needed.
Pour the blended sauce into a saucepan and warm over medium heat, stirring constantly with a spatula or spoon. Once it begins to bubble gently, reduce the heat to low and continue stirring until the sauce thickens slightly and becomes glossy, about 3-5 minutes.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it to a silky, pourable consistency. Stir well to incorporate the starchy water and achieve a smooth, cheese-like texture.
Add the cooked pasta to the sauce and toss gently to coat each piece evenly. Continue to cook over low heat for 2-3 minutes, allowing the flavors to meld and the sauce to cling beautifully to the pasta.
Check the seasoning and add more lemon juice or smoked paprika if desired, tasting for balance and smoky depth. The sauce should be silky, cheesy in aroma, and beautifully coated on the pasta.
Remove from heat and let sit for 1-2 minutes to allow the sauce to thicken slightly. Serve immediately while hot, garnished with extra nutritional yeast or herbs if you like.
