Soak the cashews. Add 1 cup raw cashews to a bowl and cover with hot water. Soak 20–30 minutes (or simmer for 10 minutes if you’re in a hurry). Drain and rinse.

Cook the pasta. Boil your pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.

Blend the base. In a high-speed blender, combine soaked cashews, 1 cup vegetable broth or water, 2–3 garlic cloves, 2–3 tablespoons nutritional yeast, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1–2 tablespoons lemon juice, 1/2 teaspoon onion powder (or sautéed onion), 1/2–1 teaspoon salt, and black pepper. Blend until completely smooth and silky.

Adjust consistency. If it’s too thick, add more broth or pasta water, a splash at a time. Aim for a pourable, creamy sauce that coats a spoon.

Add umami (optional). Blend in 1 teaspoon white or yellow miso (or 1–2 teaspoons tamari/soy sauce) for deeper flavor. Taste and adjust salt, lemon, and nutritional yeast.

Warm the sauce. Pour the sauce into a skillet over low heat. Stir until gently steaming—do not boil. If it thickens too much, loosen with pasta water.

Toss with pasta. Add drained pasta to the skillet and toss until every strand is coated. Finish with a squeeze of lemon, red pepper flakes, and chopped herbs.

Serve. Plate immediately so it stays glossy and smooth. Add cracked black pepper and a sprinkle of nutritional yeast on top.