Drain the soaked cashews and add them to a blender along with nutritional yeast, lemon juice, chopped garlic, warm almond milk, and olive oil. Blend until completely smooth and creamy, about 30 seconds. Set aside.
Cook your pasta in salted boiling water until al dente, following package instructions—about 10 minutes. Drain and set aside.
Warm a sauté pan over medium heat, then add a teaspoon of olive oil. Once shimmering, add the minced garlic and cook gently for about 30 seconds until fragrant and just beginning to turn golden.
Pour the blended cashew sauce into the pan with garlic. Warm gently over low to medium heat, stirring constantly, for 2-3 minutes until hot and slightly thickened. Do not boil vigorously.
Taste the sauce and season with salt and freshly cracked black pepper as desired. For a bright kick, squeeze in a little more lemon juice if needed.
Add the cooked pasta to the sauce, tossing gently to coat each strand evenly. Let it sit off the heat for a minute so the flavors meld and the sauce thickens slightly.
Serve immediately, garnished with extra nutritional yeast, fresh herbs, or a drizzle of olive oil for an inviting, vibrant dish.
