Drain the soaked cashews and add them to your blender along with nutritional yeast, lemon juice, garlic, plant-based milk, and turmeric. Blend until completely smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
Bring a large pot of salted water to a boil, then cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside, saving a little pasta water.
Pour the cashew sauce into a medium saucepan over medium-low heat. Whisk constantly as it heats, about 3-4 minutes, until it thickens slightly and turns glossy. The aroma of cheesy nuttiness will fill the air.
Taste the sauce and adjust with a pinch of salt, lemon, or nutritional yeast if desired. If it’s too thick, stir in a splash of reserved pasta water or plant milk to loosen it slightly.
Add the cooked pasta to the sauce in the saucepan. Toss gently with a spatula or spoon until each piece is coated evenly with the cheesy sauce.
Transfer the coated pasta mixture into a baking dish. Spread out evenly and sprinkle with a little extra nutritional yeast or smoked paprika for added flavor and color.
Bake in a preheated oven at 180°C / 356°F for 10-12 minutes, until bubbling around the edges and the top is slightly golden. The kitchen will fill with a warm, cheesy aroma.
Remove from the oven and let sit for 2-3 minutes. The sauce will thicken a little as it cools, making each bite rich and satisfying.
Serve hot, garnished with freshly ground black pepper or chopped herbs if desired. Enjoy this cozy, cheesy vegan comfort food!
