Drain the soaked cashews and place them in a high-speed blender along with plant-based milk, nutritional yeast, lemon juice, and a pinch of salt. Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes. Set aside.
Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and just turning golden—be careful not to burn it, as burnt garlic turns bitter.
Pour the blended cashew mixture into the saucepan with the garlic. Stir well and cook over low heat for about 3-4 minutes, allowing the sauce to warm up and thicken slightly. You will notice the aroma become cheesy and savory during this process.
Taste the sauce and adjust with additional salt or lemon juice if needed. It should be velvety, flavorful, and bright. If the sauce is too thick, add a splash of extra plant-based milk to loosen it.
Cook your pasta in a large pot of salted boiling water until al dente, following package instructions—usually about 8-10 minutes. Drain and reserve about half a cup of pasta water.
Add the drained pasta to the saucepan with the warm sauce. Toss gently to coat every strand of pasta thoroughly in the creamy Alfredo. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
Serve immediately while hot, garnished with freshly ground black pepper or chopped herbs if desired. Enjoy the rich, velvety, cheesy vegan Alfredo with your favorite vegetables or protein additions for a complete meal.
