Step 1

Cook the spaghetti in a large pot of salted water according to package instructions.

Step 2

Drop the chopped asparagus into the water for the last minute of cooking.

Step 3

Drain, reserving about 1/2 cup of the pasta water.

Step 4

In a large skillet (or the same pot the pasta cooked in), warm the olive oil over medium heat. Add the garlic and sauté for 1 minute.

Step 5

Sprinkle the flour on top of the oil and whisk until smooth.

Step 6

Slowly pour in the cashew milk, a little at a time, and whisk constantly until smooth. Once you've added all the milk, increase the heat to medium-high and bring the sauce to a simmer. Cook for 2-5 minutes, until it thickens somewhat.

Step 7

Remove the pan from heat and stir in the salt, black pepper, lemon zest and juice, crushed red pepper and chopped parsley. Also stir in the vegan parmesan cheese, if using.

Step 8

Now add the drained pasta and asparagus to the skillet and toss with the sauce until the noodles are well coated. If needed, stir in some of the reserved pasta water until a desired consistency is reached.

Step 9

Serve with additional fresh parsley and more parmesan cheese, if desired. Enjoy!