Step 1

Cook pasta of choice.

Step 2

In a blender, combine garlic, cashews, plant-based milk, olive oil, lemon juice, nutritional yeast, and onion powder. Blend until smooth and creamy.

Step 3

Drain pasta, reserving at least 1 cup of cooking liquid.

Step 4

Transfer pasta back into the pot, add veggie add-ons and top with the creamy garlic pasta sauce. Add ¼ cup of pasta water to start. Over medium heat give everything a toss, and add more pasta water as needed to create a silky sauce. Taste and add salt, pepper, and spice as needed.

Step 5

Serve and garnish (I used fresh parsley).

Step 6

The sauce will keep for 3-5 days in the fridge. It will thicken, simply thin with reserved pasta sauce during next use, or vegetable broth if using over veggies without pasta.