Step 1

Cook the pasta according to package directions. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

In a blender combine the cashews, water, vegan parmesan or nutritional yeast, garlic cloves, granulated garlic, and salt. Blend until smooth, pausing to scrape down the sides as necessary.

Step 3

Heat a large heavy bottomed pot over medium-low heat. Add the vegan butter and when melted sprinkle over the all purpose flour. Whisk the flour into the butter and stir frequently until lightly toasted, around 3-4 minutes.

Step 4

Slowly pour in the cashew milk while whisking, so that the cream is remains smooth. Turn the heat up to medium, and let it come to a low simmer while stirring frequently. Once the sauce is warmed and thickened, add the pasta. If needed, add some reserved pasta water to loosen the sauce.

Step 5

Stir in the minced parsley if using, and add salt to taste if needed.