Vegan Cashew Alfredo Sauce

-1 Bring a large pot of salted water to a boil, and cook the pasta for about 8 minutes until al dente. It will continue cooking in the cashew sauce. Reserve 1 cup of pasta water and drain the pasta. Set aside. 
-1 In a high speed blender, blend together the raw cashews, almond milk, nutritional yeast, lemon juice and salt until smooth. 
-1 In the same pot you cooked your pasta in, heat the butter with the garlic on a low/medium flame and cook for about 5-7 minutes until fragrant. 
-1 Add in your cashew cream sauce and cook over a low flame for 1-2 minutes until fully mixed through.
-1 Add in your pasta water and pasta, and let it simmer over a low flame for about 5-7 minutes until thick and creamy. Season with black pepper as desired. 
-1 Top with fresh or dry parsley and enjoy!
-1 Leftovers can be refrigerated for up to 5 days. To rewarm, I suggest adding a little extra almond milk to your portion when warming over the stove or microwave.