Soak the cashews in four cups of water for at least two hours. If short on time, bring water to a boil, then turn off heat and let the cashews sit in the hot water for thirty to forty-five minutes.
Drain the cashews and place in a high-powered blender. Add the garlic, nutritional yeast, almond milk, jalapeño, turmeric, paprika, onion powder, dijon mustard, salt, and a few cracks of black pepper. Blend until smooth and creamy. Adjust thickness with more almond milk if needed.
Cook the pasta according to package instructions until al dente. Drain and return to the pot.
Pour the creamy cashew cheese sauce over the hot pasta and stir to combine. Taste and adjust seasoning if necessary!
Garnish with freshly ground black pepper and enjoy your delicious creation!
