Make Cashew Cream: Place raw cashews in a saucepan, cover with water, and boil for 5-10 minutes until very soft. Drain. Transfer softened cashews to a high-speed blender, add almond milk, and blend on high for 2-3 minutes until completely smooth. Set aside.

Cook Pasta: Cook pasta in a large pot of heavily salted water according to package directions until al dente. Important: Reserve at least 1/2 cup of the starchy pasta water before draining.

Make Roux: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for 30 seconds until fragrant (do not brown). Whisk in the flour and cook for 1 minute, whisking constantly, to form a golden paste.

Build Sauce: Slowly pour in the broth while whisking constantly to prevent lumps. Once smooth, whisk in the full-fat coconut milk and 3/4 cup of the prepared cashew cream.

Simmer & Season: Whisk in the nutritional yeast, 1/2 tsp salt, and pepper. Bring to a gentle simmer, then reduce heat to medium-low. Let it bubble for 3-5 minutes, stirring, until thickened. Taste and adjust seasonings.

Toss Pasta: Add the drained pasta directly to the skillet with the sauce. Add 1/4 cup of the reserved pasta water and toss to combine. The starchy water will help the sauce become glossy and cling to the pasta. Add another splash of pasta water if needed to reach your desired consistency.

Serve: Serve immediately, garnished with fresh parsley and an extra crack of black pepper.