Step 1: Prepare the Cashews

The first and most crucial step for a silky-smooth sauce is to soften the cashews. This allows them to break down completely in the blender, creating a luscious cream without any grittiness. You have two options:

• Quick Soak (Hot Water Method): Place the raw cashews in a heatproof bowl. Boil a kettle of water and pour the hot water over the cashews until they are fully submerged. Let them soak for at least 15-20 minutes. This is the perfect method for when you’re short on time.

• Overnight Soak (Cold Water Method): For the absolute creamiest results, place the cashews in a bowl, cover them with cold water, and let them soak on the counter or in the refrigerator for 4-8 hours, or overnight.
  Once soaked, drain the cashews thoroughly and rinse them with fresh water. Set them aside.

Step 2: Cook the Pasta

Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook according to the package directions until it is perfectly al dente (firm to the bite). Before you drain the pasta, carefully scoop out and reserve at least 1-2 cups of the starchy cooking water. This water is liquid gold and essential for the final step. Drain the pasta and set it aside.

Step 3: Sauté the Aromatics

While the pasta is cooking, heat the 2 tablespoons of olive oil in a large skillet or pan over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, until it becomes soft, translucent, and slightly sweet. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Remove the pan from the heat.

Step 4: Blend the Sauce

Now it’s time to create the magic. In the canister of a high-speed blender, combine the following ingredients:

• The sautéed onion and garlic from the skillet.

• The soaked and drained raw cashews.

• The drained jarred roasted red peppers.

• The nutritional yeast.

• The fresh lemon juice.

• The smoked paprika, salt, and black pepper.

• Start with ½ cup of vegetable broth or water.

Blend on high speed for 1-2 minutes, or until the sauce is completely smooth, creamy, and velvety. If you don’t have a high-speed blender, you may need to blend for longer, scraping down the sides periodically. If the sauce seems too thick, add a little more vegetable broth or water, one tablespoon at a time, until you reach your desired consistency.

Step 5: Combine and Emulsify

Return the skillet you used for the onions and garlic to the stove and set it over low-medium heat. Pour the blended red pepper sauce into the skillet.
Gradually pour in about ½ to ¾ cup of the reserved starchy pasta water, whisking continuously. You will see the sauce transform—it will become glossier, thinner, and perfectly emulsified. The starch in the pasta water helps the sauce bind together and cling beautifully to the noodles. Adjust the consistency with more pasta water if needed.

Step 6: Finish the Dish

Add the cooked and drained pasta directly into the skillet with the sauce. Use a pair of tongs to gently toss everything together until every piece of pasta is evenly and generously coated in the creamy red pepper sauce. Let it simmer gently for a minute or two to allow the pasta to absorb some of the flavorful sauce. Taste one final time and adjust seasoning if necessary, adding more salt or a pinch of pepper.