Cook pasta according to package instructions. I also recommend salting the water with about 1 - 2 tsp of salt.

While water gets to a boil and pasta cooks, add the vegan butter to a saucier or large skillet over medium heat. Once the butter has melted add in the garlic and stir, cooking for 1 - 2 minutes, making sure not to burn the garlic. If it's browning too fast, lower the heat.

Add in the unsweetened plant milk and cashew cream or blended silken tofu. Stir to combine.

Add in the vegan parmesan or nutritional yeast and Italian seasoning and stir to combine until the cheese has melted.

Taste and adjust sauce to your preference!

If pasta is still cooking, keep the sauce warm on low.

Once pasta is done cooking, add it to the sauce. Reserve the pasta water and add some as needed to thin and emulsify the sauce to your preference. Toss the pasta in the sauce to coat it. Add a squeeze of lemon (about 1/2 - 1 tsp worth).