Begin preparing pasta according to package directions.
In a medium sauté pan over low-medium heat, sauté the minced garlic along with the 2 tbsp of vegan butter until fragrant and golden in color. Remove from heat once done.
Transfer the garlic and vegan butter mixture from the pan to a high-speed blender along with the remaining sauce ingredients and blend on high until completely smooth and creamy.
Once smooth, transfer the cashew mixture back to the sauté pan used earlier. Over medium-low heat to allow the sauce to warm through (also add in frozen peas if using). Stir frequently.Note- if the sauce is too thick for your preference, simply add a few splashes of vegetable broth or water to thin until you've reached desired consistency.
Be sure to keep an eye on your pasta. Once it's finished cooking, drain and set aside.
Once the sauce is warmed and the peas are cooked (if using) spoon desired amount over each serving of cooked pasta and top with a pinch of extra salt and Italian seasoning to taste. Enjoy!
Makes about 2 cups of cashew Alfredo sauce. If meal-prepping, do not mix the pasta and sauce together. Instead, simply place the sauce on top of the pasta and mix when ready to eat.