Add the cashews into a bowl and cover with boiling water. Let soak for about 30 minutes.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions.
Mince the garlic and add to a pan with 2 tbsp of the olive oil.
Saute until golden brown and nice and fragrant.
Pour in the white wine and cook for 3-5 minutes so the flavors blend and the alcohol cooks off. You don't want all of the liquid to evaporate, but it should not have a strong alcohol smell.
Add the mixture to a food processor with the drained and rinsed cashews, vegan parmesan, the remaining olive oil, and all of the other ingredients. Start with 1 cup of the broth and add more as needed to thin out the sauce.
Process until completely smooth, about 30 seconds-1 minute.
Taste and adjust seasonings as desired.
Pour over cooked pasta with any veggies of choice if desired and mix until the pasta is well coated.
Serve immediately and enjoy!
I used pinot grigio for this recipe, but any dry white wine will work just fine. The vegetable broth can be subbed for chicken broth or any unflavored and unsweetened non-dairy milk. This pasta is best served fresh, but it will keep in the fridge for 5 days. I recommend heating it up on the stove with a splash of milk or broth so the sauce gets nice and saucey again since it can dry out a bit in the fridge.