Vegan Creamy Lemon Basil Corn Pasta

1 Once the cashews have soaked, make the cashew cream sauce, drain them and add them to a blender.
2 Then add the veggie broth, 1 tablespoon lemon juice, garlic and a pinch of salt and pepper. Blend on high, scraping down the sides as needed until the sauce is super smooth. It may take a minute or 2. Set aside.
3 Now cook the pasta according to package directions.
4 While the pasta is cooking, cut the kernels of corn off the cob. Then heat the olive oil in a large non-stick skillet on medium high. Then add the corn kernels and a pinch of salt and pepper. 
5 Saute, reducing heat as needed, for 3-4 minutes or until the corn has browned slightly. Remove from heat.
6 When the pasta is done, drain and return to the pot. Then pour in the cashew cream sauce you made. Toss to combine. 
7 Now add the corn, basil, remaining 1 tablespoon of lemon juice, lemon zest and a pinch of salt and pepper. Toss to combine everything. Taste and adjust seasoning. Serve!