Vegan Pasta Al Limone

0 After soaking your cashews, make a cashew cream. Drain the cashews and add them to a blender. Then add the non-dairy milk to the blender with a pinch of salt and pepper. Blend on high until completely smooth. It may take a few minutes, depending on your blender. Set the cashew cream aside. 
1 Cook the pasta according to package directions, making sure to reserve some pasta water before you drain the pasta.
2 Heat a large skillet on medium high and add the lemon juice and lemon zest. 
3 Add the cashew cream you made to the skillet, and whisk to combine with the lemon juice and zest
4 Reduce heat to medium low and simmer the sauce for 1-2 minutes it should thicken a bit. 
5 Add the vegan butter a little at a time to the sauce, whisking until it has all melted into the sauce. 
6 Add the vegan Parmesan to the sauce, then continue whisking until the Parmesan has melted into the sauce. 
7 Taste and adjust seasoning, adding black pepper and salt if needed. I always add pepper, but sometimes the Parmesan is salty enough or you just need a bit of salt. It will be pretty tart, but that will work when the pasta/pasta water is added. 
8 When the pasta is cooked and drained, add the pasta to the skillet and toss to start to coat, now add a little of the pasta water at a time until the sauce is the consistency you want. 
9 It should be very creamy. Taste again and adjust seasonings. Serve immediately with chives if desired.