Combine cashews and boiling water in a medium bowl then let sit about 15 minutes or until cashews are starting to soften,
Meanwhile, cook your Al Dente pasta according to the package instructions.
After the 15 minutes, combine cashews and water from the bowl in step one along with nutritional yeast, dijon, garlic, salt and pepper in a high-speed blender then pulse until extra smooth.
Drain pasta then place it back in the pot. Add the vegan alfredo sauce from step three and stir until the pasta is well coated.