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Cook pasta according to package directions. After draining, rinse quickly with lukewarm water (to prevent it from clumping together) and set aside.
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In the same saucepan, warm the vegetable oil over medium heat, then add the red onion. Cook until the onion is translucent, about 5-7 minutes. Add garlic, and cook for an additional minute.
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Add a couple tablespoons of the non-dairy milk, then the cashew cheeze. Stir until combined, adding more milk to thin, a tablespoon at a time, until it is a creamy sauce consistency, about 1/4 cup milk total. Add pasta, toss to coat. Taste, and add salt as needed. Serve immediately.