Soak the raw cashews in water for 6-8 hours, then drain and pat dry.

In a high-speed blender, combine the soaked cashews, roasted red bell pepper, water, nutritional yeast, salt, onion powder, turmeric, and optional nutmeg until smooth and creamy.

Transfer the mixture to a pot over medium heat, stirring occasionally until warmed through without boiling.

Cook your choice of pasta according to package directions, then drain.

Pour the creamy sauce over the drained pasta, mixing well to coat. Optionally, fold in any add-ins.