Boil the cashews for 30 minutes. Meanwhile melt the butter, and stir in the juice and zest from the lemon, garlic powder, nutritional yeast and turmeric.
Drain the cashews and blend with the butter mix and water. Set aside.
Season to salt, add a few peppercorns, return to the pan with the soy cooking cream, stir well, throw in the cooked pasta and heat for one minute. Serve immediately.