Place the 200g of soaked cashews, 300ml of oat milk, 2 tablespoons of nutritional yeast, 1/2 teaspoon of garlic powder, 1/4 teaspoon of turmeric, 1 tablespoon of miso paste and 1 teaspoon of sea salt into a high speed blender and whizz into a smooth sauce.
Cook your 400g of pasta to packet instructions until aldente, making sure to cook the pasta in heavily salted water. Once the pasta is cooked, drain, reserving the pasta water in a small jug or cup.
In a large mixing bowl, combine the sauce with the cooked pasta. Toss well to coat the noodles in the sauce. If the sauce seems a little thick, add a splash of pasta water, a little at a time, until the sauce reaches your desired consistency.
Serve in individual bowls with a sprinkling of the freshly chopped chives and a good helping of crispy tofu crumbles.