Make the Cashew Cream:

1. Soak cashews. Place the cashews in a small bowl and pour enough boiling water over them to cover. Let it soak for at least 20 minutes while you prepare the rest of the dish.

Make the Pasta:

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Set aside.
2. Blend the cashews. Drain the soaked cashews and add to a high-speed blender with ¾ cup fresh water. Blend on high for 1-2 minutes until completely smooth and creamy. Set aside.
3. Sauté aromatics. Heat olive oil in a large skillet or pot over medium heat. Add the shallot and sauté for 3-4 minutes until softened. Add the garlic, 2-3 sprigs of rosemary (whole), and red pepper flakes. Sauté for 1-2 minutes until fragrant.
4. Add beans and liquid. Add the cannellini beans, vegetable broth, and cashew cream. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
5. Remove rosemary and blend partially. Remove the whole rosemary sprigs and discard. Using a potato masher or the back of a wooden spoon, roughly mash about ⅓ of the beans against the side of the pot. This creates creaminess while keeping some beans whole for texture.
6. Add cheese and seasoning. Stir in the vegan parmesan, nutritional yeast, and lemon juice. Season generously with salt and black pepper. Let the sauce simmer for 2-3 minutes until slightly thickened.
7. Combine with pasta. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed to reach the desired consistency. The sauce should be creamy and coat the pasta beautifully.
8. Serve. Divide among bowls and garnish with fresh rosemary leaves, chopped parsley, and extra vegan parmesan. Serve immediately.