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Heat a large pan over medium heat. Melt the vegan butter then add the diced onion and fry with a pinch of salt until translucent.
Add the corn and fry for around 5-6 minutes with the onions until softened.
Add in the garlic and fry for a further minute or so. Place the pasta onto a boil with plenty of salt.
Tip the cashews and corn mixture into a blender with the miso, nutritional yeast and soy milk. Blend until completely smooth then season to taste (don’t add too much salt as you’ll be adding salty pasta water to the sauce later).
Fry the vegan butter and olive oil in a frying pan over a medium low heat. Add the black pepper and fry until sizzling and aromatic.
Add the pasta sauce to the pan with plenty of pasta water and stir to emulsify. Drop in the cooked pasta and stir it all together until creamy and saucy (more pasta water helps form a loose sauce that clings to the pasta).
Serve with more nutritional yeast or vegan parmesan and enjoy!