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Make the roux. In a large skillet or saucepan, heat olive oil to medium. Once it's hot, add the minced garlic and sauté for about 30 seconds, until fragrant.Then, add the flour and whisk until the olive oil has been absorbed and a paste has formed.
Whisk in the liquids. Slowly whisk in the broth, followed by the coconut milk and cashew cream. Continue to whisk until smooth.
Let it simmer. Whisk in the nutritional yeast, salt & pepper, and simmer until sauce has thickened. Adjust seasoning with salt & pepper, to taste.If you're using nut milk instead of cashew cream, allow it to simmer for a few minutes to thicken.
Toss the pasta. When pasta is cooked, drain and add the cooked pasta, with about ¼ cup of pasta water, to the sauce and stir to coat. Stir in additional pasta water, if needed.