In large skillet add onions and garlic with a 1/4 to 1/2 cup broth. Cook for about 5 minutes until onion is tender. Cook until most of the liquid has evaporated.
In blender, I use a Vitamix, add onions, garlic, cashews, lemon, salt, pepper, nutritional yeast, and turmeric. Start by adding 3/4 cup of vegan broth blend on high for a couple of minutes. Add broth to reach a creamy and smooth consistency. If need add more broth.
Pour sauce into medium bowl. Add nutmeg and more salt and pepper if needed, stir together.
Cook gluten free pasta according to directions. Pour sauce over pasta and top with fresh basil.
I used gluten free red lentil pasta for this dish. Remember, make it your own, have fun in the kitchen, and infuse some veggies!