Soak cashews in hot water for 30 minutes to an hour.
Once soaked, drain, then transfer to a blender, adding lemon juice, garlic, notch, oregano, vegan milk, salt and pepper.
Blend until smooth, real smooth. It should be a thick and creamy consistency.
Slice vegan chicken into bite sized pieces (if not done already) and cook with some oil, salt and pepper according to package instructions, for about 5-7 minutes, set aside.
Cook pasta to package instructions, with a hint of salt in the water. Drain well once cooked.
Combine Alfredo sauce with the cooked vegan chicken, then add to the pasta. Coat the pasta evenly with the sauce using tongs or a pasta spoon.
Leave to set in for 5-10 minutes, then serve and enjoy!