Soak the cashews for a least 30 minutes in hot water, the longer they soak the easier they blend.
Meanwhile, cook pasta according to packet until al dente.
Dice onion and garlic and fry in a small amount of oil until browned. Add olives and sun dried tomatoes and warm through.
Drain cashews and add vegan milk, basil and lemon juice and blend until smooth, you may add additional milk if required. Add salt and pepper to taste.
Add sauce to pan and mix in well, add the pasta and ensure it is completely coated before serving.
Serve pasta and add pine nuts to top along with some fresh basil leaves.

1/2 cup unsalted cashews
1/4 cup vegan milk of choice
8-10 fresh basil leaves
1 teaspoon lemon juice
Pinch of cracked black pepper and salt to taste
150 gram pasta of choice
1/2 cup black olives, sliced
1/2 cup sun dried tomatoes
1/2 onion
1 clove of garlic
2 teaspoon pine nuts