Place cashews in a bowl and pour boiling water over them and soak for 15+ minutes.
Chop all the veggies so they're ready to go.
In a large skillet on medium heat, sauté red onion, spicy veggie sausage, and chili fresco in a drizzle of water or oil. Once onion is softened, add in broccoli and garlic, stirring occasionally. When broccoli is desired softness, stir in peas and bell pepper and cook for another minute, then turn off heat.
Meanwhile, bring a large pot of water to a boil and cook 14 oz of shells (or other type of pasta) according to package directions until al dente. Don't overcook! Once al dente, strain water (reserving a few tsp of pasta water) and add pasta back to pot. Toss with 1 tsp pasta water at a time to prevent pasta from getting clumpy.
While everything cooks, strain water from cashews using a strainer. Place cashews, 2 cups plant milk, and everything else under "Creamy Cajun Sauce" in a high speed blender and blend until smooth.
Pour Creamy Cajun Sauce over pasta and stir to coat evenly. Mix in cooked veggies. Taste, adding any more salt, pepper, or spices it may need. Enjoy!