Drain and toss half of your pre-soaked cashews into a food processor or high-speed blender, along with the garlic. Pulse a few times, until cashews and garlic are chopped (but not processed into a paste).
Add remaining cashews, as well as enough water to reach about one inch below the cashews in your processor or blender.
Process or blend until smooth. You now have a cashew 'cream,' which will be the base for your 'cheeze.'
Boil water for pasta, and in the meantime, whisk cashew cream and remaining 'cheeze' ingredients in a small saucepan, on medium heat.
When your 'cheeze' has thickened, turn heat down to low. Add broth or water if it gets too thick.
Drain pasta, add 'cheeze' and greens (if desired), and serve!