While the pasta is cooking, puree all of the blue cheese sauce ingredients in a high-powered blender until smooth.
In a large pan, saute the onions and Brussels sprouts in a little veg broth or white wine until the onions are translucent and the sprouts are tender (about 10 minutes.)
Add the pasta and the parsley to the pan, pour in the blue “cheese” sauce and cook until heated through, stirring to coat everything with the sauce.
Divide among 6 plates and sprinkle with additional parsley and walnuts (optional). Serve immediately.
* At Pirate Palms, some chopped green apples are added when you are sauteing the sprouts.

For the blue cheese sauce:

1/2 cup raw cashews
1/4 cup sesame seeds
1 (12 ounce) package firm silken tofu
4 cloves garlic, peeled
1/2 cup unsweetened plant milk
1 tsp salt
3 tbsp lemon juice
1 tbsp white miso
6 tbsp nutritional yeast
2 tbsp apple cider vinegar
2 tbsp plum vinegar (available on Amazon and required for a true taste)
1 tsp onion powder
1 tbsp Dijon mustard