Soak 1 cup of raw cashews in water for at least 4 hours or overnight. Drain, rinse, and blend with 1 cup of water, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, and a pinch of salt until smooth.

In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add 2 sliced onions with a pinch of salt, cooking slowly for 30-35 minutes. Add 3 minced garlic cloves, 1 tablespoon of fresh thyme, 1 teaspoon of smoked paprika, and 2 tablespoons of balsamic vinegar in the last 5 minutes.

Meanwhile, fill a pot with water, add salt, and bring to a boil. Add 8 ounces of gluten-free linguine and cook according to package instructions until al dente, saving 1 cup of pasta water before draining.

Add the caramelized onion mixture back into the skillet. Pour in the prepared cashew cream and a little reserved pasta water, stirring gently. Heat until warm and creamy.

Add the drained gluten-free linguine to the skillet and toss to coat. Adjust with more pasta water if the sauce is too thick.

In a small pan, add 1 cup of gluten-free breadcrumbs mixed with a drizzle of olive oil and a clove of minced garlic. Toast for 3-5 minutes until golden brown.

Serve the pasta in bowls, topped with toasted breadcrumbs, fresh parsley, and black pepper.