Drain the soaked cashews and blend with oat milk, nutritional yeast, Dijon mustard, half the lemon juice, and a pinch of salt until completely smooth. Set aside.

Bring a large pot of salted water to boil and cook tagliatelle according to package instructions until al dente. Reserve 120ml pasta water before draining.

Season salmon fillets with salt and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat and cook salmon for 4-5 minutes per side until the internal temperature reaches 63°C (145°F). Remove and flake into large chunks.

In the same pan, add remaining olive oil and sauté shallot for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Add peas and vegetable stock, cooking for 3 minutes until peas are bright green and tender.

Reduce heat to medium-low and pour in the cashew cream sauce. Stir gently and simmer for 2-3 minutes until heated through, adding pasta water as needed to reach desired consistency.

Add the cooked tagliatelle to the sauce and toss to coat evenly. Fold in the lemon zest and remaining lemon juice.

Gently fold in the flaked salmon, being careful to keep chunks intact. Season with salt, pepper, and red pepper flakes to taste.

Serve immediately, garnished with fresh dill, chives, and extra lemon zest.