Pod the edamame beans.

Combine edamame beans, silken tofu, soy milk, powdered cheese (or cream cheese), grated garlic, olive oil, salt, and black pepper in a mixer.

Blend until smooth to create a cream sauce.

Transfer the mixture into a bowl.

If the sauce is too thick, dilute with soy milk to achieve a thick double cream consistency.

Chill the sauce in the fridge.

Bring a pot of water to a boil and add at least 1 tablespoon of salt.

Taste the water to ensure it is salty.

Cook the spaghetti according to the package instructions.

Drain the pasta in a colander and rinse with running water.

After rinsing, transfer the pasta into a bowl of ice water to chill thoroughly.

Drain the pasta well.

Pat the pasta dry with kitchen paper for best results.

Mix the chilled pasta with the chilled edamame cream sauce.

Transfer the pasta to a serving dish.

Garnish with the reserved edamame beans.

Drizzle with olive oil and serve.

Optional toppings: prosciutto, sliced almonds, or dried shrimps.