Creamy cashews blend up into a silky, garlicky sauce brightened with lemon juice and a savory hit of nutritional yeast, giving this pasta all the richness of a classic Alfredo without any dairy in sight. Sautéed garlic in olive oil builds real depth right from the start, and a splash of starchy pasta water loosens the sauce into something glossy and clingy enough to coat every strand of fettuccine. The blender does the heavy lifting here, turning simple pantry staples into a sauce that's thick, smooth, and ready in minutes. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. Because the flavor comes from garlic, lemon, and nutritional yeast rather than a heavy-handed seasoning blend, it's an easy dish to build out however you like on an added salt free plate. This one's a genuinely satisfying, restaurant-style pasta night that fits neatly into a lower-sodium routine.
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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
Bring a large pot of well-salted water to a boil. Cook the fettuccine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta and return it to the pot.
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