This dreamy sauce comes together with soaked cashews blended smooth with garlic sautéed in olive oil, a splash of lemon juice, and a generous dose of nutritional yeast for that unmistakable savory, cheesy depth. A bit of reserved starchy pasta water gets whisked in right at the end, loosening the sauce into a silky, clingy consistency that coats every strand without ever feeling heavy. Tossed hot in the skillet, the pasta turns glossy and rich, finished with a sprinkle of fresh parsley for a pop of color and brightness. It's the kind of comforting, creamy weeknight dinner that tastes indulgent but is actually built from a short list of simple, wholesome ingredients. Because the base skips dairy entirely in favor of cashews and pantry staples, it's an easy dish to fold into a gluten free rotation without missing a beat. Make it once and it'll become your go-to for that craveable, restaurant-style Alfredo experience at home.
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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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