Soaked cashews blend down into a luxuriously smooth, thick sauce, brightened with lemon juice and given savory depth from nutritional yeast and golden sautéed garlic. Simmered with a bit of starchy pasta water, that sauce turns silky and clings to every strand of fettuccine, coating it in a glossy, restaurant-style finish. A scatter of fresh parsley adds a pop of color and freshness right before serving. It's the kind of creamy, comforting pasta dinner that comes together in one skillet with basic pantry staples doing all the work. This one's an easy, satisfying option to add to a vegan dinner rotation, especially when you're craving something rich without a long ingredient list.
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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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