Soaked cashews blend up into a silky, creamy sauce with a savory boost from nutritional yeast, garlic, and a bright squeeze of lemon juice—no dairy needed to get that rich, coats-every-strand texture. Sautéing the garlic in olive oil first gives the sauce a deeper, more rounded flavor before it all goes into the blender until glossy and thick. A splash of reserved pasta water loosens everything to the perfect consistency, so the sauce clings to each strand of fettuccine instead of pooling in the bowl. Finished with a scatter of fresh parsley, this one looks and eats like a classic indulgent pasta night, minus any meat, poultry, or fish anywhere in the ingredient list. It's an easy weeknight win that fits neatly into a vegetarian kitchen, and it comes together in about the same time it takes to boil the noodles.
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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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