Creamy, garlicky, and completely dairy-free, this fettuccine gets its silky texture from soaked cashews blended smooth with nutritional yeast, a touch of olive oil, and a bright squeeze of lemon juice. Garlic powder and onion powder build savory depth while the sauce simmers into a glossy, spoon-coating consistency in a single skillet. Tossed straight into the hot pasta with a splash of starchy reserved pasta water, the sauce clings to every strand instead of pooling at the bottom of the bowl. A scatter of fresh parsley and a pinch of red pepper flakes finish it off with color and a gentle kick. Since the salt content here is fully in your hands, it's easy to season this one exactly to taste, making it a solid pick if you're watching your sodium. Rich, comforting, and ready in well under an hour, it's the kind of weeknight pasta you'll want to make on repeat.
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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 water to a boil over high heat. Add 1 tbsp salt, then 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 pasta water and set it aside. Drain the pasta in a colander.
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