This creamy, dreamy fettuccine alfredo gets its silky texture from a blended cashew sauce, brightened with lemon juice and a savory hit of nutritional yeast that gives it that irresistible cheesy depth. Garlic and onion powder build layers of flavor while the sauce simmers down to a thick, spoon-coating consistency in the skillet. Tossed with perfectly al dente fettuccine and a splash of starchy pasta water, every strand gets coated in that rich, glossy sauce. A sprinkle of fresh parsley and a pinch of red pepper flakes finish it off with color and a little kick. It's a comforting, restaurant-worthy pasta night that fits neatly into a lactose free kitchen, ready to serve in bowls straight from the skillet.
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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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