Creamy cashews are blended into a silky, velvety sauce brightened with lemon juice and garlic powder, then built into a rich alfredo that clings to every strand of fettuccine. Nutritional yeast gives it that deep, savory, almost cheesy edge without any dairy in sight, and a splash of reserved pasta water helps the sauce turn glossy and smooth right in the skillet. Toss it all together and you get a bowl of pasta that's every bit as comforting as the classic version, finished with a scatter of fresh parsley and a pinch of red pepper flakes for a little kick. It's an easy weeknight dinner that comes together in one pot and one blender, and it's a fantastic pick for a fully plant-based table. Simple, creamy, and satisfying — this is the kind of alfredo 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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