Creamy cashews get blended into a silky, savory sauce with nutritional yeast, garlic powder, and a bright hit of lemon juice, giving this Alfredo its rich, cheesy depth without a drop of dairy. The sauce warms up thick and glossy in the skillet, clinging to every strand of fettuccine once tossed together with a splash of starchy pasta water. It's a straightforward weeknight pasta with restaurant-level richness, finished with fresh parsley and a pinch of red pepper flakes if you like a little heat. Since the whole dish is built from pantry staples, olive oil, and blended cashews rather than meat or fish, it's an easy, satisfying option for a vegetarian dinner rotation. Serve it right away while the sauce is at its silkiest, and don't skip scooping out that pasta water — it's what keeps everything smooth and clingy instead of clumpy.
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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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