Creamy, garlicky, and completely dairy-free, this fettuccine gets its silky texture from a blended cashew cream built with vegetable broth, nutritional yeast, and a bright hit of fresh lemon juice. Minced garlic bloomed in olive oil brings a savory backbone, while a splash of reserved pasta water helps the sauce cling to every strand of fettuccine instead of clumping or breaking. The result is a glossy, restaurant-style Alfredo that coats each noodle evenly and finishes with just a sprinkle of parsley and cracked black pepper. Because the seasoning here relies on aromatics, nutritional yeast, and citrus rather than a heavy pour from the salt shaker, it's an easy dish to dial in for a lower-sodium table. It comes together in one skillet with minimal fuss, making it a solid weeknight option when you want something creamy and comforting without the usual salt load. This one's a great pick to keep in rotation for an added salt–conscious kitchen.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Soak for 30 minutes, then drain and discard the soaking water.
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, lemon juice, onion powder, garlic powder, 1/2 tsp salt, and white pepper. Blend on high for 60–90 seconds until completely smooth and no graininess remains when rubbed between two fingers.
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