This creamy fettuccine gets its silky richness from a blend of soaked cashews, vegetable broth, and nutritional yeast, whirred until completely smooth and velvety. A quick pan sauce of garlic bloomed in olive oil, loosened with starchy pasta water, brings everything together into a glossy coating that clings to every strand. Fresh lemon juice and white pepper keep the flavor bright and savory, while onion and garlic powder round out that classic alfredo depth. Tossed hot straight from the skillet, the noodles soak up the sauce until it's thick, luxurious, and craveable in every bite. Finished with a scatter of parsley and a crack of black pepper, it looks and eats like the real deal. It's a comforting, restaurant-style pasta night that fits neatly into a lactose free 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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