This creamy fettuccine gets its silky body from blended cashews, simmered with vegetable broth, nutritional yeast, and a bright squeeze of lemon juice until completely smooth. Garlic bloomed in olive oil brings a fragrant, savory backbone, and a splash of reserved pasta water helps the sauce cling to every strand without ever feeling heavy. Nutritional yeast lends that unmistakable savory, cheesy depth, while onion and garlic powder round out the flavor so nothing tastes like it's missing. Tossed together, the pasta turns glossy and rich, finished with fresh parsley and a crack of black pepper for a little brightness on top. It's a comforting, restaurant-style plate of alfredo that comes together in one skillet, and it's a fantastic option to add to your vegan dinner rotation.
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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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