Silky cashew cream, blended until perfectly smooth, stands in for a traditional Alfredo base here, brightened with fresh lemon juice and deepened with nutritional yeast for that craveable savory edge. Garlic bloomed in olive oil until fragrant builds the flavor foundation, and a splash of starchy pasta water helps the sauce turn glossy and cling to every strand of fettuccine. The result is a bowl that's rich and comforting in all the right ways, finished with a scatter of fresh parsley and a crack of black pepper for a little brightness. Since the whole dish is built from pantry staples, vegetables, and pasta with no meat, poultry, or fish anywhere in sight, it's an easy, satisfying choice for a vegetarian table. Weeknight-simple but special enough for guests, this is the kind of pasta you'll want to put in regular 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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