Creamy soaked cashews get blended with vegetable broth, nutritional yeast, bright lemon juice, and a touch of onion powder and white pepper until completely smooth and silky. Garlic bloomed in olive oil adds a warm, savory backbone before the cashew cream joins the skillet and simmers into a glossy, spoon-coating sauce. Tossed with tender fettuccine and loosened with a splash of starchy pasta water, every strand gets fully coated without any heaviness or graininess. A scatter of fresh parsley and vegan parmesan on top finishes it with color and a little extra savory depth. The flavor here comes from real ingredients doing real work — toasted garlic, tangy lemon, and nutty cashews — so nothing tastes flat or missing. It's an easy weeknight pasta that fits neatly into a low-sodium or added-salt-free kitchen while still tasting rich and indulgent.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
Transfer the drained cashews to a high-speed blender. Add the vegetable broth, nutritional yeast, lemon juice, onion powder, 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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