Soaked raw cashews blend into a silky, pourable cream with nutritional yeast and a bright hit of lemon juice, and that's really the whole trick to this sauce's deep, savory flavor. Garlic bloomed in olive oil until golden brings a toasty backbone, and a splash of starchy pasta water is what pulls everything into that glossy, cling-to-every-strand consistency you want from a good alfredo. Tossed with hot fettuccine straight in the skillet, the sauce thickens up fast and coats each noodle without ever feeling heavy or greasy. Finish with chopped parsley for a fresh, herby lift, and a dusting of vegan parmesan if you want that last salty, savory edge. It's a comforting, restaurant-style pasta night that fits neatly into a dairy free kitchen, and it comes together in well under an hour with mostly hands-off blending and simmering. Cashews are doing all the heavy lifting here, so the sauce still ends up rich, creamy, and completely spoon-coating in the best way.
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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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