Creamy, garlicky, and deeply savory, this cashew-based Alfredo gets its silky texture from a quick blend of soaked cashews, nutritional yeast, and a splash of lemon juice for brightness. Simmered with garlic in olive oil and loosened with a bit of starchy pasta water, the sauce clings beautifully to every strand of fettuccine without ever feeling heavy. Nutritional yeast brings that savory, cheesy depth while onion powder and white pepper round out the flavor with warmth and subtlety. A scatter of fresh parsley and vegan parmesan on top adds the finishing touch, making each bowl look and taste like the real deal. It's a comforting, restaurant-style pasta night that happens to work perfectly for a lactose free table. Rich, satisfying, and easy to pull together on a weeknight, this is the kind of Alfredo you'll want in regular rotation.
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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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