Silky cashew cream makes this fettuccine taste indulgent without any hidden animal products weighing it down. Raw cashews soak until soft, then blend with nutritional yeast, lemon juice, and warm garlic into a sauce that's rich, tangy, and cheesy in flavor. A splash of reserved pasta water loosens everything up until it clings to every strand of fettuccine, glossy and smooth. Fresh parsley and a dusting of vegan parmesan finish it off with a little brightness and salt. It's a comforting, restaurant-style pasta night that fits easily into a vegetarian kitchen, and it comes together with pantry staples and one skillet.
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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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