Ingredients

• Fettuccine pasta - 12 oz
• Olive oil - 2 tablespoons
• Garlic cloves - 3, minced
• Unsweetened almond milk - 2 cups
• Nutritional yeast - ¼ cup
• Raw cashews - ½ cup, soaked in water for at least 2 hours
• Lemon juice - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Fresh parsley - 2 tablespoons, chopped

Instructions

1. 1.

   Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

2. 2.

   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

3. 3.

   In a blender, combine almond milk, nutritional yeast, soaked cashews, lemon juice, salt, and black pepper. Blend until smooth and creamy.

4. 4.

   Pour the blended sauce into the skillet with the garlic. Cook over medium-low heat, stirring occasionally, for about 5 minutes until the sauce thickens.

5. 5.

   Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.

6. 6.

   Serve immediately, garnished with chopped fresh parsley.

Nutritional Facts