Ingredients

• Cashews - 1 cup, soaked
• Almond milk - 1 cup
• Nutritional yeast - ¼ cup
• Garlic cloves - 3, minced
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Fettuccine pasta - 12 ounces
• Chopped parsley - 2 tablespoons

Instructions

1. 1.

   Soak cashews in hot water for 15 minutes, then drain.

2. 2.

   Cook fettuccine pasta according to package instructions, then drain and set aside.

3. 3.

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

4. 4.

   In a large pan over medium heat, warm the sauce until heated through, stirring occasionally.

5. 5.

   Add the cooked pasta to the sauce and toss to coat evenly.

6. 6.

   Serve immediately, garnished with chopped parsley.

Nutritional Facts