Start by boiling a large pot of salted water. Add your fettuccine (or any pasta you prefer) and cook it according to the package instructions until it’s al dente. Don’t forget to save a cup of pasta water before draining – it will help adjust the sauce later if needed.

While your pasta is cooking, blend the creamy sauce. In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until it’s perfectly smooth and creamy. If the sauce is too thick, simply add a bit of reserved pasta water or more almond milk to thin it out.

While the pasta is cooking and the sauce is blending, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until it becomes fragrant. Be mindful not to burn the garlic – you want it to be golden, not brown, for the best flavor.

Once the garlic is ready, pour your smooth cashew sauce into the skillet. Stir the mixture for 2-3 minutes, allowing the flavors to meld and the sauce to warm up. If the sauce is a little too thick, you can add a little of the reserved pasta water to loosen it up.

Now, add the cooked pasta to the skillet. Gently toss it in the creamy sauce until every strand is coated. Let it cook for another 2-3 minutes, giving the pasta a chance to absorb some of that luxurious sauce.

Finally, plate your pasta and garnish with freshly chopped parsley for a burst of color and freshness. For an extra cheesy touch, sprinkle some more nutritional yeast or a dash of black pepper on top.