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Ingredients:

1 c. cashews 1 lb. fettuccine 2 cloves garlic 1/2 c. water, plus more as needed 1/4 c. extra-virgin olive oil 1/4 c. vegan parmesan, grated 2 tsp. nutritional yeast Kosher Salt Freshly Ground Black Pepper

Instructions:

Step 1 In a medium bowl, add cashews and enough water to cover. Soak for 4 hours, or up to 12 hours, until they have softened. This will help to blend cashews into a fine paste. (If you don’t have a high-powered blender, the closer to 12 hours the better.) Step 2 In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside. Step 3 Blend cashews, garlic,½cup water, and olive oil on high for 1 to 2 minutes, or until mixture is completely smooth. Transfer mixture to a small saucepan and heat on medium-low for 1 minute, or until mixture is warm. Step 4 Add Parmesan and yeast, stirring to incorporate.If sauce is too thick, gradually add water, stirring to combine, until desired thickness is reached. Step 5 Season sauce to taste with salt and a generous amount of fresh black pepper. Add boiled pasta to sauce and toss to coat.