Step 1

Place cashews in a food processor fitted with an S-blade and blend until smooth, stopping to scrape down the sides of bowl as needed. Add the tofu, milk, lemon juice and a pinch of salt and blend until creamy. Taste and add additional salt if desired.

Step 2

Preheat oven to 350°F.

Step 3

Place all of the ingredients in a food processor fitted with the S-blade and pulse a few times, until the cashews are finely ground.

Step 4

Distribute the mixture in an even layer on an ungreased baking sheet. Bake for 3-5 minutes, until the mixture darkens slightly. Remove from the oven and allow to cool.

Step 5

Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.

Step 6

Add the kale and vegetable broth. Gently toss the kale a few times to coat with olive oil and broth. Cover and cook about 5 minutes, until kale is tender, uncovering and tossing again once or twice during cooking.

Step 7

Remove the cover from the saucepan and add the cooked fettuccine, Alfredo sauce, salt and pepper. Quickly mix everything using a fork and cook about 1 more minute, just until everything is heated through.

Step 8

Divide onto plates and top with cashew Parmesan, if using.