Step 1

Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.

Step 2

Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.

Step 3

Process until smooth. This should take about 30-60 seconds.

Step 4

Cook the fettuccine according to the instructions on the package. Set aside.

Step 5

Pour the blended sauce into a pan and cook for a minute. Then add the cooked fettuccine and stir until well combined. Season with salt and pepper again if you want.

Step 6

Serve immediately and sprinkle with freshly chopped parsley. Enjoy!