Step 1

In a medium pot, bring 3 cups of water to a boil.

Step 2

Add raw cashews to a bowl. Pour the boiling water over the cashews. Set aside to soak for 20 minutes. After, drain the water.

Step 3

In a blender, add the soaked cashews, non-dairy milk, nutritional yeast, garlic, lemon juice, mellow white miso paste, onion powder, salt, and black pepper. Blend on high speed until completely smooth and creamy.

Step 4

Cook the pasta according to the package instructions. After, drain the water and transfer the pasta back into the pot.

Step 5

Pour the alfredo sauce over the pasta. Gently toss to combine and warm.

Step 6

Serve fettuccine alfredo with fresh herbs of your choosing, such as basil or parsley. Enjoy!