I finally perfected my recipe for vegan Alfredo pasta—creamy, garlicky, and ready in 20-minutes

Ingredients

• 12 oz (340 g) fettuccine or other long pasta
• 1 cup (140 g) raw cashews*
• 1¼ cups (300 ml) hot water, plus more for soaking
• 3–4 garlic cloves, minced
• 2 Tbsp olive oil (or vegan butter)
• 3 Tbsp nutritional yeast
• 1 tsp lemon juice
• ½ tsp onion powder
• ½–¾ tsp fine sea salt, to taste
• Freshly ground black pepper
• Optional: pinch nutmeg; 1–2 Tbsp chopped parsley