Fettuccine Alfredo

Ingredients

• 1/2 cup raw cashews, soaked in water overnight
• 2 cups vegetable broth
• 1/4 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon sea salt, or to taste
• 8 ounces fettuccine noodles
• 1/4 cup reserved cooking liquid from the pasta

Instructions

1. Drain and rinse the cashews. Place them in a blender with the vegetable broth, nutritional yeast, lemon juice, olive oil, garlic, and salt. Blend until smooth.
2. Cook the fettuccine noodles according to package directions.
3. When the noodles are done, reserve 1/4 cup of the cooking liquid. Drain the noodles and return them to the pot.
4. Add the cashew sauce to the pot with the noodles, along with the reserved cooking liquid. Stir to combine.
5. Cook over medium heat, stirring occasionally, until the sauce thickens and the noodles are coated in sauce. Serve hot.