Fettuccine Alfredo

1. Place cashews in a bowl; cover with water and allow to soak overnight. If you have a high power blender, you can skip the soaking step.

2. In the morning, drain and rinse cashews. Store cashews in an airtight container in fridge until ready to use.

3. Juice lemon and chop parsley.

4. Put a large pot of water on to boil. While it’s coming to a boil, make Alfredo sauce.

5. In the container of a blender, place cashews, olive oil, garlic, chicken broth, salt, pepper, and nutritional yeast.

6. Blend until smooth, 30-45 seconds in a high power blender. A traditional blender may take longer to yield a smooth sauce.

7. Once water has come to a boil, cook fettuccine to al dente, per instructions on the box.

8. Pour Alfredo sauce into a large serving bowl. You will be tossing the pasta with the sauce in this bowl.

9. Once pasta is cooked, reserve 1 cup (per 4 servings) of pasta water.

10. Using tongs, take pasta right from the water ( allow most of the water to drain off) place straight into the bowl. Use tongs to vigorously toss pasta in sauce.

11. Alternatively, use a colander to quickly drain pasta (do not rinse) and place pasta, straight in the bowl with the sauce and toss.

12. Sauce should be creamy and coat the pasta. Use small amounts of reserved pasta water if sauce is too thick. Be careful, you don’t want a watery sauce.

13. Sprinkle parsley on top and serve immediately. Enjoy!