Creamy Vegan Alfredo Pasta

**Recipe Title: ** Creamy Vegan Alfredo Pasta

**Brief Description: ** This dairy-free version of Alfredo pasta is rich, creamy, and full of flavor. It's a comforting and satisfying main course that comes together quickly for a delicious weeknight dinner.

**Servings: ** 2

**Prep Time: ** 10 minutes

**Cook Time: ** 15 minutes

**Ingredients: **

- 6 oz fettuccine pasta

- 1 cup raw cashews, soaked in water for at least 2 hours

- 1 cup unsweetened almond milk

- 2 tbsp nutritional yeast

- 2 cloves garlic, minced

- 1 tbsp lemon juice

- 1/2 tsp onion powder

- Salt and pepper, to taste

- Fresh parsley, chopped (for garnish)

**Instructions: **

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.

2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, onion powder, salt, and pepper. Blend until smooth and creamy.

3. In a large pan, heat the creamy sauce over medium heat until heated through, stirring occasionally.

4. Add the cooked fettuccine pasta to the pan with the sauce. Toss well to coat the pasta evenly with the sauce.

5. Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce and meld the flavors together.

6. Season with additional salt and pepper if needed.

7. Serve the creamy vegan Alfredo pasta hot, garnished with chopped fresh parsley.

**Special Tips or Variations: **

- You can add sautéed mushrooms, cherry tomatoes, or spinach to the pasta for extra flavor and nutrients.

- If you prefer a thinner sauce, you can adjust the consistency by adding more almond milk.

- Feel free to customize this dish by adding your favorite herbs or spices for an extra kick of flavor.