Instructions

1. Cook the pasta according to the package instructions and set aside. Chop the onion and garlic.

2. Drizzle olive oil on a large pan over medium heat. Add the onion and garlic and cook them for 3-4 minutes, until they start to release their flavors and the onion becomes translucent.

3. Transfer the onion and garlic to a food processor. Then add the coconut milk, cashews, lemon juice, nutritional yeast, salt, and pepper. Blend until everything is smooth and creamy.

4. Pour the alfredo sauce back into the pan that you sautéed the onion and garlic and turn the heat back to medium.

5. Add in the cornstarch and whisk it up, breaking up any clumps. Cook the sauce for 3-4 minutes, until it starts to thicken from the cornstarch.

6. Once the sauce has thickened to your liking, pour it on top of your fettuccine noodles and enjoy!