Fettuccini with Vegan Mushroom Alfredo Sauce

1 . Stage

Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.

2 . Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

3 . Stage

While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.

4 . Stage

Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.