Soak cashews in boiling water for 15 mins, then drain.
Melt vegan butter over medium heat, add garlic, and sauté for 2 mins until golden and fragrant.
Throw everything (including the garlic butter!) except the pepper&parsley into a high-speed blender. Blend until silky smooth.
Pour back into the pan over low heat. Stir for 2–3 mins until it thickens up.
Toss in your cooked fettuccine with 1 cup of starchy pasta water to make it extra glossy, and enjoy!
