Fettucine Alfredo (Vegan)

• 1 lb fettuccine pasta
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup raw cashews (or blanched almonds)
• 2 cups water
• 2 teaspoons white miso (optional)
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 14 teaspoon ground black pepper
• chopped Italian parsley (to garnish)

1. Bring a large pot of heavily salted water to a boil.
2. Add the pasta and cook according to package directions.
3. Drain and return to pot.
4. Meanwhile, heat oil in a medium skillet over medium-high heat.
5. Add onions and cook until soft.
6. Add garlic and cook a few more minutes.
7. Remove from heat.
8. In a blender, combine the onions and garlic, cashews, water, miso, lemon juice, salt, and pepper.
9. Process until smooth, about 2 minutes.
10. Toss hot pasta with sauce until noodles are evenly coated.
11. Adjust seasoning to taste.
12. If sauce is too thick, add a little water, 1 tablespoons at a time.
13. Garnish with parsley and serve.

pasta, olive oil, onion, garlic, cashews, water, white miso, lemon juice, salt, ground black pepper, italian parsley

Taken from www.food.com/recipe/fettucine-alfredo-vegan-500917 (may not work)