For the Cashew Cream: Add 3 cups of water, 1 1/2 cups of cashews, 3 garlic cloves, 1/2 cup nutritional yeast, 1 tbsp miso paste, 1 tsp cornstarch, juice of 1 lemon, and a heavy pinch of salt to a high-powered blender. Blend until smooth, which should take approximately 2-5 minutes. Set aside.
For the Mushroom Sauce: Begin by salting a large pot of water and setting it on medium heat. In a separate pan, sauté your thinly sliced yellow onion in 1 tbsp of vegan butter over medium-low heat for about 15-20 minutes, or until they reach an amber color. Stir occasionally. Remove the onions from the pan. Add another tbsp of vegan butter to the pan and add your clean sliced mushrooms. Sauté for about 2 minutes, then add a splash of red wine and your minced garlic. Sauté for an additional 2-3 minutes. Return the onions to the pan, mix, and then add 1 1/2 cups of the prepared cashew cream, a heavy pinch of pepper, and a heavy pinch of truffle salt. Mix well and set aside.
Cook your fettuccine noodles according to package directions until al dente. While the noodles are cooking, taste your sauce and adjust salt if needed. Before draining the pasta, reserve 3/4 cup of pasta water. Add the pasta water to the sauce and mix well. Drain the noodles and add them to the sauce, mixing to coat.
Serve immediately, topped with fresh Italian parsley. Enjoy!
