Put 1 cup of cashew pieces in a 2-cup glass measuring cup. Fill with 2 cups of boiling water. Set aside.

Add 1 tbsp of salt to 4 quarts of water in a large stockpot. Bring to a boil. Add the fettuccini pasta and cook to al dente. Testing the doneness of the pasta often.

Drain the pasta, reserving 3/4 cup of the pasta water.

Drain and rinse the cashews. Combine the cashews, pasta water, garlic, fresh lemon juice, nutritional yeast and salt in a high-speed blender. Blend until smooth. The sauce should become warm in the blender.

Gently toss the cooked pasta in the cashew cream sauce. Serve with fresh parsley, fresh cracked pepper and vegan parmesan cheese.