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Cashew Alfredo Fettuccine
Cashew alfredo lives or dies on how smooth the blend is; grit in the sauce is the one unfixable fault.
Soak the nuts properly and blend for longer than feels necessary.
Equipment
blender
food processor
tongs
whisk
Ingredients
prepare
cook
assemble
Serve
Storage
Make Ahead
Freeze
Reheat
Substitutions
Reserve pasta water before draining — it is the only thing that will loosen the sauce correctly.
Serve immediately; cashew sauces thicken fast as they cool.