1 1/2 cups cashews, unsalted
2 teaspoons nutritional yeast
1/2 shallot, minced
1 garlic clove, peeled
3/4 teaspoon kosher salt
1. Transfer the cashews to a colander and rinse them under cold water. Place them in a medium bowl and cover with just enough water until they're completely submerged. Wrap the bowl in plastic wrap and transfer it to a refrigerator overnight.
2. Place the cashews in the colander and rinse one more time. Transfer them to a blender, along with nutritional yeast, minced shallot and garlic clove; pour in just enough water to cover the cashews. Blend for 3-4 minutes, scraping down the sides with a spatula every few minutes, until the cashews are smooth. You may need to play with the consistency a bit, adding a tablespoon or two of water.
3. Meanwhile, bring a medium pot of heavily salted water to a boil. Add pasta and cook until al dente (fettuchini takes about 10 minutes). Strain pasta, reserving a bit of pasta water. Warm cashew cream in the same pot and add fettuchini and toss. Serve immediately with fresh chives as garnish, if you like. Cashew cream lasts in the fridge for up to 4-5 days.