This vegan fettuccine Alfredo is made with tender pasta dressed in a sauce that's so rich and creamy...you'd never guess it was dairy free!
Cut the tops off of the garlic bulbs, cutting just low enough to expose all of the cloves.
Place each garlic bulb on a sheet of aluminum foil and drizzle the top with a tablespoon of olive oil. Loosely close the foil over each garlic bulb and place it into the oven.
Roast the the garlic until the cloves begin to turn light brown and soften, about 40 minutes.
Remove the garlic from the oven, open the foil, and allow the garlic to cool for a few minutes.
While the garlic roasts, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander, reserving at least ½ cup of the pasta boiling water. Return the pasta to the pot and toss it with a dash of olive oil.
When the garlic has cooled, squeeze the bulbs to extract the roasted garlic cloves, then place them into a blender or the bowl of a food processor fitted with an s-blade.
Add the cashews, milk, lemon juice, and salt. Blend the mixture until smooth.
Taste-test the sauce and season with additional salt, if desired.
Pour the roasted garlic Alfredo sauce over the pasta and toss to coat. Thin the sauce with the reserved pasta boiling water, using as much as is needed.
Divide the pasta onto plates and optionally top it some fresh parsley, red pepper flakes, and/or vegan Parmesan cheese. Serve.
The sauce tends to dry out as it sits, so if you have leftovers you'll probably need to add a bit of milk.