1 lb. fettuccine
2 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 c. raw cashews or blanched almonds
2 c. water
2 tsp. white miso paste, optional
1 Tbs. lemon juice
1 tsp. sea salt
¼ tsp. freshly ground black pepper
Chopped fresh Italian parsley, for garnish


If you are not using a high-powered blender, such as a Vita-mix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onions, garlic, cashews, water, miso paste, lemon juice, salt and pepper. Process on high until very smooth, about 2 minutes. Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.


Serves 4 to 6