Fettuccine Alfredo Bread

Ingredients:
1 large round loaf of bread, sliced in half horizontally
1 pound fettuccine pasta
2 cups unsweetened almond milk
1 cup nutritional yeast
1/2 cup melted vegan butter
2 cloves of garlic, minced
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
Salt to taste
1/4 cup chopped fresh parsley (optional)
For the vegan parmesan:
1 cup raw cashews
2 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon garlic powder
Instructions:
Preheat the oven to 375°F (190°C). Place the sliced loaf of bread on a baking sheet and bake for 8-10 minutes, until lightly toasted.
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the flour and whisk until smooth. Gradually add the almond milk, whisking continuously to prevent lumps. Cook the mixture, stirring constantly, until it thickens, about 5 minutes.
Remove the pan from heat and stir in the melted vegan butter, nutritional yeast, black pepper, and salt to taste.
Add the cooked fettuccine to the saucepan and toss to coat the pasta with the sauce.
To make the vegan parmesan, combine the cashews, nutritional yeast, salt, and garlic powder in a food processor and pulse until the mixture has a fine, grated texture.
Spoon the fettuccine alfredo into the toasted bread bowls and sprinkle with the grated vegan parmesan. Garnish with chopped parsley, if desired.