Vegan Vegetable Alfredo

Ingredients:
1 pound fettuccine pasta (or any pasta of your choice)
1 cup raw cashews, soaked in water for at least 4 hours or overnight
2 cups unsweetened almond milk (or any plant-based milk)
2 tablespoons nutritional yeast
2 cloves garlic, minced
2 tablespoons olive oil
1 small onion, finely chopped
2 cups mixed vegetables (such as broccoli florets, sliced mushrooms, and diced bell peppers)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a blender, combine the soaked cashews, almond milk, nutritional yeast, and minced garlic. Blend until smooth and creamy. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the mixed vegetables to the skillet and cook until they are tender but still crisp, about 5-7 minutes.
Pour the creamy cashew sauce into the skillet with the vegetables. Stir well to combine and heat through.
Season the sauce with salt and pepper to taste.
Add the cooked pasta to the skillet and toss until it is well coated with the sauce and vegetables.
Remove from heat and garnish with chopped fresh parsley.