1. Combine the cashews and pine nuts in a blender and grind until powdered. Add the wine, 1 1/2 cups broth, the garlic, salt, vinegar, nutritional yeast, mustard, arrowroot, chili powder, and black pepper, to taste. Blend until smooth, then transfer to a large saucepan over medium heat. Whisk and heat through, adding more broth to thin, if needed. Taste and adjust the seasonings. Keep warm.
2. Cook the fettuccine in a large pot of boiling salted water for 12, or until al dente. Drain well then return to the pot. Add the reserved sauce and toss to combine. Serve immediately, sprinkled with parsley.
For Broccalfredo: Got extra broccoli? Use it up in this Alfredo variation, using 8 cups of florets and the Fettucine Alfredo above. When cooking the pasta, add the broccoli to the cooking water for the last 3 minutes of cooking time. Drain the pasta and broccoli then return to the cooking pot. Add the sauce and stir to coat. Garnish with the parsley and serve.
(Recipe copyright Tamasin Noyes, American Vegan Kitchen, published by Vegan Heritage Press, 2010).
http://www.veganappetite.com/2011/12/brocalfredo-remake-from-american-vegan.html