For the Garnish
Start by cooking the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water and set aside.
Add the cashew milk, non-dairy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to soften, about 1 minute. Add Cashewmilk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until creamy, approx. 6 minutes.
Remove from the heat, add the fettuccini and toss to combine. Garnish with fresh parsley and vegan Parmesan.