Caesar Vegan Fettuccine Alfredo

0 While you soak or boil the cashews, cook the pasta according to package directions. Remembering to reserve at least one cup of pasta water. Drain the rest when the pasta is al dente.
1 Once the cashews are ready, they should be soft, drain them and pour them into a blender.
2 Then pour the non-dairy milk, 2 cloves of garlic, capers, caper brine, lemon juice, mustard, tamari, salt and pepper to the blender. 
3 Blend on high, scraping down the sides as needed until the sauce is completely smooth. Set aside.
4 Heat the olive oil on medium high in a large non-stick skillet. Chop the remaining 2 cloves of garlic and add them and the shallot to the skillet. 
5 Sauté, reducing heat as needed, until the shallot is translucent, about 2 minutes. 
6 Pour the cream sauce you made into the skillet and stir to combine, heat for about 1 minute, then add the cooked pasta to the skillet.
7 Toss to coat the pasta in the cream sauce, then add the vegan Parmesan and about 1/2 cup of the reserved pasta water. 
8 Toss to coat all the pasta, making sure the vegan parmesan melts into the pasta. And the sauce is very creamy. Adding a little more reserved pasta water at a time, until it is as creamy as you would like. 
9 Taste and adjust seasonings. Adding more salt, pepper or lemon juice if needed. 
10 Serve immediately with fried capers on top if desired(I highly recommend!)