Fettucine with Curry Cream Sauce

Soak cashews in water for 2 hours.
Make the cashew sauce. In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, salt and black pepper. Blend for about 1 minute until smooth. Set aside.
In a large pot, start boiling water for cooking fettuccine.
Meanwhile, finish making the curry cream sauce. Heat up a large frying pan at medium high heat. Pour grapeseed oil (or extra virgin olive oil) and add garlic. Cook for 1-2 minutes until fragrant. Then add yellow onion and season with salt and black pepper. Stir occasionally and cook for 4-5 minutes. When it starts browning, reduce the heat to medium. Keep stirring and continue to cook for another 2 minutes.
Start cooking fettuccine in salted water for 8-10 minutes (or follow the instruction on the package.) Reserve 1/2 cup pasta cooking water.
3-5 minutes into cooking fettuccine, add 1/2 cup pasta cooking water to the pan and deglaze the it. Then add curry powder and cashew sauce. Mix well and reduce the heat to medium low. Let it simmer for 5 minutes or until fettuccine is done. When the sauce starts thickening, turn off the heat.
Reserve more pasta cooking water (optional.) Drain water and transfer the fettuccine to the sauce. Add baby spinach and toss in the sauce until well coated. If the pasta is dry, add small amount of pasta cooking water as needed.
Serve with a drizzle of extra virgin olive oil for the finishing touch. Sprinkle a pinch of curry powder (optional.)