Cook fettuccine noodles according to package directions until al dente. Drain and rinse. Set aside.
Meanwhile, to a high-powered blender, add the raw cashews and nutritional yeast. Process for 30 seconds to 1 minute, until it's in a powder-like consistency. Next add 1 1/2 cups unsweetened almond milk, and sun-dried tomatoes. Starting on low speed, blend for a few seconds. Increase speed until sauce is blended and smooth. Sauce will be thick, *If sauce is TOO thick and blender won't spin, add a bit more almond milk in 2 tablespoons increments. Set aside.
In a large dutch pot over medium high heat, add the vegan butter, garlic and shallots. Cook, stirring occasionally, for about 3-4 minutes or until shallots are starting to soften. Add the remaining 1 cup almond milk, white wine, salt and pepper. Bring to a boil, reduce heat slightly and simmer for 6-8 minutes, stirring occasionally.
Next add the cashew cheese mix from the blender to the pot (I use a silicone spatula). Stir occasionally for 2-3 minutes until warm. Remove from heat.
Add the fresh lemon juice, cayenne pepper (if desired) and stir well.
*Add the pasta to the pot and stir until coated with sauce. Sprinkle with fresh parsley. Serve.
Keep this pasta in an airtight container in the fridge for 2-3 days.