ASMR Eating Sounds: Creamy Fettuccine Pasta (No Talking)

Is there anything more comforting than a bowl (or in my case, a plate!) of creamy pasta? I think not. I could easily eat this all day, every day. I WISH I could eat this all day every day, hehe. Here's how I made my creamy vegan pasta: ~Pasta: Store-bought fettuccine, cooked according to packet instructions. I salted the water and reserved some of the starchy pasta water towards the end of cooking. (This is useful for thinning out the creamy sauce if required.) ~Creamy sauce: In a high-speed, high-powered blender (I used a Vitamix) blend liquid vegetable stock with raw cashews, a touch of Dijon mustard and lemon juice. Season with salt if necessary. (My veggie stock provided enough salt.) I didn't measure anything (as usual!), but you want around double liquid to cashew. E.g. 1 cup cashew, 2 cup liquid veggie stock. The blended result may look a bit thin, but don't worry, it'll thicken up once it gets heated in the pot with the pasta. Next, lightly fry some minced garlic in a pot and then add your creamy sauce liquid and the cooked pasta. Combine well and heat through until the sauce thickens. If your sauce it too thick, you can thin it out with the reserved pasta water from step 1. You want your 'cream' to be thick, but also smooth and slippery so that the pasta doesn't clump together. Season with salt again if necessary and garnish with fresh herbs of choice (I used parsley). As always, thank you for watching. P.S. Sorry for all of the editing cuts and background noise. It seems it was the neighbours' and neighbourhood's witching hour. :(