Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain.
Add the plant based milk, soy cream cheese, almonds, nutritional yeast, lemon juice, 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 sizzle and softens, about 1 minute. Add the plant based milk mixture bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.